13种黄精化学成分比较分析

Comparative Analysis of Chemical Composition of 13 Species Polygonati Rhizoma

目的:通过比较四川5个产地13个品种的黄精的主要化学成分差异,为进一步筛选优良品种提供参考。方法:利用紫外-可见分光光度法测量黄精根茎总多糖、总多酚、总皂苷含量,热浸法测量水浸出物和醇浸出物含量。结果:总多糖含量最高为L1棒丝黄精,含量为23.76%,含量最低为J1轮叶黄精4%。T1卷叶黄精总多酚含量最高为0.36%,L1棒丝黄精和L5互卷黄精总多酚含量最低为0.06%。总皂苷含量最高为J1轮叶黄精达2.31%,含量最低为J7的轮叶黄精,只有0.14%。水浸出物平均含量较醇浸出物平均含量高出2.37%。结论:相同品种的黄精受不同生态环境的影响,总多糖、总皂苷含量差异较大,而总多酚含量较低且差异不显著,而同产地不同品种黄精也会因遗传物质的不同导致化学成分有较大差异,故不同品种黄精应有其适宜种植的地区,同时有的品种还需不断进行遗传改良提高使用价值。

Objective:To provide reference for further screening of superior varieties by comparing the main chemical composition differences of Polygonati Rhizoma.from 13 varieties in 5 producing areas in Sichuan.Methods:Ultraviolet-visible spectrophotometry is used to measure the content of total polysaccharides,total polyphenols,and total saponins.Besides,the content of water extracts and alcohol extracts are measured by hot dip method.Results:The highest total polysaccharide content is L1 Polygonatum cathcartii Baker.with 23.76%,and the lowest content is J1 Polygonatum verticillatum(L.)All.with 4%.The highest total polyphenol content is T1 Polygonatum cirrhifolium(Wall.)Royle with 0.36%,and the lowest total polyphenol content are L1 Polygonatum cathcartii Baker.and L5 Polygonatum alternicirrhosum Hand.-Mzt.is 0.06%.The highest content of total saponins is 2.31%of J1Polygonatum verticillatum(L.)All.and the lowest content is J7 Polygonatum verticillatum(L.)All.is 0.14%.The average content of water extract is 2.37%,higher than the average content of alcohol extract.Conclusion:The same varieties of Polygonati Rhizoma affected by different ecological environment,the total polysaccharide,total saponin content difference is larger,and the total polyphenols content is low and the difference is not significant,and with different varieties of Polygonati Rhizoma will also lead to different chemical composition because of different genetic material,so different varieties of Polygonati Rhizoma should have its suitable planting area,at the same time some varieties also need to continue to genetic improvement to improve the value.