H. Fan, A.Z. Nie, Y.J. Ge, L. Weng, Y. Gao, F. Chen, H.J. Shen
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引用次数: 0
摘要
Agastache rugosa (Fisch. et Mey.) O. Ktze,又名 "苏藿香"(Suhuoxiang,SHX),作为一种珍贵的芳香食用和药用植物,在中国江苏省已有三百多年的栽培历史。采用 HS-SPME-GC-MS 对苏合香不同产地的挥发性化合物进行了研究,共检测到 65 种化学成分,其中主要的挥发性化合物为薄荷酮、柚皮酮和雌甾醇。通过气相色谱-质谱(GC-MS)检测,它们的相对含量在不同的生长月份呈现出不同的积累趋势,其中薄荷酮的相对含量逐渐增加,pulegone 的含量逐渐减少,雌甾醇的含量则先上升后下降。利用不同生境的样本进行的定量实验也证实了这一趋势,实验还显示,盛花期的薄荷酮和柚木酮总浓度最高。不同植物器官中 SHX 的挥发性成分各不相同,棕榈酸是茎的主要挥发性成分,而薄荷酮和 pulegone 则是叶和穗的核心挥发性成分,这意味着叶和穗应与茎分离,以获得更高的药物含量。目前的研究结果为 SHX 的种植和应用提供了新的信息。
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa
Agastache rugosa (Fisch. et Mey.) O. Ktze, also known as “Suhuoxiang” (SHX), has been cultivated for more than three hundred years as a valuable aromatic edible and medicinal plant in Jiangsu Province, China. The volatile compounds of SHX from various habitats were investigated by HS-SPME-GC-MS, detecting sixty-five chemical constituents with menthone, pulegone, and estragole being the major volatile compounds. Their relative contents showed various accumulation tendencies in different growth months by GC-MS, with the relative content of menthone gradually increasing, pulegone content decreasing, as well as estragole content climbing initially before declining. This tendency was supported by quantitative experiments using samples from various habitats, which also revealed that the full-bloom stages exhibited the highest total concentrations of menthone and pulegone. The volatile composition of SHX in various plant organs differed, with palmitic acid being the main volatile component of stems, while menthone and pulegone being the core volatile components of leaves and spikes, implying that leaves and spikes should be separated from the stem to obtain higher drug contents. The current findings provide new information for SHX cultivation and applications.
期刊介绍:
Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).