摘要
茼蒿(Chrysanthemum coronarium L.)是一种菊科(Compositae)茼蒿属(Chrysanthemum)药食两用植物,目前对其化学成分分离、鉴定及生物活性研究报道较多。化学成分研究结果表明茼蒿中主要含有黄酮、酚酸、倍半萜内酯、单萜烯、二萜、甘油二酯糖苷、生物碱、植物甾醇、杂环化合物、聚乙炔类化合物和挥发油等多种类型化合物。其中黄酮类和酚酸类活性成分为茼蒿中主要的化学成分,它们广泛存在于菊科植物中。茼蒿具有多种生物活性,包括镇咳祛痰、植物化感作用、杀线虫、抗肿瘤、抗氧化和清除自由基、昆虫拒食、护肝和抗菌等。黄酮和酚酸类成分是茼蒿发挥植物化感作用和抗氧化作用的物质基础;聚乙炔类化合物和挥发油是茼蒿发挥昆虫拒食和抗菌作用的活性物质;萜类化合物尤其是倍半萜内酯则是茼蒿抗肿瘤和抗菌活性成分。
Chrysanthemum coronarium L., genus Chrysanthemum, family Compositae, is an edible and medicinal plant. Many recent academic reports have described the separation and identification of its chemical components and biological activities. Chemical component analyses have revealed that the plant mainly contains flavonoids, phenolic acids, sesquiterpene lactones, monoterpenes, diterpene, glycosyl diglycerides, alkaloids, phytosterols, heterocyclic compounds, polyacetylenes, and volatile oils. Active components such as flavonoids and polyphenols are the main chemical components of C. coronarium L., and are widely found in Compositae family. C. coronarium L. shows various biological activities, including the elimination of phlegm; plant allelopathy; and nematicidal, anti-tumor, antioxidant, free-radical scavenging, insect anti-feedant, hepatic protection, and antimicrobial activities. Flavonoids and phenolic acids show plant allelopathy and antioxidant activities; polyacetylenes and volatile oils show insect anti-feedant and anti-microbial activities; and terpenes, especially sesquiterpene lactone, exhibit anti-tumor and anti-microbial activities.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第10期282-288,共7页
Modern Food Science and Technology
基金
国家自然科学基金项目(31360487)
江西省自然科学基金项目(20132BAB204016)
关键词
茼蒿
化学成分
生物活性
黄酮
Chrysanthemum coronarium L.
chemical components
biological activities
flavonoids
