摘要
目的研究2龄级百蕊草Thesium chinense地上茎不同分枝数量对其药材品质的影响。方法以江苏句容、谷里、茅山等地野生2龄级百蕊草为材料,按照其根茎分枝数量划分为5个级别。其中1~3分枝为1级,4~6分枝为2级,7~9分枝为3级,10~20分枝为4级,20分枝以上为5级。采用HPLC法测定其有效成分量,同时结合其生长指标、产量等因素综合分析。结果不同分枝数量百蕊草之间的药材品质存在显著差异,其中5级分枝百蕊草单株干质量最高,可达5.710 6g,而1级分枝最低,为0.224 5 g,单株产量相差高达25.4倍;百蕊草植株内总黄酮量总体随分枝数量的增加而减少,其中1级分枝质量分数最高,为4.02%,显著高于其他级别。山柰酚量也随着分枝数的增大而减少,其中1级分枝量最高为3.38mg/g,显著高于4级分枝和5级分枝;在不同分枝级别中,百蕊草总黄酮和山柰酚之间为显著正相关关系。山柰酚与百蕊草根直径之间为显著负相关。结论百蕊草分枝数量对其药材品质影响较大,从外在品质考虑,百蕊草分枝数量越多其产量越高,且种子数量也越多,但其有效成分的量却越低。
Objective To explore the effect of different amounts of branches on medicinal quality of T. chinense. Methods Wild T. chinense taken from Jurong, Gull, and Maoshan was used as experimental materials. T. Chinense was divided into five levels according to the number of branches. The first level has 1--3 branches, 4--6 branches as second. The third level has 7--9 branches, 10--20 branches as fourth, and the fifth level has 20 or more branches. Quality of T. chinense was measured by growth indicators and effective components. Results The quality of T. chinense in different levels was significantly different. The difference of dry weight of T. chinense could be up to 25 times, fifth level was 5.710 6 g, but the first level was only 0.224 5 g. The content of effective components and branch number were negatively correlated, flavonoids and kaempferol contents of T. chinense in level 1 were significantly higher than those in other levels which were 4.02% and 3.38 mg/g. In different branches levels of T. chinense, there was a significant positive correlation between flavonoids and kaempferol contents, but there was a significant negative correlation between kaempferol content and root crude of T. chinense. Conclusion The number of T. chinense branches has a great impact on its quality, the more branches, the higher yield, and the lower content of active ingredient.
出处
《中草药》
CAS
CSCD
北大核心
2017年第7期1420-1423,共4页
Chinese Traditional and Herbal Drugs
基金
国家自然科学基金资助项目(81173482)
关键词
百蕊草
分枝
品质
生长指标
总黄酮
山柰酚
Thesium chinense Turcz
branch
quality
growth index
total flavonoids
kaempferol
