The Main Research Of Non Volatile Components In Shilian Jumi

Jumi in Compositae Gan chrysanthemum buds is processed by steaming and drying. Jumi enhances disease prevention, disease resistance, heat release, and detoxification, clear fire eyesight, Pinggan buck, prevents colds and other effects, long-term drinking, and promotes beauty and longevity. This substance has curative effects against eyesight degeneration and essential hypertension. This study analyzes the irregularity of volatile components in Jumi under different processing methods, picking periods, and storage times. Nutrients from the maximum retention amount that processing method, a more scientific harvesting period, the best eating time. The results of this study may guide the practical production of Jumi.Shilian Jumi originates from Lishui City, Shilian Suichang County, Zhejiang Province, China. The current experiment involves acid hydrolysis, ultrasonic extraction, Soxhlet extraction, and microwave digestion. PITC was determined from the nonvolatile components of Jumi derivatives using acid hydrolysis. Seventeen amino acids, of which seven were essential amino acids,3main flavonoid aglycones, and15trace elements were determined in Jumi using a combination of HPLC, LC/MS/MS, and ICP-MS. Through three-level four-bar tandem mass spectrometry, the flavonoid aglyconeswere accurately characterized and identified as rutin, quertecin, and apigenin.The main nonvolatile components of Jumi, including its amino acids, flavonoids, and trace elements, were also analyzed. We attempted to establish a Shilian Jumi HPLC fingerprint of flavonoids. The changes of amino acids in the analysis sample, drawn from the process point of view:mechanical processing method, the manual processing methods in different picking period; see:Advanced> from early middle; storage time on Watching:storage longer amino acid content in Jumi less; from the amino acid taste:bitter on amino acids, flavor amino acid> acerbity sweet amino acid amino acid. At the same time, amino acids providing bitter and sweet flavors accounted for a large portion of the amino acids; chrysanthemum is initially bitter but has a sweet after taste. Flavonoid glycoside contents in Jumi (i.e., rutin, quercetin, and apigenin) were calculated as follows:total flavonoids=Luding x2.39+quercetin x2.51+apigenin x2.63. Obtained from the analysis of processing methods:mechanical processing method, the manual processing methods in different picking period; see:Advanced> middle> early; from the storage time point of view:storage time longer active substance of flavonoid glycosides in Jumi will become less and less. Fifteen elements in Jumi were determined by microwave digestion and ICP-MS detection, the analysis from the process point of view:mechanical processing element content> manual processing element content; the content of trace elements for picking period differences such as Mg elements was increasing, Ca, Fe, Mn, Ni were decreased. Na, Cu, Se elements showed a rising trend after the first drop, Zn, Co, Cr, As increased firstly and then decreased, the content is determined by method of processing, so picking time choices can also increase the essential trace elements in human body.The volatile components of Jumi remain unchanged regardless of the processing method, harvesting time, or storage time. To maximize the retention of nutrients we advise mechanical processing instead of manual processing, late picking instead of early picking, and is better than the middle and long-term storage of short-term storage.