The Effect Of Harvesting Time On The Main Active Compoment Of The New Cultivated Kinds Of Hang Baiju

Hang Baiju is one of the “Zhejiang8famous kinds of Herbal Medicines.” Hang Baiju have beencultivated as food medicine for thousands of years in China. It has a large variety of biological activitiesand pharmacological functions and play an important role in preventing and treating various of chronicdiseases, such as diabetes, hyperlipidemia, cancer, hepatitis, hypo-immunity funtion. After many yearsof introduction cultivation and variety selection, Hang Baiju formed several cultivation types.In this research, in order to evaluate it’s quality comprehensively, flavonoids, chlorogenic acid,Lutelin-7-O--D-glucoside, essential oil were studied about the main cultivated kinds of Hang Baiju.1. Study the effects of different harvesting time on the functional constituents and yield of four kindsof Hang Baiju, to determine the best harvesting time, sixteen samples with Hualei, Taiju, Youju, Quanjuwere collected from Zhejiang Tongxiang. The content of total flavonoids were determined by UVspectrophotometry; Chlorogenic acid, Lutelin-7-O--D-glucoside and3,5-O-discaffeoylquinc acid wereanalyzed by HPLC. The result shows that the effects of different mature stage on the functionalconstituents and yield of four kinds of Hang Baiju were significant. The contents of total flavonoids andChlorogenic acid reached maximum at the Hualei stage, and next is Taiju. The highest content ofLutelin-7-O--D-glucoside and3,5-O-discaffeoylquinc acid is at Taiju. The yield of the four kinds ofHang Baiju increased obviously as the collection time deferred. Synthesize the relationship between thefunctional constituents, yield and harvesting stage, the stage of Taiju is the best harvesting time.2. The essential oils of the four kinds of Hang Baiju were extracted by water vapor distillation andseparated by GC capillary column chromatography. The components were quantitatively determinedwith normalization method, and identified by GC-MS. From four different mature stage of four kinds ofHang Baiju, more than30chromatographic peaks were detected.The common chemical constituentswere6-methyl-5-hepten-2-one, β-elemene, α-cedrene, α-curcumene, α-sesquiphellandrene,(+)–γ-gurjunene, α-bisabolol and so on. The results showed that the components of the essential oil aresimilar and there are differences between the content of corresponding compounds in the16samples.The resultant data provided the evidences to establish Hang Baiju’ cultivars and scientific basis forquality control of Hang Baiju.3. The contents of Zn, Mn, Cu, Mg, Fe, Ca, K, P and Ca and so on in16samples of Hang Baijuwere determined by the flame atom absorption spectrophotometry and ICP-MS. The results showed thatHang Baiju is rich of trace elements. The contents of K, P is higher than other trace elements of fourkinds of Hang Baiju; In all harvesting time, the contents of Fe, V, Cr are increased, remained K, P, Mg,Ca and so on are descend. The contents of trace elements is in relation to environment, fertilize,harvesting time and variety.