Research On Quality Evaluation Of Some Varieties Of Jujubae Fructus Produced In Shandong Province

Objective:To compare the medicinal properties and the intrinsic quality differences of four different varieties of jujube in Shandong, and provide the fundamental basis for selection and cultivation of fine variety and the rational drug use.Methods:The name, breed, origin, harvesting, processing, clinical application of Jujubae fructus were studied by reviewing the past and present literature. The plant morphology, appearance and size of fresh fruit and dried fruit, weight were observed with the naked eyes and measured by using the basic methods in pharmaceutical botany. The microstructure of fruit and leaf and the microstructure of the fruit powder were observed by paraffin section and temporary slide, and the micromorphology of Jujubae fruit surface were observed by scanning electron microscope. The content of vitamin C, protein, polysaccharide, flavonoids, oleanolic acid and ursolic acid were determinationed by UV spectrophotometry, and using pre-column derivatization RP-HPLC method for the determination the content of18amino acids of the Jujubae fructus fruit, the fingerprint for different varieties of jujube fruit were established by using HPLC, also.Results:By herbal textual researching, the name recorded in the herbal, mainly in Hongzao, Liangzao, Meizao, Ganzao and so on, and have many varieties. The genuine producing area of Jujube is Qingzhou in Shandong and Jinzhou in Hebei, and the quality of jujube produced in Shandong is better. Modern and herbal record are consistent for the jujube harvesting time, the same as processing technology. The result of morphological examination showed that, the size and weight of different varieties of jujube have obvious difference. The weightest is Zhongqiuhong, the lightest is Tang jujube. The microstructural features and surface ultrastructure of each variety of fruit and leaf also have apparent difference, which could provide basic basis for variety distinguishment. For the total amount of components, Dongzao is the highest, and the Jinsixinsi is the lest. The result of fingerprint research shaowed that there were22peaks in common for the four varieties, and the similarity is higher than85%among them, which could provide reference for evaluating of different varieties of jujube quality.Conclusion:The morphology, size and medicinal quality of4different varieties produced in Shandong have significant difference. The excellent medicinal variety determinaton is very necessary, and the number of the fruit is not suitable be used in the prescription.