薄荷和留兰香嫩叶维生素种类及含量研究

doi:10.7506/spkx1002-6630-200902052

食品科学 ›› 2009, Vol. 30 ›› Issue (2 ): 228-231.doi: 10.7506/spkx1002-6630-200902052

薄荷和留兰香嫩叶维生素种类及含量研究

杨国丽，吴卫* ，郑有良，陈黎，张旭

四川农业大学农学院5教3楼

收稿日期:2008-01-13 修回日期:2008-04-30 出版日期:2009-01-15 发布日期:2010-12-29
通讯作者: 杨国丽 E-mail:yanggl_1982@yahoo.com.cn
基金资助:
四川省育种攻关项目(2006yzgg12)

Analysis on Varieties and Contents of Vitamin of Younger Leaves of Mentha haplocalyx Briq. and Mentha spicata L.

YANG Guo-li，WU Wei*，ZHENG You-liang，CHEN Li，ZHANG Xu

(College of Agronomy, Sichuan Agricultural University, Yaan 625014, China)

Received:2008-01-13 Revised:2008-04-30 Online:2009-01-15 Published:2010-12-29
Contact: YANG Guo-li E-mail:yanggl_1982@yahoo.com.cn

摘要/Abstract

摘要：

目的：比较不同来源地薄荷(青茎和紫茎)及留兰香资源中上部叶维生素种类和含量差异。方法：水溶性维生素用Luna C18 (2) 100A(200mm × 4.6mm，5μm)，流动相0.005mol/L 己烷磺酸钠(用稀磷酸调pH3.2)- 甲醇(7:3，V/V)，流速1.0ml/min，柱温30℃，紫外检测波长254nm；脂溶性维生素用Hyperclone BDS C18(150mm ×4.6mm，5μm)，流动相甲醇- 乙酸乙酯(95:5，V/V)，流速1.0ml/min，柱温25℃，紫外检测波长275nm。结果：在薄荷和留兰香中上部嫩叶中仅检测到VC、VD2 和VK1，它们均具有良好的线性关系，VC、VD2 和VK1 平均空白回收率分别为99.85%、81.61% 和90.27%。所有薄荷材料中，来源四川简阳的薄荷VC 含量最高，达118.41mg/100g，而VD2 和VK1 存在于重庆的两份薄荷材料中，含量相对较高。留兰香中VC 含量普遍低于薄荷中VC 含量，多数紫茎薄荷比青茎薄荷VC 含量高。VD2 和VK1 在薄荷和留兰香间，以及紫茎和青茎薄荷间差异不明显。结论：该方法适用于薄荷资源新鲜叶片维生素含量同时测定。薄荷和留兰香中上部嫩叶中各维生素种类一致，含量不尽相同，存在一些个别维生素含量较高的资源材料，同时薄荷普遍比留兰香VC 含量高。

关键词: 薄荷, 留兰香, 维生素, HPLC

Abstract:

Objective ：To compare varieties and contents of vitamins of middle and upper leaves of Mentha haplocalyx Briq. (green- and purple-stem) and Mentha spicata L. resources. Method ：Water-soluble vitamins were determined by HPLC on Luna C18 (2) 100A (200 mm×4.6 mm, 5 μm) at 30 ℃ with 0.005 mol/L Hexane sodium-methanol (7:3, V/V) at pH 3.2 as mobile phase, detection wavelength 370 nm and flow rate 1.0 ml/ min. Fat-soluble vitamins were determined by HPLC on Hyperclone BDS C18 (150 mm×4.6 mm, 5μm) at 25 ℃ with methanol-ethyl acetate (95:5, V/V) as mobile phase, detection wavelength 275 nm and flow rate 1.0 ml/ min. Results: Only VC, VD2 and VK1 are found in younger leaves of M. haplocalyx Briq.and M. spicata L. The calibration curve of each vitamin is good. The average recoveries of VC, VD2 and VK1 are 99.85%, 81.61% and 90.27% respectively. The VC content of M. haplocalyx from Jianyang in Sichuan province is the highest, and the VD2 and VK1 contents of two M. haplocalyx cultivars from Chongqing are relatively high. The content of VC of M. spicata is commonly less than that of M. haplocalyx.The contents of VC of most purple-stem M. haplocalyx cultivars are higher than that in green- stem M. haplocalyx cultivars. There are no significant differences between the contents of VD2 and VK1 of M. haplocalyx and M. spicata, green- and purple-stem M. haplocalyx. Conclusion: HPLC method is suitable for simultaneous determination of vitamins in fresh leaves of Mentha L., M. haplocalyx and M. spicata cultivars have the same varieties of vitamins, while the contents of vitamins are different. There are some Mentha L. resources with higher vitamin contents. The content of VC of M. haplocalyx is commonly higher than that of M. spicata.

Key words: Mentha haplocalyx Briq., Mentha spicata L., vitamin, HPLC

中图分类号:

TS201.24

杨国丽，吴卫*,郑有良，陈黎，张旭. 薄荷和留兰香嫩叶维生素种类及含量研究[J]. 食品科学, 2009, 30(2 ): 228-231.

YANG Guo-li，WU Wei*，ZHENG You-liang，CHEN Li，ZHANG Xu. Analysis on Varieties and Contents of Vitamin of Younger Leaves of Mentha haplocalyx Briq. and Mentha spicata L.[J]. FOOD SCIENCE, 2009, 30(2 ): 228-231.

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薄荷和留兰香嫩叶维生素种类及含量研究

Analysis on Varieties and Contents of Vitamin of Younger Leaves of Mentha haplocalyx Briq. and Mentha spicata L.

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