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目的揭示不同生长期甘草器官中总黄酮和总多糖的积累规律。方法采用紫外-可见光分光光度法测定5月至9月间野生和栽培甘草器官中总黄酮和总多糖的含量,探索积累规律,分析其在野生和栽培之间的异同,并用不同产地的甘草验证其积累规律。结果甘草根和叶中的总黄酮、总多糖积累规律在野生品和栽培品之间表现一致。根中总黄酮含量在生长期呈现“V”型变化趋势,在盛花期达到最低点即野生甘草根为2.43%;栽培甘草根为1.85%。叶中总黄酮积累规律正好与根相反,呈现倒“V”型变化趋势,在盛花期达到最高点即野生甘草叶为5.64%;栽培甘草叶为6.02%。在甘草不同器官中,野生和栽培甘草均是盛花期叶子中的总黄酮含量最高,但不同产地的甘草叶中含量有差异。野生与栽培甘草各器官中总多糖的变化趋势比较复杂,整体都呈现先升高后降低的倒“V”趋势。但栽培甘草根中的总多糖含量在整个生长期保持持续增长的状态,在果熟期达到最高值为18.20%。结论可选择盛花期的甘草叶进行总黄酮的研究和利用,果熟期栽培根中甘草多糖较多,可以重点开发。
Objective To reveal the accumulation of total flavonoids and total polysaccharides in licorice organs at different growth stages. Methods The contents of total flavonoids and total polysaccharides in wild and cultivated licorice organs from May to September were determined by ultraviolet-visible spectrophotometry. The accumulation rules were explored. The similarities and differences between wild and cultivated plants were analyzed and validated by licorice from different habitats Its accumulation rules. Results The law of accumulation of total flavonoids and total polysaccharides in licorice roots and leaves was consistent between wild and cultivated products. The content of total flavonoids in the root showed a “V” shape in the growth stage, reaching 2.43% at the lowest point during the flowering period, and 1.85% for the cultivation of licorice root. The law of accumulation of total flavonoids in leaves was exactly opposite to that of roots, showing a trend of “V” pouring, reaching 5.64% of the wild licorice leaves at the highest flowering stage and 6.02% of the cultivated licorice leaves. Among the different organs of Glycyrrhiza uralensis, the content of total flavonoids in the leaves of wild and cultivated licorice was the highest, but the contents of licorice in different areas were different. The trends of total polysaccharides in wild and cultivated licorice plants are more complex, and all show the trend of “increasing” and then decreasing. However, the content of total polysaccharides in cultivated licorice roots kept increasing continuously throughout the growth period, reached the highest value of 18.20% during fruit maturity. Conclusion The full-flavonoids of licorice leaves can be used for the study and utilization of total flavonoids. In the ripening period, there are more licorice polysaccharides, which can be focused on.