不同成熟度和产地初加工方法对栀子中4种活性成分含量的影响

研究栀子不同产地初加工方法对样品中栀子酸、绿原酸、栀子苷、西红花苷Ⅰ 4种活性成分含量的影响；采用Agilent ZORBAX SB-C₁₈（5 μm，4.6 mm×250 mm）色谱柱，以乙腈?0.1%磷酸水溶液为流动相，梯度洗脱，流速1.0 mL/min，柱温30 ℃，检测波长:栀子酸和栀子苷238 nm，绿原酸328 nm，西红花苷Ⅰ 440 nm。采用400倍40%甲醇超声提取40 min能将4种成分有效提取出来。结果表明栀子以中成熟和成熟时采收最佳，干燥前有必要进行杀青处理，120 s蒸法杀青和30 s煮法杀青效果相当且最佳；不同干燥方法样中，50℃热风干燥效果最佳；杀青后切制干燥样中活性成分含量高于不切制干燥样；室温避光储存一年半后的不同处理样品中栀子酸、绿原酸、西红花苷Ⅰ的含量均无显著变化（P>0.05），栀子苷含量均显著降低（P<0.05）。此方法以栀子酸、绿原酸、栀子苷和西红花苷Ⅰ 4种活性成分含量为指标评价栀子质量，为栀子的采收、加工、储存提供了理论依据。

Effects of Different Maturity and Initial Processing Methods on the Content of Four Kinds of Active Ingredients in Gardenia

To research the effects of the initial processing methods of gardenias from different producing areas on the contents of four active ingredients in the samples: Genipoic acid, chlorogenic acid, geniposide and crocin I. The separation was performed on the Agilent ZORBAX SB-C₁₈ (5 μm, 4.6 mm×250 mm) column with gradient elution. The mobile phase was 0.1% phosphoric acid water solution and acetonitrile, and the flow rate was set as 1.0 mL/min. The column temperature was kept at 30 ℃. Detection wavelength: Geniposideacid and geniposidewas set at 238 nm, chlorogenic acidwas set at 328 nm, crocetin I was set at 440 nm.The 40% methanol ultrasonic extraction was used 400 times. The four active components could be effectively extracted within 40 minutes.Gardenias were harvested best when they were medium maturity and mature, the gardenia must be quenched before drying. The effects of 120 s steaming and 30 s boiling were equivalent and the best; among different drying methods, 50 ℃ hot air drying had the best effect. The content of active components in the fixation dried samples was higher than that in the not fixation dried samples. The contents of genipoic acid, chlorogenic acid, and crocin I in the different treatment samples stored at room temperature for one year did not change significantly (P>0.05). The glycoside content was significantly reduced (P<0.05).This method uses the contents of four active components of geniposideacid, chlorogenic acid, geniposide and crocin I as indicators to evaluate the quality of gardenia, which provides a theoretical basis for the harvest, processing and storage of gardenia.