| In this research, the biological characteristics, nutritional composition, rosmarinic acid and anthocyanin content of 12 perill variety resources were investigated, and the fatty acid accumulation and composition during seeding setting were also studied. On the basis of this, comprehensive evaluation, identification and classification of the perilla varieties were conducted, that can provide theoretical and practical basis for the development and utilization of Perilla. The results as follows:1.Agronomic traits of perilla such as leaf color, flower color, growth and development period and so on were observed and recorded. According to the leaf color,12 varities were divided into two major categories of green and purple. Most of the green were taller, have the heart-shaped leaf, longer growth period and fruiting lately. However, variety ZS-J have short growth period, flowering earlier and high yield, more compatible with the climate of central and southern in Shanxi. While most of the purple varieties were dwarf plants, growth period short and fruiting earlier, but only ZY-14 grow rapidly, fruiting earlier, have higher seed weight per 1000 and higher yield.2.The nutrients in the perilla leaves and seed were extracted and analyzed. The result showed that there have have significant differences for the nutrients of leaves amone developmental stages and varieties. The content of crude fat and protein in ZS-S leaves were the highest, the former were up to 8.8% in the seed setting period and the latter up to 14.8% in the flowering period. Meanwhile, ZS-S leaves had a special fragrance, this may be helpful to develop and utilize as vegetable. The content of protein and crude fat in perilla seed increased with the seed development, that were the highest in Zy-14 amone all varieties, it were up to 46.88% and 44.4% respectively. Therefore, Zy-14 can be considered for plant oil exploiting and applying.3.The results of extracting anthocyanidin from perilla leaves under different conditions showed that alcohol volume percentage, the alcohol volume percentage was the most significant factor. The optimal conditions of extracting were that alcohol volume percentage 50%, extracting time 120 min, and extracting temperature 50℃, liquid ratio 1:30 (g:ml).The highest anthocyanin content were determined in ZS-J and ZS-S leaves and the best time for raw materials collecting is the period of flowering.4. The extraction methods and the concentrations of rosmarinic acid (RosA) in perilla leaves were studied. The results showed that the optimal extraction method phase ratio was water:methanol:HCl (20:80:1),the ZY-7 had the highest RosA content in the period of seed setting, Up to 1.53%.5.Fatty acid composition of perilla seed in different developmental stages was determined by GC method. The result showed that unsaturated fatty acid content up to 94.99% in ZY-14 seed, and in which a-linolenic acid was 66.16%. unsaturated fatty acid content of up to 94.99% in ZS-S seed, while in which the a-linolenic acid was 69.08%.ZY-14 were conformed as the best varieties for extracting a-linolenic acid by comprehensive analysis on seed yield, oil content and fatty acid composition and other factors.
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