| Star anise is characteristics forest resources in Guangxi. The annual variation of essential oils and shikimic acid from two kinds of star anise leaves was investigated in this paper. The essential oils were extracted from the leaves of soft branch star anise and hard branch star anise in different mouths with steam distillation, and their chemical compositions were determined with GC-MS respectively. The content of shikimic acid in extracting solution was determined with HPLC and studied the annual variations. The results were showed below:(1) The essential oils were extracted from the leaves of soft branch star anise and hard branch star anise in different mouths with steam distillation. The essential oil content of soft branch star anise leaves were 0.70%～0.81% and hard branch star anise leaves were 0.73%～0.75%(fresh weight basis). The essential oil contents were declined before July and the content was lowest in July. The content of soft branch star anise leaves were 0.70% and the content of hard branch star anise leave was 0.73%. The content of essential oil was increased after July, the content of soft branch star anise in September was highest, up to 0.81% and the hard branch in November was up to 0.85%.(2) The star anise fruits were extracted in the same way, and the essential oil content of autumn star anise fruits (hard branch) was highest, up to 2.87%, the essential oil content of soft branch was 2.71%. The essential oil content of spring soft branch was lowest, only 2.21%, and the essential oil content of hard branch was 2.32%. The essential oil content from hard branch star anise leaves was highest, up to 0.84%.(3) The content of shikimic acid in extracting solution was determined with HPLC and studied the annual variations. The content of soft branch were 1.52%～2.71%, and hard branch were 1.41%～2.41%. The shikimic acid content of star anise leaves were no diversification from January to June. The content of shikimic acid was declined after June, and in November was lowest, the content of shikimic acid from soft branch was 1.52% and the content of shikimic acid from hard branch was only 1.41%.(4) The results showed that the content of shikimic acid from the soft branch star anise was more than the content of shikimic acid from hard branch star anise. The content of shikimic acid (soft branch) in autumn was highest of 3.12%.(5) The chemical compositions were determined with GC-MS, the results showed that the chemical components of essential oils were same in different mouth but there was some difference among the percentage of contents. The major chemical components of essential oils were e-anethole, estragole, p-anisaldehyde, 1-(3-methyl-2-butenoxy)-4-(1-propenyl)-benzene.(6) The content of e-anethole from soft branch was 58.55%～85.32%, and content of e-anethole from hard branch was 68.14%-85.55%. The content of e-anethole from two kinds of star anise leaves was highest in October, the soft branch leaves was 85.32% and hard branch leaves was 85.55%. The lowest content was in March, soft branch leaves was 58.55% and hard branch leaves was 68.14%.(7) The annual variations of the content of estragole from the two kinds of star anise leaves was great, the results showed that the leaves of soft branch star anise were more than hard branch star anise. The content of estragole from soft branch star anise was 0.65%～15.84%, and the hard branch star anise were 0.32%～10.73%. The content of estragole was highest in March, up to 15.84% (soft branch) and 10.73%(hard branch) respectively.(8) The results showed that the annual variations of the essential oils content were same with the fresh leaves. There was little difference of E-anethole content between dried leaves and fresh leaves.(9) Anise fruits oils were determined with GC-MS. The results showed that chemical components of essential oils were same in different mouth but there were some differences among the percentage of contents. The major chemical components of essential oils were e-anethole, (+)-Limonene, p-anisaldehyde,1-(3-methyl-2-butenoxy)-4-(1-propenyl)-benzene. |
PDF Full Text Request