Quality Evaluation Research For Zhejiang Curcuma Wenyujin Y.H.Chen Et C.Ling

Objective:To establish a scientific and reasonable evaluation method for the quality of Zhejiang Curcuma wenyujin Y.H.Chen et C.Ling,the different compositions of the volatile oil and curcumin are compared in the processed products,raw products,stems and leaves of Curcumae Radix from different origins on the content and composition.Methods:1.Extracted the constituents of volatile oil in the processed products,raw products,stems and leaves of Curcumae Radix from different origins by steam distillation extraction method and determined their contents by GC-MS to compared the differences of volatile oil chemical compositions.Regarded germacrone as the main characteristics of component of Curcumae Radix in its processed products for cluster analysis.Established the fingerprints of volatile oil of the processed products,stems and leaves of Curcuma wenyujin Y.H.Chen et C.Ling and analyzed the atlas by "chromatographic fingerprint similarity evaluation system A edition" software to calculate the similarity.2.Determined the content of curcumin in the processed products,raw products,stems and leaves of Curcumae Radix from different origins by HPLC.Results:1.The contents of volatile oil in processed products from the Yueqing Hongqiao2,Sichuan,Yueqing Baishi Curcumae Radix were 31.50?L·g-1,25.10?L·g-1,20.00?L·g-1 respectively,which were far higher than from other seven origins of Rui'an Taoshan,Rui'an Mayu,Yongjia Wuniu,Yueqing Hongqiao 1,Pan'an,Fujian Xianyou and Guangxi.In the volatile oil of Curcumae Radix,GC-MS speculated total of 58 compounds in processed products from 10 origins of Rui'an Taoshan,Rui'an Mayu,Yongjia Wuniu,Yueqing Hongqiao 1,Yueqing Hongqiao 2,Yueqing Baishi,Pan'an,Fujian Xianyou,Sichuan and Guangxi,43 compounds in raw products from7 origins of Rui'an Taoshan,Rui'an Mayu,Yongjia Wuniu,Yueqing Hongqiao 1,Yueqing Baishi,Fujian Xianyou and Guangxi and 57 compounds in stems and leaves from 7 origins of Rui'an Taoshan,Rui'an Mayu,Yongjia Wuniu,Yueqing Hongqiao 2,Yueqing Baishi,Sichuan and Guangxi.Curcumae Radix can be divided into two categories by SPSS cluster analysis.Curcuma wenyujin Y.H.Chen et C Ling of different origins and Guangxi Curcuma kwan gsiensis S.G.Lee et C.F.Liang are in a categorie,another is Sichuan Curcuma longa L.2.From the results,we can see that the content of curcumin is the highest in samples of stems and leafs of Sichuan Curcuma longa L and that the amount of curcumin in Curcuma wenyujin Y.H.Chen et C.Ling is much less than in Curcuma longa L.We can also see that the content of curcumin in stems and leaves is slightly higher than in the root,and in raw products is slightly higher than in the processed products.Conclusions:1.The volatile oils of Curcumae Radix from different varieties and different origins have significant differences on content and chemical composition,but there are no obvious differences on the content and chemical composition of volatile oils of Curcuma wenyujin Y.H.Chen et C.Ling from different origins.2.The content of Curcuminin the processed products,raw products,stems and leaves of Curcumae Radix from different varieties,origins or processing methods has a great difference.3.The fingerprint of Curcuma wenyujin Y.H.Chen et C.Ling established by "chromatographic fingerprint similarity evaluation system A edition" software can comprehensively reflect the composition and content of volatile oil of Curcuma wenyujin Y.H.Chen et C.Ling,and the HPLC method established under the optimal chromatographic condition can determin the content of curcumin simplely and accurately,which can provide a scientific basis to control and evaluate the quality of Zhejiang authentic ingredients Curcuma wenyujin Y.H.Chen et C.Ling.