| Hemerocallis citrina Baroni is a perennial herb belonging to the genus Hemerocallis in the Asphodelaceae Dumort,which is rich in chemical components,such as flavonoids,polyphenols,anthraquinones etc.With the rapid expansion of the H.citrina industry and the continuous enrichment of species resources,the research on chemical components of H.citrina is no longer confined to the discussion and analysis of single variety and single part.Chemical components in different parts,different periods,different varieties and processing were further analyzed and identified.The difference and correlations among H.citrina species,which will provide reference for comprehensive utilization of H.citrina resources and key control of its processing industry.The main results were as follows:1、A total of 70 chemical components were identified in different parts(root,stem and leaf)of edible H.citrina,There were 7 alkaloids,20 flavonoids,19 polyphenols,13 anthraquinones and 11 others or unidentified.14 chemical components were identified in root,stem and leaf.There were 22 unique chemical components in root,5 unique chemical components in stem and 5 unique chemical components in leaf.A total of 44 chemical components were identified in different parts of H.citrina.(pistil,stamen and petal).There were 6 alkaloids,22 flavonoids,7polyphenols and 9 others unidentified.Compared with pistil and petal,the types of chemical components in stamen were significantly different,and 11 chemical components only existed in stamen.A total of 42 chemical components were identified in different periods of H.citrina.(1cm flower bud,3cm flower bud,9cm flower bud,flowering and flower falling).There were 7 alkaloids,26 flavonoids,8polyphenols and 1 others or unidentified.There was no significant difference in the types of chemical components in different periods,but the content changed significantly.Determination of rutin in H.citrina,the results showed that the content of rutin in different parts of H.citrina was in descending order: petal,stamen,leave,stem,pistil,and root.The content of rutin in petal was the highest.Rutin content in different stages(1cm flower bud,3cm flower bud,9cm flower bud,flowering and flower falling)decreased first and then increased;The rutin content of H.citrina.in flowering and flower falling stage was higher than that in unopened flower buds.2 、 A total of 42 chemical components in the flower buds of 42 different varieties of H.citrina(ornamental and edible)were identified.There were 7 alkaloids,19 flavonoids,9 polyphenols and 7 others or unidentified.40 chemical components in the flower buds of H.citrina belong to both ornamental and edible types.Carboxylacetyl-hyperoside was not detected in four ornamental flower buds(2-4HL,2-5HL,2-7HL and 11-7HL);Acetyl hyperoside was not detected in 7 ornamental flower buds(1-4HL,2-2HL,2-4HL,2-8HL,9-4HL,11-1HL and 11-7HL).A total of 39 chemical components were identified from 42 different varieties of H.citrina(ornamental and edible).There were 8 alkaloids,16 flavonoids,8 polyphenols,1 anthraquinone,and 6others or unidentified.37 chemical components in H.citrina belong to ornamental and edible types.Among them,1’,2’,3’,4’-Tetrahydro-4,5’-dedioxy-pinnatanine was not detected in four ornamental varieties(2-2H,2-7H,5-2H and 11-7H);Carboxyl-acetylhyperoside was not detected in 10 ornamental H.citrina(1-4H,2-2H,2-4H,2-8H,5-2H,6-4H,7-8H,9-6H,11-1H,11-7H).3 、 The different killing processes of H.citrina were optimized.The different killing processes were grouped by orthogonal partial least squares discrimination(OPLS-DA).The different chemical components with VIP>1 and P<0.05 contributed greatly to the grouping were selected for comprehensive weighted scoring.The results showed that the score of 120 s steaming was the highest.Under this technological condition,the chemical components of H.citrina during processing were identified,and a total of 38 chemical components were identified.There were 6 alkaloids,17 flavonoids,11 polyphenols and 4 others or unidentified.There was no significant difference in the types of chemical components in the processing,but the content changed significantly.In general,Methyl-chlorogenic acid,Quercetin-O-arabinose,Quercetin and 4-Caffeoylquinic acid decreased during processing.The contents of Rutin,Isorhamnetin-rutinoseide and Depodin-O-maltose increased of content during processing. |
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