固相萃取-HPLC法测定生姜不同品种和器官中姜黄素含量

用固定萃取-HPLC法研究了生姜不同品种、同一品种不同产地及不同器官中姜黄素含量.生姜干粉用4倍量75%乙醇提取2次,提取液过C18固相萃取柱,80%的乙醇洗脱,HPLC测定姜黄素含量.13个不同品种或产地的生姜中,山东、潮州和湖北产的山东大肉姜姜黄素含量分别为0.76、1.11和0.75 mg/100 g干重,广西白肉姜、云南黄姜、潮州南姜、安徽菜姜、四川姜、四川小黄姜、梅县水姜、清远火姜、广州疏轮大肉姜和有机栽培的广州大肉姜的姜黄素含量分别为1.5450、1.08、0.84、0.92、1.16、1.00、2.63、2.86、2.20和5.01 mg/100 g干重.有机栽培的广州大肉姜的姜肉、姜皮和地上部茎叶中姜黄素含量分别为4.49、1.2和0.41 mg/100 g干重.但生姜中姜黄素含量远低于贵州产姜黄的含量(2857 mg/100 g干重).结果表明,生姜中姜黄素含量主要取决于品种,栽培地理位置对其有较少的影响.有机栽培可大大提高姜黄素含量.

SPE-HPLC Quantification of Curcumin in Different Cultivars and Organs of Ginger,Zingiber officinale Roscoe

Curcumin contents in different culfivars and organs of ginger, Zingiber officinale Roscoe were analyzed by SPE-HPLC method. Dried powders of rhizomes were extracted with 75% ethanol,purified through an Envi-18 SPE col-umn,followed by a reversed-phase HPLC analysis. Contents of curcumin in 13 cultivars of ginger from six provinces var-ied from 0.75 to 5.0 mg/100 g dry weight,a 6.7-fold difference between the high and low ends. However,all of them are much lower than that in turmeric,Curcuana longa L. (2857 mg/100 g dry weight). Curcumin was high in pulp and low in peel of rhizome,and the lowest in aerial parts of gingers. Results indicated that curcumin levels in gingers were mainly determined by their culfivars. Locations of cultivation had,but less effect on it. Organically grown ginger contains significant higher curcumin.