三种山茶属金花茶组植物花朵类黄酮成分研究

该研究以山茶属金花茶组的金花茶、凹脉金花茶和崇左金花茶为材料,利用超高效液相色谱-四极杆-飞行时间质谱联用技术定性定量分析其花朵中类黄酮成分与含量。结果表明:三种植物中检测到15种类黄酮,其中天竺葵素-3-O-葡萄糖苷、木犀草素、木犀草素-7-O-芸香糖苷、槲皮素-3,7-O-二葡萄糖苷、芸香柚皮苷、圣草素和染料木苷为金花茶组首次发现;槲皮素-3-O-葡萄糖苷、槲皮素-7-O-葡萄糖苷、槲皮素-3-O-芸香糖苷和山萘酚-3-O-葡萄糖苷为凹脉金花茶和崇左金花茶中首次发现。儿茶素、表儿茶素、槲皮素-3-O-葡萄糖苷、槲皮素-7-O-葡萄糖苷、槲皮素-3-O-芸香糖苷和山萘酚-3-O-葡萄糖苷为三个物种主体成分;天竺葵素-3-O-葡萄糖苷为金花茶特有,槲皮素-3,7-O-二葡萄糖苷为崇左金花茶特有;木犀草素-7-O-芸香糖苷主要存在于金花茶和崇左金花茶;木犀草素主要存在于凹脉金花茶和崇左金花茶。类黄酮类型主要为儿茶素类、槲皮素类、木犀草素类和山萘酚类;崇左金花茶中槲皮素类、木犀草素类及类黄酮总量远高于金花茶和凹脉金花茶,凹脉金花茶和崇左金花茶儿茶素类高于金花茶,金花茶和崇左金花茶山萘酚类高于凹脉金花茶。

Flavonoid components in flowers from three species of section Chrysantha Chang in Camellia

The components and contents of flavonoids in flowers from three species of section Chrysantha Chang in Camellia including C. nitidissima, C. impressinervis and C. chuangtsoensis were qualitatively and quantitatively analyzed by ultra-performance liquid chromatography quadrupole-time-of-flight mass spectrometry. The results showed that fifteen flavonoids were detected in flower from three species. The flavonoids including pelargonium-3-O-glucoside, luteolin, luteolin-7-O-rutinoside, quercetin-3,7-O-diglucoside, narirutin, eriodictyol and genistin were identified for the first time in section Chrysantha Chang, and quercetin-3-O-glucoside, quercetin-7-O-glucoside, quercetin-3-O-rutinoside and kaempferol-3-O-glucoside were identified in flowers of C. impressinervis and C. chuangtsoensis for the first time. Catechin, epicatechin, quercetin-3-O-glucoside, quercetin-7-O-glucoside, quercetin-3-O-rutinoside and kaempferol-3-O-glucoside were the main flavonoid components of three species. Pelargonium-3-O-glucoside was the endemic components of C. nitidissima, and quercetin-3,7-O-diglucoside was the endemic components of C. chuangtsoensis. Luteolin-7-O-rutinoside was mainly in C. nitidissima and C. chuangtsoensis, and luteolin was mainly in C. impressinervis and C. chuangtsoensis. The main flavonoids types in three species were catechins, quercetins, luteolins and kaempferols. The contents of quercetins, luteolins and total flavonoids in C. chuangtsoensis were far higher than that in C. nitidissima and C. impressinervis. Catechins in C. impressinervis and C. chuangtsoensis were higher than that in C. nitidissima, and kaempferols in C. nitidissima and C. chuangtsoensis were higher than that in C. impressinervis.