不同草果种质资源化学成分和生物活性评价研究  

Evaluation of Chemical Constituents and Biological Activities of Different Germplasm Resources of Amomum tsao-ko Crevost et Lemaire

作　　者：李彦 吴莲张 胡璇[3] 元超 余少洪 陈晓鹭 江芊[3] 王丹[3] 于福来[3] LI Yan;WU Lianzhang;HU Xuan;YUAN Chao;YU Shaohong;CHEN Xiaolu;JIANG Qian;WANG Dan;YU Fulai(Nujiang Agricultural Technology Extension Center,Lushui 673199,China;Nujiang Academy of Green Spice Industry,Lushui 673199,China;Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine,Ministry of Agriculture and Rural Affair,Haikou 571101,China)

机构地区：[1]怒江州农业技术推广中心,云南泸水673199 [2]怒江绿色香料产业研究院,云南泸水673199 [3]中国热带农业科学院热带作物品种资源研究所/农业农村部中药材生物学与栽培重点实验室,海南海口571101

出　　处：《中国现代中药》2025年第3期520-534,共15页Modern Chinese Medicine

基　　金：云南省重大科技专项(202202AE090035)。

摘　　要：目的:为筛选出具有开发利用前景的草果资源,对产自云南省怒江傈僳族自治州(以下简称怒江)泸水市、福贡县、贡山独龙族怒族自治县(以下简称贡山县) 3个县(市) 6个乡镇的36份草果样品,进行不同产地、果型、果色的草果种质资源化学成分和生物活性的差异比较。方法:采用水蒸气蒸馏法(SD)提取挥发油、气相色谱-质谱法(GC-MS)对挥发油成分进行检测,采用1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、2,2-联氨基双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基清除能力、铁离子还原/抗氧化能力(FRAP)总抗氧化能力测定方法对草果挥发油进行抗氧化活性测定,利用纸片法对草果挥发油进行抑制白色念珠菌敏感性评价,对不同草果种质资源化学成分和生物活性进行评价研究。结果:不同产地草果挥发油含量差异有统计学意义(P<0.05),泸水市产草果的挥发油含量显著高于贡山县;36份样品挥发油中共检测到81个成分,其中共有成分有17个,其在不同来源样本间的相对含量差异有统计学意义(P<0.05),泸水市样品共有成分相对含量均显著高于贡山县样品;棕红色果的共有成分相对含量显著高于红色果,球形果的共有成分相对含量显著高于其他3种果型。36份样品挥发油均具有一定的抗氧化活性,且不同产地、果型和果色来源样品抗氧化能力差异有统计学意义;36份草果挥发油对白色念珠菌都表现出较敏感的特性,但不同产地、果型和果色来源样品的抑菌敏感性差异无统计学意义。36份草果挥发油中有31份挥发油含量高于《中华人民共和国药典》 2020年版规定的1.4%(mL·g^(–1))的要求,其中产自福贡县亚坪村(编号:FG-23)的草果挥发油含量达3.4%。结论:泸水市和福贡县产草果的味道更加浓郁辛香,并以球形果和棕红色果为佳,可应用于食品领域作为调味品,36份不同产地、不同果型和果色Objective:In this study,36 samples of Amomum tsao-ko Crevost et Lemaire were collected from 6 townships across 3 counties(cities),including Lushui City,Fugong County,and Gongshan County in Nujiang,Yunnan Province,to compare the differences in chemical constituents and biological activities of A.tsao-ko germplasm resources from different origins,fruit types,and colors,thereby screening for germplasm resources of A.tsao-ko with promising development and utilization potential.Methods:Volatile oil was extracted using steam distillation(SD).The volatile oil components were detected by gas chromatography-mass spectrometry(GC-MS).The antioxidant activity of the volatile oil from A.tsaoko was determined using the DPPH free radical scavenging ability,ABTS free radical scavenging ability and FRAP antioxidant ability.The sensitivity of the volatile oil to Candida albicans was evaluated by the paper disk diffusion method.The chemical constituents and biological activities of the different A.tsao-ko germplasm resources were comprehensively evaluated.Results:The content of volatile oil of A.tsao-ko varied significantly by origin,and the chemical components of volatile oil were also diverse.The volatile oil content of 31 samples exceeded the 1.4%(mL·g^(–1))requirement specified in the 2020 edition of the Chinese Pharmacopoeia.The volatile oil content of the fruit produced from Yaping Village,Fugong County(No.FG-23),reached 3.4%.A total of 81 volatile components were detected in the volatile oil,including 17 common components,and their relative content varied significantly across different samples.The content of volatile oil and the relative content of common components in Lushui fruits were significantly higher than those in Gongshan.The relative content of common components in brown-red fruits was significantly higher than that in red fruits,and spherical fruits had a significantly higher relative content of common components than the other three fruit types.All 36 samples had certain antioxidant activity.However,there were

关 键 词：草果 挥发油 成分分析 抗氧化活性 抑菌敏感性 

分 类 号：R284[医药卫生—中药学]