Content determination of phenolic acids in fresh Salvia miltiorrhiza and effect of polyphenol oxidase on content.
10.19540/j.cnki.cjcmm.20201210.301
- Author:
Xu CHEN
1
;
Tao ZHOU
2
;
Zhi-Fang HUANG
3
;
Yan CHEN
3
;
Yu-Hong LIU
3
;
Yun-Hua LIU
3
;
Jin-Hai YI
1
Author Information
1. Sichuan Provincial Key Laboratory of Quality and Innovation Research of Chinese Materia,Sichuan Academy of Chinese Medicine Sciences Chengdu 610041,China School of Pharmacy of Chengdu University of Traditional Chinese Medicine Chengdu 611130,China.
2. Sichuan Provincial Key Laboratory of Quality and Innovation Research of Chinese Materia,Sichuan Academy of Chinese Medicine Sciences Chengdu 610041,China Department of Pharmacy,Children's Hospital Affiliated to Chongqing Medical University Chongqing 400014,China.
3. Sichuan Provincial Key Laboratory of Quality and Innovation Research of Chinese Materia,Sichuan Academy of Chinese Medicine Sciences Chengdu 610041,China.
- Publication Type:Journal Article
- Keywords:
UPLC;
content determination;
enzymatic characteristics;
fresh Salvia miltiorrhiza;
phenolic acid;
polyphenol oxidase
- MeSH:
Catechol Oxidase;
Desiccation;
Hydroxybenzoates;
Plant Roots;
Salvia miltiorrhiza
- From:
China Journal of Chinese Materia Medica
2021;46(5):1148-1154
- CountryChina
- Language:Chinese
-
Abstract:
There is no consensus on the content, accumulation, transformation and content determination methods of phenolic acids in fresh Salvia miltiorrhiza. In order to find out the true content of phenolic acids in fresh S. miltiorrhiza, a variety of treatment me-thods were used in this study to prepare sample solution. The content changes of phenolic acids in S. miltiorrhiza samples with different dehydration rates were investigated during drying and shade drying processes. Polyphenol oxidase(PPO) of S. miltiorrhiza was extracted and purified by ammonium sulfate precipitation and dialysis to investigate the enzymatic properties. The content of rosmarinic acid, lithosperic acid and S. nolic acid B in S. miltiorrhiza was determined by UPLC. The results showed that the content of phenolic acids in fresh S. miltiorrhiza was highest when it was homogenized with 1 mol·L~(-1) HCl solution or 1 mol·L~(-1) HCl methanol solution. There was no significant difference in the content of phenolic acids in S. miltiorrhiza with different dehydration rates, indicating that there was no correlation between phenolic acid content and dehydration rate. The optimum pH of S. miltiorrhiza PPO was 7.6 and the optimum temperature was 40 ℃. With catechol as substrate, S. miltiorrhiza PPO had the enzymatic browning reaction which was in compliance with Michaelis equation, with Michaelis constant K_m of 0.12 mol·L~(-1) and V_(max) of 588.23 U·min~(-1). The inhibitory effect of citric acid, disodium ethylenediamine tetraacetate, ascorbic acid and sodium sulfite on S. miltiorrhiza PPO increased with the increase of inhibitor concentration, and sodium sulfite showed the strongest inhibitory effect. The present study proved that there were a large number of phenolic acids in fresh S. miltiorrhiza, which were the secondary metabolite of primitive accumulation during the growth of S. miltiorrhiza, rather than the induced product of postharvest drying and dehydration stress. This study has reference value and significance for the cultivation, harvest and processing of S. miltiorrhiza.
