Comparative analysis of chemical compositions of fruits of Perilla frutescens var. arguta and P. frutescens var. frutescens by pre-column derivatization with GC-MS.
10.19540/j.cnki.cjcmm.20210803.201
- Author:
Jia-Bao CHEN
1
;
Qian WANG
1
;
Lin-Lin QI
2
;
Chun-Xiu WEN
2
;
Lei WANG
1
;
Yu-Guang ZHENG
3
Author Information
1. College of Pharmacy, Hebei University of Chinese Medicine Shijiazhuang 050200, China Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province Shijiazhuang 050200, China.
2. Institute of Cash Crops, Hebei Academy of Agriculture and Forestry Sciences Shijiazhuang 050051, China.
3. Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province Shijiazhuang 050200, China Hebei Chemical and Pharmaceutical College Shijiazhuang 050026, China.
- Publication Type:Journal Article
- Keywords:
fruits of Perilla frutescens var.arguta;
fruits of Perilla frutescens var.frutescens;
gas chromatography-mass spectrometry(GC-MS);
pre-column derivatization
- MeSH:
Fatty Acids;
Fruit;
Gas Chromatography-Mass Spectrometry;
Perilla frutescens;
Plant Extracts
- From:
China Journal of Chinese Materia Medica
2021;46(23):6185-6195
- CountryChina
- Language:Chinese
-
Abstract:
The present study compared the appearance and chemical composition of fruits of Perilla frutescens var. arguta(PFA) and P. frutescens var. frutescens(PFF). VHX-6000 3 D depth of field synthesis technology was applied for the appearance observation. The metabolites were qualitatively and quantitatively analyzed by pre-column derivatization combined with gas chromatography-mass spectrometry(GC-MS). Finally, cluster analysis(CA), principal component analysis(PCA), and orthogonal partial least-squares discriminant analysis(OPLS-DA) were applied for exploring the differences in their chemical compositions. The results indicated that the size and color of PFA and PFF fruits were different. PFF fruits were significantly larger than PFA fruits. The surface color of PFA fruits was brown, while PFF fruits were in multiple colors, such as white, grayish-white, and brown. Amino acids, saccharides, organic acids, fatty acids, and phenolic acids were identified in PFA and PFF fruits. The results of CA, PCA, and OPLS-DA indicated significant differences in the content of components between PFA and PFF fruits. Three metabolites, including D-glucose, rosmarinic acid, and D-fructose, which were significantly higher in PFA fruits than in PFF fruits, were screened out as differential metabolites. Considering the regulation on the content of rosmarinic acid in Perillae Fructus in the Chinese Pharmacopoeia(2020 edition), the medicinal value of PFA fruits is higher than that of PFF. In conclusion, there are differences in appearance and chemical composition between PFA fruits and PFF fruits. These results are expected to provide fundamental data for specifying plant source and quality control of Perillae Fructus.
