No abstract available.
Fruit* ; Gardenia* ; Sputum* ; Yeasts*

Gardenia ; Iridoids ; Pigmentation ; Plant Extracts

OBJECTIVETo compare the contents of iridoid among the fruit, seed, and pericarp from Gardenia jasminoides.

METHODThe contents of geniposide and genipin gentiobioside were determined simultaneously by HPLC. A Kromasil C18 column at 35 degrees C was used with the acetonitrile-0.3% formic acid anhydrous (12: 88) as the mobile phases. The detection wavelength was set at 238 nm and the flow rate was 1.0 mL x min(-1).

RESULTThe obtained linearity of the two components was better over 0.999 4 and the average recoveries were 99.11%, 98.47%, respectively. The results exhibited the remarkable variation among the different parts of the fruit.

CONCLUSIONThe contents of the two constituents in seed were higher than in pericarp.

Fruit ; chemistry ; Gardenia ; chemistry ; Iridoids ; analysis ; Seeds ; chemistry

The chromatic values of the broken-fried and single-fried Gardeniae Fructus Praeparatus(GFP) were measured by the color analyzer to analyze the color variation rule, and the contents of 10 main components were determined by ultra-high performance liquid chromatography(UPLC). The multivariate statistical analysis, Pearson correlation analysis, and discriminant analysis were conducted to investigate the color and components of GFP samples. The experimental results revealed that L~*, a~*, b~*, and E~*ab decreased continuously during processing, and the color of samples gradually deepened. The trend and range of chromatic values during broken-frying and single-frying processes were basically identical. Gardenoside, crocin-Ⅰ(C-Ⅰ), and crocin-Ⅱ(C-Ⅱ) showed an obviously downward trend, while the contents of geniposidic acid and 5-hydroxymethylfurfural(5-HMF) increased significantly. Shanzhiside, deacetyl-asperulosidic acid methyl ester, and geniposide(G2) showed a downward trend. Scandoside methyl ester rose first and fell later. Genipin-1-O-gentiobioside(G1) went through a decrease-increase-decrease trend. The change trends of component contents during broken-frying and single-frying processes were generally consistent, but the change range was different. Among all the components, scandoside methyl ester and G1 showed obvious change. Because of different stir-frying time, the change rate of each component content in the process of broken-frying was higher than that in single-frying process. Additionally, geniposidic acid, gardenoside, scandoside methyl ester, C-Ⅰ, C-Ⅱ, and 5-HMF exhibited a higher correlation with apparent color. On the basis of above findings, the discriminant function of two frying processes was established, which could be applied to the discrimination of broken-fried and single-fried samples. This study analyzed the dynamic quality change rule of GFP during broken-frying and single-frying processes based on color-component correlation analysis, and found the two methods showed consistent change trend, yet with slight difference in the quality of samples. This study can provide data support for the processing of GFP.
Chromatography, High Pressure Liquid ; Drugs, Chinese Herbal ; Fruit ; Gardenia

The chromaticity space parameters of the samples during the processing of Gardeniae Fructus Praeparatus(Jiaozhizi in Chinese herbal name, JZZ) were measured by the visual analyzer to analyze the color variation rule during the processing of JZZ, and the content changes of total reducing sugar, total amino acid and 5-hydroxymethylfurfural(5-HMF) related to Maillard reaction were measured. Pearson correlation analysis and linear regression analysis of the data were carried out by SPSS 24.0 software. The experimental results showed that the objective coloration of the samples in the processing of JZZ was basically consistent with the traditional subjective color judgment; the contents of total reducing sugar and total amino acids showed a decreasing trend during the processing of JZZ, and the content of 5-HMF showed an increasing trend, which was in line with Maillard reaction law. Pearson correlation analysis results showed that there was a significant correlation between the chromaticity space parameters L~*(lightness value), a~*(red green value), b~*(yellow blue value), E~*ab(total color value) and the contents of total reducing sugar, total amino acid and 5-HMF(P<0.01), among which the values of L~*, a~*, b~*, E~*ab were positively correlated with the contents of total reducing sugar and total amino acid, and negatively correlated with the contents of 5-HMF. The results of linear regression analysis also showed that these two were highly correlated. In this study, by establishing the correspondence relationship between the color change of JZZ processing and Maillard reactants, wecan not only provide a basis for the objective digital expression of subjective color of JZZ, but also provide a reference for explaining the processing mechanism of JZZ from a new perspective.
Amino Acids ; Color ; Drugs, Chinese Herbal ; Fruit ; Gardenia ; Maillard Reaction

In order to realize rapid and non-destructive identification of the origin of Gardeniae Fructus, a technical method based on hyperspectral imaging technology was established in this study. Spectral information of Gardeniae Fructus samples from eight production origins was acquired from visible NIR(410-990 nm, VNIR) and short wavelength NIR(950-2 500 nm, SWIR) bands based on hyperspectral imaging techniques. The average spectral reflectance within the region of interest was extracted and calculated using the ENVI 5.3 software, resulting in 1 600 sample data. The visible short wavelength infrared band(fused bands) spectral data covering the range 410-2 500 nm were obtained after combining the spectral data of VNIR and SWIR. Data were de-noised by five common preprocessing methods, including multivariate scatter correction, Savitzky-Golay smoothing, standard normal variate, first derivative(FD), and second derivative from VNIR, SWIR, and fused bands(VNIR+SWIR). Partial least squares discriminant analysis, linear support vector classification(LinearSVC), and random forest were used to establish the model for origin identification of Gardeniae Fructus. The results indicated that the identification model of Gardeniae Fructus origin established after FD pretreatment of the spectral data in the fused bands could yield good results. According to the confusion matrix evaluation results, the model prediction set using LinearSVC reached 100% accuracy, so the optimum identification model of Gardeniae Fructus origin was determined as fusion bands-FD-LinearSVC. Therefore, the hyperspectral imaging technology can achieve rapid, nondestructive, and accurate identification of Gardeniae Fructus samples of different origins, which provides a technical reference for the differential detection of Gardeniae Fructus and other Chinese medicines.
Gardenia ; Hyperspectral Imaging ; Fruit ; Least-Squares Analysis ; Technology

OBJECTIVETo compare the contents of diterpenoid pigments in the different processed products of Gardenia jasminoides.

METHODThe separation of Crocin 1, Crocin 2, Crocin 3, Crocetin were determined simultaneously by HPLC on a kromasil C18 column at 35 degrees C with the m methanol-acetonitrile-0.3% formic acid anhydrous in gradient elution as the mobile phrase. The detection wavelength was set at 440 nm and the flow rate was 1.0 mL x min(-1).

RESULTThe obtained linearity of the four components was better over 0.9995 and the average recoveries were 97.77%, 100.05% , 98.40%, 101.02%, respectively.

CONCLUSIONThe method is simple, accurate with good reproducibility. The results showed that the remarkable variation regulations appear among the different processed products.

Carotenoids ; chemistry ; Chromatography, High Pressure Liquid ; Diterpenes ; chemistry ; Drugs, Chinese Herbal ; chemistry ; Gardenia ; chemistry ; Reproducibility of Results

OBJECTIVETo compare the contents of iridoid in the different processed products from Gardenia jasminoides.

METHODContents of geniposide and genipin gentiobioside in products were determined simultaneously by HPLC. A kromasil C18 column at 35 degrees C was used with the acetonitrile-0.3% formic acid anhydrous (12:88) as the mobile phrase. The detection wavelength was set at 238 nm and the flow rate was 1.0 mL x min(-1).

RESULTThe obtained linearity of the two components was good with that the relative coefficients (r) were over 0.9994 and the average recoveries were 101.8%, 99.1%, respectively.

CONCLUSIONThe method is simple, accurate with good reproducibility. The results showed contents of two components are difference in the different processed products.

Chromatography, High Pressure Liquid ; Drugs, Chinese Herbal ; chemistry ; Gardenia ; chemistry ; Iridoids ; chemistry

OBJECTIVETo compare the components and contents of volatile oil in Gardenia jasminoids, Zingiber officinale, G. jasminoids roasted with ginger juice and to provide scientific basis for intrinsic material of G. jasminoids roasted with ginger juice.

METHODThe volatile oil in the three herbal medicines was extracted by steam distillation, the components were analyzed by GC-MS and the contents of the components were calculated by area normalization method.

RESULTThe contents of volatile oil in G. jasminoids, Z. officinale, G. jasminoids roasted with ginger juice were 1.0, 2.0, 1.5 microL x g(-1), respectively. A total of 89 components were identified by GC-MS. Although 42, 75 and 77 peaks were separated, only 30, 58 and 67 components were identified accordingly, which accounted 94.1%, 90.52% and 94.38% of the whole volatile oil.

CONCLUSIONAfter being processed with ginger juice, the components and contents of volatile oil in G. jasminoids has been changed obviously.

Gardenia ; chemistry ; Gas Chromatography-Mass Spectrometry ; methods ; Ginger ; chemistry ; Oils, Volatile ; analysis

OBJECTIVETo study effects of different harvest times and processing methods on the quality of Gardeniae Fructus.

METHODThe content of asminoidin and the similarity of the fingerprint of Gardeniae Fructus were determined and applied for assessment of the quality.

RESULTGardeniae Fructus harvested in October with yellow-green appearance was the better time point for harvest. Drying in the sun and boiling in the water is the better processing method for Gardeniae Fructus.

CONCLUSIONDifferent harvest times and processing methods can affect the quality of Gardeniae Fructus.

Drugs, Chinese Herbal ; chemistry ; standards ; Fruit ; chemistry ; growth & development ; Gardenia ; chemistry ; growth & development ; Quality Control