以淡竹和毛竹竹茎为原料,通过干馏法和水提法制备竹沥,并应用超高效液相色谱-二极管阵列-飞行时间质谱(ultra-high performance liquid chromatography-diode array detector-quadrupole time of flight-mass spectrometry, UPLC-DAD-QTOF-MS)鉴定及比较其化学成分差异。结果表明,毛竹和淡竹竹沥化学成分非常相似,且制备方法不影响竹沥成分。对香豆酸是2种竹沥主要的酚酸成分,但淡竹中含量高于毛竹;而毛竹沥中木质素糖苷lyoniresinol-glucopyranoside含量高于淡竹。毛竹沥中还含有对香豆酰奎宁酸、咖啡酰奎宁酸、阿魏酰奎宁酸和二咖啡酰奎宁酸等多个绿原酸类化合物,含量及种类比淡竹沥丰富。此外,2种竹沥都含有苹果酸、柠檬酸等有机酸及一些酚酸糖苷和黄酮苷等15个共有成分。比较了干馏法和水提法制备的毛竹和淡竹竹沥得率、总黄酮、总多酚、总游离氨基酸及对香豆酸含量差异。结果表明水提法获得的竹沥得率远高于干馏法,并且对香豆酸、总黄酮、总多酚和总游离氨基酸含量也更高。
Bamboo juice of Phyllostachys glauca McClure (P. glauca) and Phyllostachys heterocycla cv. Pubescens (P. heterocycla) were prepared by dry distillation and water extraction method. Their chemical components were identified by UPLC-DAD-QTOF-MS. The results showed that there was little difference in composition between the two bamboo juice and preparation methods didn’t affect the composition. Furthermore, p-Coumaric acid was the main phenolic acid component found in both bamboo juice and it was higher in P. glauca than P. heterocycla . There are many chlorogenic acid compounds found in the bamboo juice, such as p-coumaroylquinic acid, caffeoylquinic acid, feruloylquinic acid and dicaffeoylquinic acid, and the kinds and concentration in P. heterocycla are richer than that of P. glauca. In addition, 15 constituents, including organic acids such as malic acid, citric acid, some phenolic acid glycosides and flavonoid glycosides were identified in both species. Moreover, the dry distillation and water extraction methods were compared in terms of baoboo juice yield, total flavonoids, total polyphenols, total free amino acids and p-coumaric acid content. The results showed that the yield of water extraction was much higher than that of dry distillation, and the content of p-coumaric acid, total flavonoids, total polyphenols and total free amino acids was also higher than that of dry distillation.
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