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重庆垫江牡丹皮HPLC指纹图谱研究(Ⅰ)——不同因素的影响及牡丹皮最适宜种植条件选择 被引量:6

HPLC Fingerprint of Paeonia Suffruticosa Cultivated in Chongqing Dianjiang County(Ⅰ):Effects of Different Factors and the Optimization of Optimal Cultivation Condition
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摘要 目的:比较不同因素对重庆垫江牡丹皮的高效液相色谱指纹图谱的影响,探索垫江牡丹皮最适宜种植条件。方法:采集不同条件下种植的重庆垫江牡丹皮样品,高效液相色谱法绘制指纹图谱,对不同栽培品种、种植土壤、海拔高度、生长年限、采收月份进行相似度计算和色谱数据分析。结果:不同栽培品种、种植土壤、海拔高度、生长年限、采收月份等因素对重庆垫江牡丹皮质量均具有明显的影响;红花牡丹(太平红)和白花牡丹(凤丹白)2个栽培品种均适宜垫江县种植,但红花牡丹皮更具优势;垫江牡丹皮的最适宜种植土壤为矿子黄泥,最佳海拔为500-700m,最佳生长年限为5a,最佳采收季节为10~11月份。结论:所得数据可为垫江牡丹皮实施GAP提供科学依据。 OBJECTIVE:To evaluate the effects of different factors on the fingerprint of Paeonia suffruticosa cultivated in Chongqing Dianjiang county and explore its optimal cultivation conditions. METHODS: Paeonia suffruticosa samples cultivated in different conditions in Chongqing Dianjiang county were collected, with the fingerprints of the samples were drawn by HPLC.Compute the similarity between samples of different variety cultivated in different altitude with different growing years and harvesting season and analyze the chromatographic data. RESULTS: The fingerprints of Paeonia suffruticosa cultivated in Chongqing Dianjiang county were influenced by many factors such as the cultivated variety, altitude, growing years and harvesting season etc. Chongqing Dianjiang county has the optimal cultivation conditions for the two cultivated varieties including red- flos moutan(tai- ping- hong) and white- flos moutan(feng- dan- bai), especially for red- flos moutan cortex. The optimal cultivation conditions for cortex moutan were cultivated in mineral yellow soil at an altitude of 500-700 m with 5 growing years harvested between Oct. and Nov.. CONCLUSION: The data obtained serve as scientific basis for the enforcement of GAP (Good Agriculture Practice) for the Paeonia suffruticosa cultivated in Chongqing Dianjiang county.
出处 《中国药房》 CAS CSCD 北大核心 2009年第21期1667-1670,共4页 China Pharmacy
关键词 牡丹皮 指纹图谱 重庆垫江 影响因素 种植条件 Paeonia suffruticosa Fingerprint Chongqing Dianjang county Influencing factors Cultivation conditionsm
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