Stud ies on Chem ica l Con stituen ts and M orpholog ica l Characters of the Fruits of Seven Labia tae Plan ts

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1 2003, 21 (3): J ourna l of W uhan B otan ica l Resea rch 7 1, 2, 1 1, Ξ (1., ; 2., ) : ; ; ; ; ; : Q 946; Q : A : X (2003) Stud ies on Chem ica l Con stituen ts and M orpholog ica l Characters of the Fruits of Seven Labia tae Plan ts L IN W en2q un 1, 2, ZEN G B i2rong 1, CH EN Zhong 1Ξ (1. D ep artm ent of Chem istry, X iam en U niversity, X iam en , Ch ina; 2. B ioeng ineering Colleg e, F uj ian T eachers U niversity, Fuzhou , Ch ina) Abstract: T he chem ical con stituen ts and m o rpho logical characters of the fru its of seven L ab iatae p lan ts have been studied. T he resu lts show ed that the con ten ts of fatty o ils in the fru its are abun2 dan ṫ T he m ain con stituen ts of un satu rated fatty acids are Α2lino len ic acid, lino lic acid, o leic acid, and arach idon ic acid. T he m ain con stituen ts of satu rated fatty acids are palm itic acid and stearic acid. A lthough differen t k inds of fru it o ils have differen t con ten t of a specific un satu rated fatty acid, the con ten t of to tal un satu rated fatty acids is m o re than 90% of fru it o ilṡ T he fru its also con tain eigh teen k inds of am ino acids and som e m ineral elem en tṡ D ue to h igh nu tritional in2 gredien ts, there is po ten tial p ro spect to exp lo re and u tilize them. T heir m o rpho logical characters w ere also discu ssed. Key words: L ab iatae fru it; N u tritional ingredien t; Fatty acid; Am ino acid; M ineral elem en t; M o rpho logical character 7,, 1,, 1. 1 [ 1 4, ] [ L eonu rus a rtem isia, (L ou ṙ ) S. Y. H u ] (A ) [L eonu rus [ 3 ] a rtem isia (L ou ṙ ) S. Y. H u vaṙ a lbif lorus (M igo),,, S. Y. H u ] (B ) [ P erilla f ru tescens (L. )B ritṫ ] [ 1, ] (C) [P erilla f ru tescens (L. ) B ritṫ var. acu2 ta ] (D ) (M osla d ian thera M ax im. ) (E) [ 1 ] 7 (M osla p unctu la ta J. F. ) (F ),, (C linop od ium g racile) (G) Ξ : , : : ( ) ; (20002J2P240) ; : (1971- ),,,,, 20 (E2m ail: chenz@ jingxian. xm u. edu. cn)

2 3 : kpa, 55 kpa, 65 kpa, 220, 280, 280 ; Α2 Sigm a 50 ml gm in, 110 ΛL 1. 2 ( ) [ 5, 6 (1) : GC217A ( ), ] F ID : DB 2W as mm 30 m (2) : , M PS25000 M PS25000 [ 6 (3) : UV 22201, ] : PLA 2CPEC I( L eem an ) : : % ml,,, PEC2A A, S2570 [ ] 4,, 0. 4 g 2. 1 BF 32CH 3OH : N 2,, h, 310 g, 8 h, 1 7 T able 1 Comparison of the mo rpho logical characters of seven k inds of fruit (mm ) F ruit type Shape of fruit Size of fruit Co lo r A B C D E F G (kg) W eigh t of fruit - - ter L ong2tri2rhom bu s B row n o r ter ter L ong2tri2rhom bu s L igh t brow n o r ter yellow 2brow n L ong diam e2 Sub sphero idal, ter ovate2sphero idal, L igh t grey o r o r ovate ter ligh t brow n L ong diam e2 Sub sphero idal, ter ovate2sphero idal, L igh t brow n o r o r ovate ter brow n o r red2brow n D iam eter Sphero idal o r ovate2sphero idal Yellow 2brow n o r Sphero idal, D iam eter ovate2sphero idal Yellow 2brow n B row n o r o r ovate ter ovate2sphero idal Yellow 2brow n o r o r ovate ter ligh t brow n O rnam entation of fruit surface,, Irregu larly striate o rnam en tation, striate shape irregu lar, the size of lum inate differen t,, Irregu larly striate o rnam en tation, striate shape irregu lar, the size of lum inate differen t relatively sligh tly,, T h ick ly reticulate o rnam entation: the shape of striate pusute rhom bic, the m iddle of lum inae sligh tly convex,, T h ick ly reticulate o rnam entation: the shape of striate pusute rhom bic, the m iddle of lum inae sligh tly convex, the m iddle of lum inae sligh tly con2 cave, the m iddle of lum inae sligh tly convex

3 [ 7, 8, 7,, ], % 36186% 26188% 26198% 20126% 22131% 23125% 3, 5, 2 C > D > 2, 7 B > E> A > F> G :, : A > B > G> E > F > D > C, C> D > E> A > B > F> G 7 90% : Α % 24105%, (LA ) (LNA ) % 35196% 32194% 37124% 43119%,, 2 7 T able 2 T he compo sition of fatty acids of seven k inds of fruit o il (% ) Fatty acid A B C D E F G Palm itic acid Stearic acid O leic acid L ino leic acid L ino lenic acid A rach idonic acid U nsaturated fatty acid T able 3 T he compo sition and contents of am ino acids in seven k inds of fruit (m g g) Am ino acid A B C D E F G A sp T h r Ser Glu A la Gly Cys V al M et Ile L eu T yr Phe L ys H is A rg T rp P ro E ssential am ino acids To tal (E ssential am ino acids)

4 3 : Fe M n Cu Zn M o 7 4,, 4, [ 7 ],, A s H g C r 7 K,N a, 7, K N a,, 4 T able 4 T he content of m ineral elem ents in fruit (Λg g) M ineral elem ent A B C D E F G K Ca M g N a Fe Zn M n Cu A s H g N i Sr Si C r [ 9, 10 ] (2) Fe (1),, ; Zn Cu 7, ;M n : Α2 [ 8 ], Ca,, 90%, Α2,,,, (3),

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