2003, 21 (3): 276 280 J ourna l of W uhan B otan ica l Resea rch 7 1, 2, 1 1, Ξ (1., 361005; 2., 350007) : ; ; ; ; ; : Q 946; Q 949. 777. 6 : A : 10002470X (2003) 0320276205 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 361005, Ch ina; 2. B ioeng ineering Colleg e, F uj ian T eachers U niversity, Fuzhou 350007, 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) 2000 2001 Ξ : 2002209220, : 2003205201 : (20172042) ; (20002J2P240) ; : (1971- ),,,,, 20 (E2m ail: chenz@ jingxian. xm u. edu. cn)
3 : 7 277 8 10 75 kpa, 55 kpa, 65 kpa, 220, 280, 280 ; Α2 Sigm a 50 ml gm in, 110 ΛL 1. 2 ( ) [ 5, 6 (1) : GC217A ( ), 1. 3. 3 ] F ID : DB 2W as 835250 0125 mm 30 m (2) : 835250, M PS25000 M PS25000 [ 6 (3) : UV 22201, 1. 3. 4 ] : PLA 2CPEC I( L eem an ) : : 1. 3 1. 3. 1 20 % 20. 0 ml,,, PEC2A 2 2002300A, S2570 [ 4 2 1. 3. 2 ] 4,, 0. 4 g 2. 1 BF 32CH 3OH 7 1 1 : N 2,, 105 4 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 2. 45-3. 15 L ong2tri2rhom bu s B row n o r 0. 315-0. 317 ter 1. 23-1. 41 - - ter 2. 43-3. 16 L ong2tri2rhom bu s L igh t brow n o r 0. 316-0. 318 ter 1. 22-1. 42 yellow 2brow n L ong diam e2 Sub sphero idal, ter 2. 45-3. 25 ovate2sphero idal, L igh t grey o r 0. 336-0. 337 o r ovate ter 2. 03-2. 32 ligh t brow n L ong diam e2 Sub sphero idal, ter 2. 44-3. 27 ovate2sphero idal, L igh t brow n o r 0. 389-0. 413 o r ovate ter 2. 01-2. 31 brow n o r red2brow n D iam eter Sphero idal o r 0. 75-1. 15 ovate2sphero idal Yellow 2brow n o r 0. 105-0. 106 Sphero idal, D iam eter ovate2sphero idal 0. 98-1. 86 Yellow 2brow n 0. 201-0. 203 B row n o r o r ovate ter 0. 18-0. 23 ovate2sphero idal Yellow 2brow n o r 0. 032-0. 034 o r ovate ter 0. 10-0. 16 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
278 21 [ 7, 8, 7,, ], 2. 2 7 40126% 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% : Α2 28103% 24105%, (LA ) (LNA ) 2. 3 7 3 39170% 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 3. 67 3. 30 5. 59 3. 91 4. 99 5. 58 3. 96 Stearic acid 1. 57 1. 46 1. 65 1. 86 1. 18 1. 43 1. 31 O leic acid 20. 20 20. 28 11. 32 14. 28 11. 35 8. 41 4. 60 L ino leic acid 42. 62 42. 60 18. 41 13. 80 15. 12 18. 12 21. 81 L ino lenic acid 29. 53 30. 22 63. 03 64. 75 67. 36 65. 69 66. 93 A rach idonic acid 1. 38 1. 26 - - - - - U nsaturated fatty acid 94. 75 94. 36 92. 76 92. 83 93. 83 92. 22 93. 34 3 7 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 15. 56 14. 87 15. 82 16. 08 12. 73 7. 65 1. 68 T h r 3 4. 12 4. 56 6. 34 8. 02 5. 04 3. 03 0. 80 Ser 5. 15 4. 88 8. 88 11. 25 7. 16 4. 08 1. 12 Glu 15. 57 16. 24 32. 48 23. 50 28. 46 15. 67 2. 30 A la 10. 56 9. 92 9. 16 8. 90 9. 04 4. 83 0. 90 Gly 7. 71 6. 96 0. 80 1. 20 6. 95 4. 04 1. 26 Cys 7. 31 7. 19 2. 76 5. 76 1. 79 1. 03 0. 68 V al 3 1. 94 1. 87 7. 16 6. 87 5. 75 7. 16 2. 44 M et 3 2. 59 2. 48 0. 69 0. 71 0. 49 0. 69 0. 22 Ile 3 12. 88 11. 90 5. 46 6. 02 4. 10 5. 46 1. 13 L eu 3 3. 79 3. 95 12. 23 12. 56 9. 80 5. 97 1. 56 T yr 6. 21 6. 35 3. 34 3. 28 1. 50 1. 06 1. 42 Phe 3 1. 64 1. 38 8. 05 7. 78 6. 11 3. 89 1. 26 L ys 3 7. 16 7. 16 9. 62 10. 23 6. 87 4. 02 1. 29 H is 4. 09 4. 32 4. 43 4. 24 3. 41 2. 00 0. 30 A rg 8. 30 8. 35 17. 29 15. 80 15. 40 4. 60 1. 72 T rp 3 1. 01 1. 03 1. 20 1. 65 1. 26 1. 92 0. 22 P ro 9. 16 8. 83 5. 89 6. 02 4. 74 2. 81 0. 35 E ssential am ino acids 35. 17 34. 33 68. 39 53. 84 43. 02 30. 48 8. 92 To tal 125. 11 142. 74 172. 29 149. 87 130. 61 81. 85 20. 65 3 (E ssential am ino acids)
3 : 7 279 2. 4 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 5. 25 10 3 4. 88 10 3 4. 28 10 3 3. 46 10 3 4. 48 10 3 3. 66 10 3 3. 07 10 3 Ca 3. 26 10 3 5. 02 10 3 4. 47 10 3 4. 57 10 3 6. 01 10 3 2. 49 10 3 4. 09 10 3 M g 4. 76 10 3 4. 39 10 3 5. 25 10 3 548 10 3 5. 96 10 3 3. 55 10 3 3. 42 10 3 N a 2. 08 10 2 2. 13 10 2 2. 39 10 2 2. 38 10 2 3. 34 10 2 2. 87 10 2 2. 06 10 2 Fe 264 234 218 235 201 198 187 Zn 86 79 76 75 82 83 89 M n 65 65 57 53 49 47 32 Cu 28 23 29 26 21 19 - A s 0. 21 0. 19 0. 28 0. 18 0. 28 0. 26 0. 25 H g 0. 19 0. 18 0. 22 0. 23 - - 0. 21 N i 0. 62 0. 45 0. 39 0. 56 0. 49 0. 67 0. 70 Sr 2. 01 2. 29 1. 78 1. 56 1. 32-2. 20 Si 65 62 54 52 50 46 - C r 0. 65 0. 36 0. 29 0. 27-0. 36 0. 67 3 [ 9, 10 ] (2) Fe (1),, ; Zn Cu 7, ;M n : Α2 [ 8 ], Ca,, 90%, Α2,,,, (3),
280 21, [ 5 ],,. [J ]. ( ). 1998, 26 ( ): 214 217., [ 6 ]. [M ]. :, 1984. 22 25. : [ 1 ]. (4) [M ]. :, 1988. 556 559, 585 592. [ 2 ],. [J ]., 1994. 220 216., 2001, 13 (4): 40 44. [ 3 ],. [J ]., 1995, 12 (3): 228 232., 2001, 13 (3): 75 76. [ 10 ]. Α2 EPA DHA [J ]. [ 4 ],. [J ]. ( ), 2001, 17 (2): 84 87. [ 7 ]. [M ]. :, 1987. 570 578. [ 8 ],. [M ]. : [ 9 ],. Α2 [J ]., 1998, 19 (2): 110.