Full
Outline
To explore the volatile oil components and quality differences in color and parts of Tangzhizi（Gardeniae Fructus）. This research provided a reference for evaluating the quality and utilizing of Tangzhizi（Gardeniae Fructus）.
GC-MS combined with retention index（RI）was used to analyze volatile oil components of Tangzhizi（Gardeniae Fructus）. HPLC method detected the contents of Crocetin-Ⅰ, Crocetin-Ⅱ, Crocetin-Ⅳ, Crocetin, Crocetin-Ⅲ（at 440 nm）, Geniposidic Acid, Gardenoside, Genipin-1-b-D-gentiobioside and Geniposide（at 240 nm）. Agilent Extend-C18 column was used as the chromatographic column, with acetonitrile -0.1% formic acid aqueous solution as the mobile phase for gradient elution. Electronic eye technology quantified pericarp and kernel of Tangzhizi（Gardeniae Fructus）based on chromaticity value（L*, a*, b*）. Cluster analysis, Pearson correlation analysis and regression equations were used to analyze the relationship between active ingredients and appearance color of pericarp and kernel of Tangzhizi（Gardeniae Fructus）. OPLS-DA method was used to compare quality differences between peel and kernel to identify quality markers.
A total of 78 chemical constituents were identified in the volatile oil of Gardenia jasminoides, with aldehydes comprising the largest proportion, followed by lipids, and phenols in the lowest amount. The total content of9 chemical constituents in the pericarp and kernel varied significantly, with mass fractions of 10.781% and 20.276% respectively. The total sum of the 9 chemical compositions in the kernel was approximately double that of the pericarp, and the gardenia glycoside content in the kernel was about 9 times higher than that in the pericarp. The correlation and regression analysis results indicated that in the pericarp, in addition to Geniposidic Acid, eight other chemical constituents were positively correlated with a* and negatively correlated with b*. Among these, saffron Crocetin-Ⅰ, Crocetin, Gardenoside, Genipin-1-b-D-gentiobioside and Geniposide were positively correlated with L*. However, the kernel of nine chemical constituents showed a non-significant correlation with L*. Additionally, a* was positively correlated with a* and negatively correlated with b*, showing a significant regression relationship. OPLS-DA categorized the pericarp and kernel and identified L*, Geniposide, Gardenoside, Genipin-1-b-D-gentiobioside and Geniposidic Acid as the markers influencing herb quality.
To fully utilize Tangzhizi（Gardeniae Fructus）resources, the research is essential for quality evaluation and development, providing a scientific basis for Tangzhizi（Gardeniae Fructus）.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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