栀子(栀子)既是药用又是食用物质,广泛用于各种行业。市场上常见的药材有两种:止子和水之子。通常,织子带着小,圆形水果用于药用,而水之子,特点是大,细长的水果,用于染色。市场调查揭示了各种各样的智子类型,现代研究表明,水枝子含有丰富的化学成分和药理活性。在这项研究中,我们收集了25批的智子和水之子样品,根据外观将它们分类为倒卵形和圆形水果,七个长度等级(A-G)。采用超高效液相色谱-三重四极杆质谱(UHPLC-QQQ-MS/MS)法,同时对栀子果实中的13种主要化学成分进行了定量。此外,我们比较了果皮的重量百分比,肉,和具有不同性状的样品的种子部分,并量化了不同部位的13种化学成分。结果表明,除了几个水果大小范围重叠的例子,水之子通常比之子表现出更大和更长的尺寸。水枝子果皮的重量比例往往高于枝子果皮。定量结果突出了两个品种在化学成分含量上的显著差异,水枝子一般含有较高水平的环烯醚萜类化合物。PCA和OPLS-DA分析明显划分了水之子和之子,其中有三种环烯醚萜类,两种有机酸,一种类黄酮对它们的分类做出了重大贡献。聚类热图分析还表明,知子和水之子之间完全分离,不同来源的芝子样品之间有明显的区别。13种化学成分在不同部位的分布保持一致,环烯醚萜类和色素集中在种子和果肉中,果皮中富含两种有机酸和一种类黄酮。总之,本研究为知子的分类提供了有价值的见解,并为合理使用知子和知子的不同部位提供了指导。
Gardeniae Fructus (Zhizi) serves as both a medicinal and edible substance and finds widespread use in various industries. There are often two kinds of medicinal materials in the market: Zhizi and Shuizhizi. Typically, Zhizi with small, round fruit is used for medicinal purposes, while Shuizhizi, characterized by large, elongated fruit, is employed for dyeing. Market surveys have revealed a diverse range of Zhizi types, and modern research indicates that Shuizhizi contains rich chemical components and pharmacological activities. In this study, we collected 25 batches of Zhizi and Shuizhizi samples, categorizing them based on appearance into obovate and round fruits, with seven length grades (A-G). Using the ultra-high performance liquid chromatography coupled with triple quadrupole mass spectrometry (UHPLC-QQQ-MS/MS) method, we simultaneously quantified 13 main chemical components in fruits of Gardenia species. In addition, we compared the weight percentage of the pericarp, flesh, and seeds parts of samples with different traits, and quantified 13 chemical components in different parts. Results indicated that, aside from a few instances of overlapping fruit size ranges, Shuizhizi generally exhibits larger and longer dimensions than Zhizi. The weight proportion of the Shuizhizi pericarp is often higher than that of the Zhizi pericarp. Quantitative results highlighted significant differences in the chemical component content between Zhizi and Shuizhizi, with Shuizhizi generally containing higher levels of iridoids. The PCA and OPLS-DA analysis distinctly divided Shuizhizi and Zhizi, among which three iridoids, two organic acids, and one flavonoid made significant contributions to their classification. Cluster heatmap analysis also demonstrated complete separation between Zhizi and Shuizhizi, with clear distinctions among Zhizi samples from different origins. The distribution of the 13 chemical components in different Zhizi and Shuizhizi parts remained consistent, with iridoids and pigments concentrated in the seeds and flesh, and two organic acids and one flavonoid enriched in the pericarp. In summary, this study contributes valuable insights for classifying Zhizi and offers guidance on the rational use of Shuizhizi and the different parts of Zhizi.