Literature DB >> 35112481

Quality Evaluation of Wild Germplasm of Chinese Prickly Ash (Zanthoxylum bungeanum Maxim) from Qinling Mountains at Different Elevations Based on HPLC-Fingerprint.

Tao Zheng1, Ke-Xing Su1, Xi-Yan Chen2, Ding-Ling Zhang1, Shu-Ming Liu1.   

Abstract

Wild Chinese prickly ash resources provide a valuable genetic resource for Zanthoxylum bungeanum Maxim improvement and breeding. The Qinling Mountains was an abundant source for wild Chinese prickly ash. In this study, the phenolic and flavonoid compounds of wild germplasm resources from different altitudes and six cultivated varieties were analyzed by high performance liquid chromatography (HPLC). The chromatograms of them were essentially consistent, although their chemical composition contents were greatly different. The thirty samples were divided into three categories through the hierarchical clustering analysis. Catechin, hyperoside and quercitrin were considered to be key compounds for the quality evaluation, and by contrast, the wild samples with an altitude of 2300±50 m (Group IV) had the highest content of key compounds, and presented stronger antioxidant activity and antibacterial ability, indicating that these wild samples could be identified as the excellent breeding resources. This is the first time to evaluate the quality of wild Chinese prickly ash at different altitudes in Qinling Mountains. These excellent wild germplasm resources provided substantial potential accessions for use directly in Chinese prickly ash breeding programs.
© 2022 Wiley-VHCA AG, Zurich, Switzerland.

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Keywords:  HPLC fingerprint; Qinling mountains; Wild Chinese prickly ashes (Zanthoxylum bungeanum Maxim); flavonoids

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Year:  2022        PMID: 35112481     DOI: 10.1002/cbdv.202100965

Source DB:  PubMed          Journal:  Chem Biodivers        ISSN: 1612-1872            Impact factor:   2.408


  1 in total

1.  Evaluating the Impacts of Climate Factors and Flavonoids Content on Chinese Prickly Ash Peel Color Based on HPLC-MS and Structural Equation Model.

Authors:  Tao Zheng; Ding-Ling Zhang; Bing-Yin Sun; Shu-Ming Liu
Journal:  Foods       Date:  2022-08-22
  1 in total

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