Ma Xiaoqiang, Gang David R
Department of Plant Sciences and BIO5 Institute, 303 Forbes Building, The University of Arizona, Tucson, AZ 85721-0036, USA.
J Agric Food Chem. 2006 Dec 13;54(25):9573-83. doi: 10.1021/jf061658k.
Turmeric (Curcuma longa) was considered only a culinary spice in many parts of the world until the notable anti-inflammation curcuminoids were discovered from this herb. Because it is a sterile triploid and is propagated vegetatively by rhizome division, turmeric is susceptible to pathogens that accumulate and are transmitted from generation to generation, and amplification of particularly useful stocks is a slow process. An in vitro propagation method has been developed to alleviate these problems. Metabolic profiling, using GC-MS and LC-ESI-MS, was used to determine if chemical differences existed between greenhouse-grown and in vitro micropropagation derived plants. The major chemical constituent curcuminoids, a group of diarylheptanoid compounds, as well as major mono- and sesquiterpenoids were identified and quantified. Principal component analysis and hierarchical cluster analysis revealed chemical differences between lines (T3C turmeric vs Hawaiian red turmeric) and tissues (rhizome, root, leaf, and shoot). However, this analysis indicated that no significant differences existed between growth treatments (conventional greenhouse-grown vs in vitro propagation derived plants).
在世界许多地方，姜黄（Curcuma longa）一直仅被视为一种烹饪香料，直到从这种草本植物中发现了具有显著抗炎作用的姜黄素类化合物。由于姜黄是不育三倍体，通过根茎分割进行无性繁殖，它易受病原体影响，这些病原体不断积累并代代相传，而且扩繁特别有用的植株是一个缓慢的过程。已开发出一种离体繁殖方法来缓解这些问题。利用气相色谱 - 质谱联用（GC - MS）和液相色谱 - 电喷雾电离质谱（LC - ESI - MS）进行代谢谱分析，以确定温室种植的植株与离体微繁植株之间是否存在化学差异。鉴定并定量了主要化学成分姜黄素类化合物（一组二芳基庚烷类化合物）以及主要的单萜和倍半萜类化合物。主成分分析和层次聚类分析揭示了不同品系（T3C姜黄与夏威夷红姜黄）和组织（根茎、根、叶和茎）之间的化学差异。然而，该分析表明生长处理方式（传统温室种植的植株与离体繁殖的植株）之间不存在显著差异。
