Dynamics Changes of Functional Ingredients from Cultivated Ampelopsis Grossedentata

Abstract:

Objective: To study the dynamics changes of the content of functional ingredients such as polysaccharide, total flavonoids, dihydromyricetin and myricetin from biennial cultivation of Ampelopsis grossedentata collected in different period. Method: The functional ingredients was rufluxing extracted by distilled water, the extraction temperature is 90 ℃. The contents of polysaccharide and total flavonoids are measured by UV spectrophotometer using phenol-sulfuric acid method (490 nm) and AlCl₃ method (318 nm) respectively. The contents of dihydromyricetin and myricetin are measured by HPLC, detected by Dikma ODS C₁₈ column (4.6 mm×250 mm, 5 μm) under 40 ℃, the mobile phase was methanol and acetonitrile (5:11) -0.1% phosphoric acid solution (80:20), the flow rate was 1 mL·min^-1, detection wavelengths was 292 nm and 370 nm. Result: The content of polysaccharide, total flavonoids, dihydromyricetin and myricetin of biennial cultivation of Ampelopsis grossedentata of different harvest period had significant differences. The highest content of polysaccharide was in August and September, respectively 2.44% and 2.42%;the highest content off total flavonoids, dihydromyricetin and myricetin were in April, respectively 8.74%, 4.69%, 0.18%. Conclusion: The determination method established of this experiment is feasible, reliable, and can make it clear when the best harvest time was of cultural Ampelopsis grossedentata.