ABSTRACT
Volatile oil components and the contents and types of amino acid in spica of Prunella vulgaris were analysed by GC-MS and amino acid analyzer. Esters, fatty acids, aromatic hydrocarbon, ketone and several alcohol compounds were identified by mass spectrum comparison. In these ingredients, beta-ionone smelled aroma of cedar, raspberry, nerolidol showed weak sweet soft orange blossom flavor, neroli tasted sweet and fresh, nerolidol tasted sweet with light aroma of wood, hexadecanal showed a weak aroma of flowers and wax, alpha-sinensal had rich and fresh sweet orange flavor. To some extent, these types of aromatic substances can affect the taste of herbal tea or decoction made of Spica Prunellae. Among amino acids detected, natural amino acids accounted for a larger proportion, and those natural amino acids showed bitterness, slight bitterness, sourness (freshness), sweetness, slight sweetness, sourness (slight freshness). The results indicated that bitter and slightly bitter amino acids have the greatest impacts on the sense of Spica Prunellae.
Subject(s)
Amino Acids , Gas Chromatography-Mass Spectrometry , Oils, Volatile , Prunella , Chemistry , TasteABSTRACT
Prunella vulgaris is a perennial herb whose dry spike is used for medicine in China. It is also a very important traditional medicine. Current study was conducted to the biomass components factors of P. vulgaris in the different ecological environments for the development and protection. The results showed that the contribution factor of the production in different environments was significant differences. In favorable environment, the length of leaf, numbers of leaves, height, reproductive branch number of individuals gave the greatest contribution. In transitional habitats, the diameter of stem and spike, the length of leaf contributed the most. While in the undergrowth and dry hillside, the length of root, the width of leaf, the length of spike were the main factors for biomass.