RESUMO
To reveal the effects of harvesting stage on the functional constituents of four kinds of Hangbaiju and determine the best harvesting stage. Sixteen samples of Hualei, Taiju, Youju, Quanju were collected from Zhejiang Tongxiang. The content of total flavonoids were determined by UV spectrophotometry. Chlorogenic acid, lutelin-7-O-beta-D-glucoside and 3,5-O-discaffeoylquinc acid were analyzed by HPLC. The results showed that the effect of harvesting stage on the functional constituents of four kinds of Hangbaiju was significant. The contents of total flavonoids and chlorogenic acid reached maximum at the Hualei stage, and next was Taiju. The highest content of lutelin-7-O-beta-D-glucoside and 3,5-O-discaffeoylquinc acid was found in samples of Taiju. The yield of the four kinds of Hangbaiju increased obviously as the collection time deferred. Considering the functional constituents, yield and harvesting stage, the stage of Taiju is the best harvesting time.