目的 研究葫芦素C在黄瓜植株不同部位中的代谢分布；探讨不同的前处理方式对黄瓜叶中葫芦素C的影响。方法 建立葫芦素C的HPLC-DAD检测方法并测定黄瓜植株不同部位中葫芦素C的量；同时将鲜嫩黄瓜叶分别进行100℃烘干、室温阴干2种不同的处理方式，检测葫芦素C量的变化；利用HPLC-Q-TOF-MS分析100℃烘干、室温阴干2种条件下鲜嫩黄瓜叶中葫芦素C的转化。结果 鲜嫩黄瓜叶中葫芦素C的量最高，但随着叶变枯萎，葫芦素C的量降低；黄瓜藤中葫芦素C的量自上而下逐渐降低；黄瓜根、叶柄、雌花以及黄瓜中均未检测到葫芦素C；无论是100℃烘干还是室温阴干鲜嫩黄瓜叶，其葫芦素C的量均明显下降；在阴干的过程中，葫芦素C下降的原因可能是其转化成葫芦素苷，初步鉴定为3-葡萄糖基-葫芦素C。结论 葫芦素C在黄瓜植株中不能稳定存在，鲜嫩黄瓜叶是黄瓜植株获取葫芦素C最理想的部位。

Objective To study the metabolic distribution of cucurbitacin C in different parts of cucumber plant and investigate the change of cucurbitacin C in the leaves of Cucumber sativus. with different treatments. Methods The content of cucurbitacin C in each part of the whole plant, as well as in the fresh leaves treated by drying at 100℃ and room temperature, was determined by an HPLC-DAD method established for the quantification of cucurbitacin C. And the transformation of cucurbitacin C was investigated by an HPLC-Q-TOF-MS method Results The content of cucurbitacin C in the fresh leaves was found at the highest level, but decreased along with the leaves turned old. It also reduced gradually from the top to the base of the stems. Cucurbitacin C was not detected in the roots, leafstalks, female flowers, and fruits. The content level decreased significantly with drying at either 100℃ or room temperature. The possible reason was that cucurbitacin C transformed to cucurbitacin glycoside, tentatively identified as 3-glu-cucurbitacin C, when the fresh leaves drying in room temperature. Conclusion Cucurbitacin C is an unsteadiness substance in C. sativus. Fresh leaves are an ideal resource of obtaining this compound.

国家科技支撑计划（2012BAI29B04，SQ 2010BAJY1411）