Study on the Chemical Profile of Chrysanthemum (Chrysanthemum morifolium) and the Evaluation of the Similarities and Differences between Different Cultivars

Abstract Chrysanthemum originates in China and has been cultivated for tea and food utilizations over two thousand years. According to differences in origin and processing methods, Chrysanthemum morifolium Ramat. can be categorized into many cultivars. This study aims to investigate the chemical components in chrysanthemum and clarify similarities and differences between different chrysanthemum varieties. A total of 55 non‐volatile components and 66 volatile components in chrysanthemum were identified by ultra‐high performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry (UPLC‐Q‐TOF‐MS/MS) and gas chromatography‐mass spectrometry (GC/MS) methods, respectively. A rapid UPLC–MS/MS method was developed and validated for the simultaneous determination of 13 active components in 30 batches chrysanthemum samples of ten different cultivars. Multivariate statistical techniques were applied to analyze the samples. The result indicated that Boju, Huaiju and Chuju were more similar in terms of the ingredient content and Qiju, Jinsihuangju, Huangju, Hangju, Gongju, Fubaiju, Baiju have a high degree of similarity. Furthermore, isochlorogenic acid C, luteolin, apigenin‐7‐glucoside, chlorogenic acid, apigenin and cryptochlorogenic acid plays an important role in distinguishing different varieties of chrysanthemum. The established strategy explains the similarities and differences between different varieties of chrysanthemums to some extent, and provides certain reference value for the choice of chrysanthemums for eating or medicinal purposes in daily life.