不同生长期怀山药化学成分分析
|
摘要
研究不同生长期怀山药化学成分积累规律,为怀山药科学食用、合理采收、规范化种植提供理论依据。怀山药的主流品种是怀山药(品种)和铁棍山药,在不同生长时期采集这两个品种怀山药,测定其折干率和浸出物,应用苯酚-浓硫酸法测定山药多糖的含量,应用高效液相色谱法对山药化学成分尿囊素、腺苷、单糖和寡糖进行含量测定。结果表明:怀山药(品种)折干率9月至12月呈上升趋势,之后趋于平稳,到次年2月底有所下降;铁棍山药折干率9月至11月中旬呈上升趋势,之后趋于平稳。不同化学成分变化较大,整体来说怀山药化学成分含量呈上升趋势,12月份之前波动较大,之后趋于平稳。怀山药(品种)在12月中旬适合采收,结合产地因素,可过冬后采收,但是建议在次年3月前采收完毕,以免产量和有效成分含量降低;铁棍山药12月中旬适宜采收。
The accumulation of chemical constituents of Huai yam in different growth period were studied,which provided a theoretical basis for the scientific consumption,rational harvesting and standardized cultivation of Huai yam. The main varieties of Huai yam were Huai yam(variety)and Tiegun yam. The two varieties of Huai yam were collected at different growth period. The drying rate and the extract of Huai yam were measured. The content of Huai yam polysaccharide was determined by phenol-concentrated sulfuric acid method. The content of allantoin,adenosine,monosaccharide and oligosaccharide in the chemical constituents of yam was determined by high performance liquid chromatography. The results showed that the drying rate of Huai yam(variety)showed an upward trend from,and then stabilized. And the drying rate decreased to the end of february of the following year. The drying rate of Tiegun yam showed an upward trend from september to midnovember. After that,it tent to be stable. The chemical composition of the Huai yam was on the rise,and the content of the chemical components was fluctuated before december,and then stabilized. Huai yam(variety)is suitable for harvesting in mid-december. Combined with the factors of origin,it can be harvested after winter,but it is recommended to harvest before March of the following year to avoid the decrease of yield and active ingredient content. The Tiegun yam is suitable for harvesting in mid-december that year.
The accumulation of chemical constituents of Huai yam in different growth period were studied,which provided a theoretical basis for the scientific consumption,rational harvesting and standardized cultivation of Huai yam. The main varieties of Huai yam were Huai yam(variety)and Tiegun yam. The two varieties of Huai yam were collected at different growth period. The drying rate and the extract of Huai yam were measured. The content of Huai yam polysaccharide was determined by phenol-concentrated sulfuric acid method. The content of allantoin,adenosine,monosaccharide and oligosaccharide in the chemical constituents of yam was determined by high performance liquid chromatography. The results showed that the drying rate of Huai yam(variety)showed an upward trend from,and then stabilized. And the drying rate decreased to the end of february of the following year. The drying rate of Tiegun yam showed an upward trend from september to midnovember. After that,it tent to be stable. The chemical composition of the Huai yam was on the rise,and the content of the chemical components was fluctuated before december,and then stabilized. Huai yam(variety)is suitable for harvesting in mid-december. Combined with the factors of origin,it can be harvested after winter,but it is recommended to harvest before March of the following year to avoid the decrease of yield and active ingredient content. The Tiegun yam is suitable for harvesting in mid-december that year.
引文
[1]国家药典委员会.中华人民共和国药典:一部[S].北京:中国医药科技出版社,2015:28-29
[2]袁书林.山药的化学成分和生物活性作用研究进展[J].食品研究与开发,2008,29(3):176-179
[3]关倩倩,张文龙,杜方岭,等.山药多糖生物活性及作用机理研究进展[J].中国食物与营养,2018,24(3):11-14
[4]景娴,江海,杜欢欢,等.我国山药研究进展[J].安徽农业科学,2016,44(15):114-117
[5]周晓薇,王静,段浩,等.铁棍山药蛋白质的分离纯化及体外抗氧化活性[J].食品科学,2011,32(9):31-35
[6]张丽梅,程永强,宋曙辉.紫山药多糖对D-半乳糖衰老模型大鼠肝脑的影响[J].食品科学,2016,32(16):1-8
[7]邵礼梅,许世伟.山药化学成分及现代药理研究进展[J].中医药学报,2017,45(2):125-127
[8]孙洋,梅伦方.山药药理作用研究进展[J].亚太传统医药, 2013,9(3):50-51
[9]马蕊,杨珂,杨惠辛,等.ICP-MS法测定山药、山药皮和零余子中19种无机元素含量[J].食品研究与开发,2017,38(24):141-146
[10]康廷国.中药鉴定学[M].北京:中国中医药出版社,2012
[11]王露露.山药商品规格等级及其质量特征研究[D].郑州:河南中医药大学,2017
[12]陈随清.山药生产加工适宜技术[M].北京:中国医药科技出版社,2018
[13]盛家峰.不同煎药方法对水溶性浸出物浸出率及药效的影响[J].临床医学,2017,37(8):119-120
[14]丁玲.山药多糖的研究[D].沈阳:辽宁中医药大学,2009
[15]樊靓,汤尚文,余海忠,等.山药中尿囊素研究进展[J].现代农业科技,2015(3):308-317
[2]袁书林.山药的化学成分和生物活性作用研究进展[J].食品研究与开发,2008,29(3):176-179
[3]关倩倩,张文龙,杜方岭,等.山药多糖生物活性及作用机理研究进展[J].中国食物与营养,2018,24(3):11-14
[4]景娴,江海,杜欢欢,等.我国山药研究进展[J].安徽农业科学,2016,44(15):114-117
[5]周晓薇,王静,段浩,等.铁棍山药蛋白质的分离纯化及体外抗氧化活性[J].食品科学,2011,32(9):31-35
[6]张丽梅,程永强,宋曙辉.紫山药多糖对D-半乳糖衰老模型大鼠肝脑的影响[J].食品科学,2016,32(16):1-8
[7]邵礼梅,许世伟.山药化学成分及现代药理研究进展[J].中医药学报,2017,45(2):125-127
[8]孙洋,梅伦方.山药药理作用研究进展[J].亚太传统医药, 2013,9(3):50-51
[9]马蕊,杨珂,杨惠辛,等.ICP-MS法测定山药、山药皮和零余子中19种无机元素含量[J].食品研究与开发,2017,38(24):141-146
[10]康廷国.中药鉴定学[M].北京:中国中医药出版社,2012
[11]王露露.山药商品规格等级及其质量特征研究[D].郑州:河南中医药大学,2017
[12]陈随清.山药生产加工适宜技术[M].北京:中国医药科技出版社,2018
[13]盛家峰.不同煎药方法对水溶性浸出物浸出率及药效的影响[J].临床医学,2017,37(8):119-120
[14]丁玲.山药多糖的研究[D].沈阳:辽宁中医药大学,2009
[15]樊靓,汤尚文,余海忠,等.山药中尿囊素研究进展[J].现代农业科技,2015(3):308-317