品种、干燥和贮存方式对铁皮石斛花氨基酸含量的影响
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摘要
为研究铁皮石斛花内氨基酸组成及影响其含量的因素,试验对比了不同品种、干燥方式、采收期、贮存方法下铁皮石斛花内氨基酸的含量和组成差异,并参考WHO/FAO的标准模式谱和氨基酸比例系数法进行分析。结果表明,铁皮石斛花内含有17种氨基酸,包括7种人体必需氨基酸,氨基酸总量为5.24%～8.78%,门冬氨酸和谷氨酸含量相对较高;除蛋氨酸+胱氨酸外,其余必需氨基酸比例均高于或接近模式谱;铁皮石斛花氨基酸比例系数分在67.07～88.38之间,蛋氨酸+胱氨酸和缬氨酸分别为铁皮石斛花的第1和第2限制氨基酸。不同品种铁皮石斛花内氨基酸含量和比例有一定差异;冷冻干燥处理后的氨基酸总量和大部分氨基酸含量高于热风干燥;花苞状态采收其内氨基酸总量和必需、非必需、药效、鲜味氨基酸均要高于盛花时;经贮存后花内氨基酸含量有不同程度的减少,室温贮藏下降最为明显。
In order to determine the amino acids content and factors influenced the content of Dendrobium officinale flower, the paper analyzed the effects of different varieties, drying method, harvest time and storage method on the amino acids content and composition of D. officinale flower, and evaluated comprehensively the amino acids content by WHO/FAO and the method of ratio coefficient of amino acid.The results showed that the D. officinale flower samples contained 17 kinds of amino acids, including 7 kinds essential amino acids for human. Its total basic amino acids amount is 5.24%～8.78%. Aspartic acid and glutamic acid were significantly higher in the D. officinale flower. The others were higher than or close to requirments of the food standard issue by WHO/FAO beside methionine+cystine. Ratio coefficient of amino acid of D. officinale flower is between 67.07 and 88.38. Methionine+cystine were first limiting amino acid, and valine was second limiting amino acid. The contents and proportions of amino acids of different varieties of D. officinale flower were different. The total amount of amino acids and most amino acids in freeze-drying were higher than that in hot air drying. When flower buds were collected, the total amino acids, essential amino acids, non-essential amino acids, drug-effective amino acides and taste amino acids of flowers were higher than those at full bloom. After storage, the content of amino acids in flowers decreased to varying degrees. The content of amino acids in flowers decreased most significantly at room temperature.
In order to determine the amino acids content and factors influenced the content of Dendrobium officinale flower, the paper analyzed the effects of different varieties, drying method, harvest time and storage method on the amino acids content and composition of D. officinale flower, and evaluated comprehensively the amino acids content by WHO/FAO and the method of ratio coefficient of amino acid.The results showed that the D. officinale flower samples contained 17 kinds of amino acids, including 7 kinds essential amino acids for human. Its total basic amino acids amount is 5.24%～8.78%. Aspartic acid and glutamic acid were significantly higher in the D. officinale flower. The others were higher than or close to requirments of the food standard issue by WHO/FAO beside methionine+cystine. Ratio coefficient of amino acid of D. officinale flower is between 67.07 and 88.38. Methionine+cystine were first limiting amino acid, and valine was second limiting amino acid. The contents and proportions of amino acids of different varieties of D. officinale flower were different. The total amount of amino acids and most amino acids in freeze-drying were higher than that in hot air drying. When flower buds were collected, the total amino acids, essential amino acids, non-essential amino acids, drug-effective amino acides and taste amino acids of flowers were higher than those at full bloom. After storage, the content of amino acids in flowers decreased to varying degrees. The content of amino acids in flowers decreased most significantly at room temperature.
引文
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[10]肖小春,陈伟鸿,曹媛媛,等.铁皮石斛对异丙肾上腺素诱导心肌肥厚的保护作用[J].中国中药杂志,2018,43(4):800-804.
[11]吕素华,徐萌,张新凤,等.不同杂交家系铁皮石斛花多糖、浸出物及氨基酸质量分数分析[J].浙江农林大学学报,2016,33(5):749-755.
[12]吕素华,徐萌,张新凤,等.11个铁皮石斛杂交家系鲜花的挥发性成分分析[J].中国实验方剂学杂志,2016,22(6):52-57.
[13]龚庆芳,何金祥,黄宁珍,等.铁皮石斛花化学成分及抗氧化活性研究[J].食品科技,2014,39(12):106-110.
[14]黄秀红,王再花,李杰,等.不同花期石斛花主要营养成分分析与品质比较[J].热带作物学报,2017,38(1):45-52.
[15]曲继旭,贺雨馨,孙志蓉,等.四种石斛花氨基酸和挥发性成分比较[J].中国现代中药,2018,20(4):387-394.
[16]GB/T 5009.124-2003,食品中氨基酸的测定[S].
[17]联合国粮食与农业组织,世界卫生组织.能量与蛋白需求[R].世界卫生组织,1973:62-64.
[18]朱圣陶,吴坤.蛋白质营养价值评价--氨基酸比值系数法[J].营养学报,1988,10(2):187-190.
[19]杨芳,兰珊珊,严红梅,等.地涌金莲及其加工过程中氨基酸和矿质元素分析[J].现代食品科技,2012,28(11):1569-1571,1589.
[20]刘振鹏,郭英英,刘京晶,等.铁皮石斛品系与部位对氨基酸含量的影响[J].中国中药杂志,2015,40(8):1468-1472.
[2]Shen J,Ding X,Liu D,et al.Intersimple Sequence Repeats(ISSR)Molecular Fingerprinting Markers for Authenticating Populations of Dendrobium officinale KIMURA et MIGO[J].Biological&Pharmaceutical Bulletin,2006,29(3):420-422.
[3]Ding G,Zhang D,Feng Z,et al.SNP,ARMS and SSHAuthentication of Medicinal Dendrobium officinale KIMURA et MIGO and Application for Identification of Fengdou Drugs[J].Biological&Pharmaceutical Bulletin,2008,31(4):553-557.
[4]Xu H,Ying Y,Wang Z,et al.Identification of Dendrobium Species by Dot Blot Hybridization Assay[J].Biological&Pharmaceutical Bulletin,2010,33(4):665-668.
[5]Xu H J,Hou B W,Zhang J G,et al.Detecting adulteration of Dendrobium officinale by real-time PCR coupled with ARMS[J].International Journal of Food Science and Technology,2012,47(8):1695-1700.
[6]关杰敏.铁皮石斛良种繁育与种植关键技术研究[D].广州:广州中医药大学,2014.
[7]何超红,魏丕伟,胡告,等.铁皮石斛复合饮料的研制[J].保鲜与加工,2018,18(1):52-58.
[8]纪照红,芮鸿飞,黎天天,等.新疆不同种植年限铁皮石斛营养成分分析与评价[J].食品研究与开发,2018,39(11):152-156.
[9]曲继旭,贺雨馨,陈龙,等.3种石斛氨基酸组成及营养评价[J].辽宁中医药大学学报,2018,20(2):60-62.
[10]肖小春,陈伟鸿,曹媛媛,等.铁皮石斛对异丙肾上腺素诱导心肌肥厚的保护作用[J].中国中药杂志,2018,43(4):800-804.
[11]吕素华,徐萌,张新凤,等.不同杂交家系铁皮石斛花多糖、浸出物及氨基酸质量分数分析[J].浙江农林大学学报,2016,33(5):749-755.
[12]吕素华,徐萌,张新凤,等.11个铁皮石斛杂交家系鲜花的挥发性成分分析[J].中国实验方剂学杂志,2016,22(6):52-57.
[13]龚庆芳,何金祥,黄宁珍,等.铁皮石斛花化学成分及抗氧化活性研究[J].食品科技,2014,39(12):106-110.
[14]黄秀红,王再花,李杰,等.不同花期石斛花主要营养成分分析与品质比较[J].热带作物学报,2017,38(1):45-52.
[15]曲继旭,贺雨馨,孙志蓉,等.四种石斛花氨基酸和挥发性成分比较[J].中国现代中药,2018,20(4):387-394.
[16]GB/T 5009.124-2003,食品中氨基酸的测定[S].
[17]联合国粮食与农业组织,世界卫生组织.能量与蛋白需求[R].世界卫生组织,1973:62-64.
[18]朱圣陶,吴坤.蛋白质营养价值评价--氨基酸比值系数法[J].营养学报,1988,10(2):187-190.
[19]杨芳,兰珊珊,严红梅,等.地涌金莲及其加工过程中氨基酸和矿质元素分析[J].现代食品科技,2012,28(11):1569-1571,1589.
[20]刘振鹏,郭英英,刘京晶,等.铁皮石斛品系与部位对氨基酸含量的影响[J].中国中药杂志,2015,40(8):1468-1472.