白条党参芦头、主根、参尾功能因子分析

doi:10.7506/spkx1002-6630-20210908-098

食品科学 ›› 2022, Vol. 43 ›› Issue (14): 242-248.doi: 10.7506/spkx1002-6630-20210908-098

• 成分分析 • 上一篇

白条党参芦头、主根、参尾功能因子分析

宋平平，崔方，张亚杰，李文，高颖瑞，胡芳弟

（兰州大学药学院，功能有机分子化学国家重点实验室，陇药协同创新中心，甘肃兰州 730000）

发布日期:2022-07-28
基金资助:
甘肃省重大项目（21ZD4FA013）；国家自然科学基金面上项目（81972018）； “十三五”国家重点研发计划重点专项（2018YFC1706300；2018YFC17063003）；中央高校基本科研业务费专项（lzujbky-2021-kb40）；甘肃省技术创新引导计划-民生专项（20CX4FK014）；兰州市人才创新创业项目（2017-RC115；2020-RC-41）

Analysis of the Functional Components of the Root Head, Taproot and Tail Root of Codonopsis pilosula

SONG Pingping, CUI Fang, ZHANG Yajie, LI Wen, GAO Yingrui, HU Fangdi

(State Key Laboratory of Applied Organic Chemistry, Collaborative Innovation Center for Northwestern Chinese Medicine, School of Pharmacy, Lanzhou University, Lanzhou 730000, China)

Published:2022-07-28

摘要/Abstract

摘要： 目的：通过比较白条党参芦头、主根及参尾部分的功能因子差异为各部分的药用及食用价值提供依据。方法：采用高效液相色谱法测定白条党参各部分醇提物的指纹图谱及党参炔苷含量；采用苯酚-硫酸显色法测定白条党参各部分的糖含量；采用氨基酸分析仪测定白条党参各部分的氨基酸成分。结果：白条党参芦头、主根、参尾指纹图谱的相似度均大于0.90，共匹配出24 个共有峰，说明白条党参各部分醇提取物特征成分较为相似；水浸出物质量分数均值分别为46.05%、70.26%、73.01%；醇浸出物质量分数均值分别为48.64%、72.71%、76.71%；党参炔苷质量分数均值分别为0.12%、0.06%、0.06%；总糖质量分数均值分别为25.71%、36.39%、39.06%；多糖质量分数均值分别为11.83%、15.74%、16.55%；低聚糖质量分数均值分别为7.85%、13.39%、14.59%；总氨基酸质量分数均值分别为8.456 7、4.285 5、4.353 9 mg/g；脂溶性物质质量分数均值分别为0.20%、0.15%、0.15%。结论：白条党参主根、参尾功能因子相似，醇浸出物、水浸出物、党参炔苷、总糖、多糖、低聚糖、氨基酸、脂溶性物质含量几乎无差异；芦头中党参炔苷、氨基酸、脂溶性物质含量高于主根和参尾部分，醇浸出物、水浸出物及糖类成分含量均低于主根和参尾部分。该研究结果表明白条党参主根和参尾所含药用成分及营养成分相似，说明它们具有相似的药用及食用价值；白条党参芦头部分含有较高的药用成分如党参炔苷及较高的营养成分如氨基酸等，说明目前被弃之的芦头也具有一定的药用及食用价值。

关键词: 白条党参；芦头；主根；参尾；功能因子；指纹图谱

Abstract: Objective: This study compared the differences in the functional components of the root head, taproot, and tail root of Codonopsis pilosula. Methods: The ethanol extracts of each of the three parts were fingerprinted by high performance liquid chromatography (HPLC) and analyzed for lobetyolin content. Moreover, the sugar content was determined by the phenol sulfuric acid method, and the amino acid composition was determined using an amino acid analyzer. Results: The fingerprints of the ethanol extracts from C. pilosula showed a similarity greater than 0.90. A total of 24 chromatographic peaks common to these fingerprints were matched, indicating that the characteristic components of the ethanol extracts were similar. The mean water extract contents in the root head, taproot, and tail root of C. pilosula were 46.05%, 70.26%, and 73.01%, respectively. The mean ethanol extract contents were 48.64%, 72.71%, and 76.71%, respectively. The mean lobetyolin contents were 0.12%, 0.06%, and 0.06%, respectively. The mean total sugar contents were 25.71%, 36.39%, and 39.06%, respectively. The mean polysaccharide contents were 11.83%, 15.74%, and 16.55%, respectively. The mean oligosaccharide contents were 7.85%, 13.39%, and 14.59%, respectively. The mean contents of total amino acids were 8.456 7, 4.285 5, and 4.353 9 mg/g, respectively. The mean contents of fat-soluble substances were 0.20%, 0.15%, and 0.15%, respectively. Conclusion: The functional factors of the taproot and tail root of C. pilosula were similar, and the contents of alcohol extract, water extract, lobetyolin, total sugar, polysaccharide, oligosaccharide, amino acid, and fat-soluble substances were almost the same between the two parts. The contents of lobetyolin, amino acids and fat-soluble substances in the root head were higher than those in the taproot and tail root, whereas the opposite was true for the contents of alcohol extract, water extract, and carbohydrate. The results showed that the medicinal and nutritional components of the taproot and tail root of C. pilosula were similar, indicating that they had similar medicinal and food values. The root head, which is discarded as a waste, contained high levels of medicinal components such as lobetyolin and nutrient components such as amino acids, indicating that it had medicinal and food values.

Key words: Codonopsis pilosula; root head; taproot; tail root; functional components; fingerprint

中图分类号:

R917

宋平平，崔方，张亚杰，李文，高颖瑞，胡芳弟. 白条党参芦头、主根、参尾功能因子分析[J]. 食品科学, 2022, 43(14): 242-248.

SONG Pingping, CUI Fang, ZHANG Yajie, LI Wen, GAO Yingrui, HU Fangdi. Analysis of the Functional Components of the Root Head, Taproot and Tail Root of Codonopsis pilosula[J]. FOOD SCIENCE, 2022, 43(14): 242-248.

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白条党参芦头、主根、参尾功能因子分析

Analysis of the Functional Components of the Root Head, Taproot and Tail Root of Codonopsis pilosula

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