党参芦头与根化学成分比较分析

doi:10.7506/spkx1002-6630-201514026

食品科学

党参芦头与根化学成分比较分析

秦蕾1，祝慧凤1,*，王涛1，杨鲜1，王园1，陈前锋1，彭锐2

1.西南大学药学院暨中医药学院，重庆 400716；2.重庆市中药研究院，重庆 400065

出版日期:2015-07-25 发布日期:2015-07-15
通讯作者: 祝慧凤
基金资助:
校地合作-庙宇党参产业链工程项目（41003012）

Analysis of Chemical Composition of Rhizomes and Roots of Radix Codonopsis

QIN Lei1, ZHU Huifeng1,*, WANG Tao1, YANG Xian1, WANG Yuan1, CHEN Qianfeng1, PENG Rui2

1. College of Pharmaceutical Sciences and Chinese Medicine, Southwest University, Chongqing 400716, China;
2. Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China

Online:2015-07-25 Published:2015-07-15
Contact: ZHU Huifeng

摘要/Abstract

摘要：

目的：综合比较党参根和芦头的化学成分，评价党参芦头的应用价值，避免浪费党参药材。方法：建立党参根和芦头的高效液相指纹图谱，分析总多糖、总皂苷、脂溶性成分、氨基酸的组成和含量差异。结果：党参根和芦头高效液相指纹图谱的相似度达96%以上；其主要成分是多糖类，分别占根和芦头总质量的40.74%、27.64%；芦头中总多糖、总皂苷的含量均比根低，总氨基酸、脂溶性成分的含量比根高。结论：党参芦头与根化学成分相似，尽管药用成分如总多糖和总皂苷含量低于根部，但是主要营养成分如总氨基酸和脂溶性成分含量高于根部，因此应该加以开发利用，避免党参药材的浪费。

关键词: 指纹图谱, 党参芦头, 多糖, 氨基酸, 营养价值

Abstract:

Objective: This study aimed to investigate the medicinal values of the roots and rhizomes of Radix Codonopsis.
Methods: HPLC fingerprints for the roots and rhizomes of Radix Codonopsis were established, and their contents of total
polysaccharides, total saponins, total amino acids and fat-soluble components were analyzed. Results: The similarity in
HPLC fingerprints between the roots and rhizomes of Radix Codonopsis was more than 96%. Total polysaccharides were
the main components of both parts, with the contents being 40.74% and 27.64% in the roots and rhizomes, respectively.
The contents of both total polysaccharides and total saponins were lower in rhizomes than in roots. Total amino acids and
fat-soluble components were more abundant in rhizomes than in roots. Conclusion: The two parts of Radix Codonopsis
had similar chemical components, while the rhizomes contained lower contents of medicinal components such as total
polysaccharides and total saponins but higher contents of total amino acids and fat-soluble components than the roots. Thus,
Radix Codonopsis rhizomes could be developed as a good source of functional food ingredients.

Key words: fingerprint, rhizomes, polysaccharide, amino acid, nutritional value

中图分类号:

R927.2

秦蕾1，祝慧凤1,*，王涛1，杨鲜1，王园1，陈前锋1，彭锐2. 党参芦头与根化学成分比较分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201514026.

QIN Lei1, ZHU Huifeng1,*, WANG Tao1, YANG Xian1, WANG Yuan1, CHEN Qianfeng1, PENG Rui2. Analysis of Chemical Composition of Rhizomes and Roots of Radix Codonopsis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514026.

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党参芦头与根化学成分比较分析

Analysis of Chemical Composition of Rhizomes and Roots of Radix Codonopsis

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