桃花中营养及功能性成分分析

Analysis of nutritional and functional constituents in the petals of peach blossom

中文关键词:  桃花  营养成分  功能性成分

英文关键词:peach blossom  nutrient  functional constituent

中文摘要:

      目的 对不同颜色桃花的营养物质和功能性成分进行分析测定, 以明确桃花的化学组成。方法 对桃花水提液、乙醇提取液和石油醚提取液中组分进行系统定性鉴定, 并在此基础上对白色、粉色、红色三种桃花中的蛋白质、还原糖、总酚、总黄酮、花色苷含量和氨基酸及酚类物质组成进行分析。结果 桃花中含有糖、蛋白质(氨基酸)、有机酸、酚类物质、游离黄酮及其苷类、皂苷、生物碱等, 其中总糖含量为31.99%~34.53%, 还原糖含量为18.20%~24.44%, 可溶性蛋白含量为6.48%~8.19%, 氨基酸含量为9.68%~12.02%, 总酚含量为7.30%~9.03%, 总黄酮含量为3.89%~4.69%, 粉色和红色桃花中含有花色苷, 含量为2.35%~9.29%, 白色桃花不含花色苷; 不同种类桃花具有不同的氨基酸组成和酚类物质组成。结论 桃花富含营养物质与功能性成分, 是一种很有开发利用价值的植物资源。

英文摘要:

      Objective To analyze the nutritional and functional constituents in the petals of peach blossom in order to obtain explicit understanding of the chemical constituents of peach flower. Methods The water extract, ethanol extract and petroleum ether extract from peach blossom were systematically analyzed to identify their constituents. The content of total sugar, reducing sugar, protein, total phenol, total flavonoids and anthocyanidin as well as the profiles of amino acids and phenolic compounds of 3 kinds of peach blossoms with different colors were determined. Results The peach blossom was weakly acidic and contained sugar, protein, phenolic compounds, flavonoid and glycoside, saponin, alkaloid and other compounds. The content of total sugar, reducing sugar, protein, amino acid, total phenol and total flavonoids were 31.99%~34.53%, 18.20%~24.44%, 6.48%~8.19%, 9.68%~12.02%, 7.30%~9.03%, 3.89%~4.69%, respectively. The content of anthocyanidin in pink and red peach blossom were 2.35%~9.29%. The compositions of amino acids and phenolic compounds were different among the 3 kinds of peach blossoms with different colors. Conclusion Peach blossom is rich in nutritional and functional constituents and may be a kind of plant resource with high value of exploitation.