不同品系滇黄精食药用品质分析与综合评价

Analysis and comprehensive evaluation of ediable and medicinal quality of different strains of Polygonatum kingianum

中文关键词:  滇黄精  营养物质  矿质元素  活性成分  相关性分析  隶属函数  主成分分析

英文关键词:Polygonatum kingianum  nutrient  mineral elements  active ingredients  correlation analysis  membership function  principal component analysis

中文摘要:

      目的 比较不同品系滇黄精食药用品质差异, 并进行综合评价。方法 以白色花绿色茎品系(PKW)、紫色花绿色茎品系(PKP)、红色花紫色茎品系(PKR)的滇黄精地下根茎为研究对象, 分析不同品系间营养物质、矿质元素、活性成分的含量差异, 基于隶属函数和主成分分析法开展品质综合评价研究。结果 滇黄精不同品系间19个品质指标均存在显著差异。PKW的粗蛋白、总淀粉、粗脂肪、Na、多糖、总黄酮含量最高, PKP的K、P、Ca、Mg、Al、Mn、Fe、Zn、B、Cu 10种元素以及总酚含量最高, PKR的水分和总皂苷含量最高。皮尔森(Pearson)相关性分析显示矿质元素和营养成分均与活性成分存在显著或极显著相关性(P<0.05, P<0.01), 营养成分与矿质元素无显著相关性。隶属函数分析表明食用价值和药用价值评分最高的分别是PKP和PKW。对19个品质指标进行主成分分析后提取3个主成分, 累计贡献率达96.41%。评价结果显示, PKP综合得分最高。结论 PKW药用价值最高, PKP综合品质最好, 既可食用也可入药。

英文摘要:

      Objective To compare the differences in the quality indicators for ediable and medicinal of different strains of Polygonatum kingianum, and conduct a comprehensive evaluation. Methods The rhizome of 3 strains of Polygonatum kingianum, including the strain of Polygonatum kingianum with white flower and green stem (PKW), the strain of Polygonatum kingianum with purple flower and green stem (PKP) and the strain of Polygonatum kingianum with red flower and purple stem (PKR), were used as experiments materials. The differences of the content of nutrient, mineral elements and the main active ingredients was analyzed, the study on comprehensive quality evaluation research was conducted based on the membership function and principal component analysis methods. Results There were significant differences in 19 quality indicators between different strains of Polygonatum kingianum. PKW had the highest content of crude protein, total starch, crude fat, Na, polysaccharides and total flavonoids, PKP had the highest content of 10 kinds of mineral elements (K, P, Ca, Mg, Al, Mn, Fe, Zn, B and Cu) and total phenols, PKR had the highest content of moisture and total saponins. Pearson correlation analysis indicated that active ingredients showed a significant correlation with mineral elements and nutrient (P<0.05 or P<0.01); however, there was no significant correlation between nutrient and mineral elements. The analysis results were obtained by using the membership function method suggested that the highest scores of food and medicinal values were PKP and PKW respectively. The principal component analysis of 19 quality indicators were carried out, and the cumulative contribution of the 3 principal components was 96.41%. The evaluation results showed that PKP had the highest comprehensive score. Conclusion The medicinal value of PKW is the highest. PKP has comprehensive high quality, is suitable for both ediable and medicinal.