铁皮石斛品系与部位对氨基酸含量的影响

Effect of strains and parts on amino acids of Dendrobium officinale

通过揭示铁皮石斛氨基酸在不同品系与部位的变异规律,为优良品种选育和药(食)用部位扩大应用提供理论依据。研究结果表明:铁皮石斛11个品系的叶片中总氨基酸平均质量分数为7.43%,茎为1.91%,叶片显著高于茎,且氨基酸组成接近FA0/WHO提出的理想蛋白质的标准,具有良好的功能食品开发前景;其中产量高、多糖含量高的9×66优良品系叶片和茎中各种氨基酸含量均为最高,表明通过杂交育种可选育综合性状优良的品种。此外,铁皮石斛2个主要采收期的样品氨基酸含量有显著差异,铁皮石斛叶片适合随茎一同在开花前采收。

The aim of the paper is to reveals the variations of Dendrobium officinale amino acids in different strains and parts for breeding excellent varieties, and providing scientific basis for the expanding of medicinal or edible parts. The contents of 17 amino acids in 11 strains of D. officinale were determined by hydrochloric acid hydrolysis method. The total amino acids content of leaves was from 6.76 to 7. 97 g per 100 g, and the stems was from 1.61 to 2.44 g per 100 g. As the content of amino acids in leaves was signifi- cantly higher than that of stems, and the composition was close to the ideal protein standard proposed by FAO/WHO. The leaves of D. officinale had the good prospect for the development of functional foods. The 9 × 66 strain which with high yield and polysaccharide con- tent had the highest amino acids content both in stems and leaves, indicated crossbreeding could improve the quality of varieties. Com- pared the amino acids content of D. officinale in two main harvest periods, the harvest time has a significant impact on amino acids content of D. officinale. This study demonstrates that the harvesting time of D. officinale stems is suitable for leaves as well, which is the period before bolssom.