黄芪花营养成分分析与资源价值评价

Nutritional component analysis and resource value evaluation of flowers of Astragalus membranaceus var. mongholicus

目的明晰黄芪花中资源性化学成分组成,探讨其资源潜在利用价值。方法采用分光光度法对黄芪花中总多糖、水溶性蛋白进行分析评价;采用HPLC-PDA/ELSD法对黄芪花中单糖寡糖组成及含量进行分析;采用GC-MS法对黄芪花中挥发性成分及脂肪酸类成分和含量进行分析;采用UPLC-TQ-MS法对黄芪花中核苷类及氨基酸类组成及含量进行分析。结果黄芪花中含有多糖类(47.02 mg/g)、水溶性蛋白质(470.66 mg/g)、果糖(45.46 mg/g)、葡萄糖(8.71 mg/g)、蔗糖(1.05 mg/g)营养物质;检测出黄芪花中32种挥发性成分,其中以含氧衍生物为其主要组成成分;6种核苷类和15种游离氨基酸类资源性化学成分,总量分别达2.77和6.52 mg/g。在黄芪花中还检出8种脂肪酸类成分,其中肉豆蔻酸、棕榈酸和油酸为其主要组成成分。结论阐明了黄芪花中各类型营养成分的组成及含量,为黄芪花的系统利用与精细化开发提供了科学依据。

Objective To analyze and evaluate the chemical components from flowers of Astragalus membranaceus var. mongholicus, and to investigate the potential value of the medicinal plant resources. Methods UV-Vis spectrophotometry was used to determine the total contents of polysaccharides and water-soluble protein. HPLC-PDA/ELSD method was used to determine monosaccharides and oligosaccharides and GC-MS method was used to determine volatile components and the fatty acids in the flowers of A. membranaceusvar. mongholicus. UPLC-TQ-MS method was used to analyze the nucleosides and amino acids. Results The flowers of A. membranaceusvar. mongholicus contain abundant polysaccharides（47.02 mg/g）, water-soluble protein（470.66 mg/g）, fructose（45.46 mg/g）, glucose（8.71 mg/g）, and sucrose（1.05 mg/g）. There were 32 kinds of volatile components detected in the flowers of A. membranaceus var. mongholicus, in which oxy-derivatives were the main components. In addition, six nucleosides and 15 amino acids were detected in the flowers of A. membranaceus var. mongholicus, and their total contents were 2.77 mg/g and 6.52 mg/g, respectively. Eight fatty acids in the flowers of A. membranaceus var. mongholicus were also detected, in which myristic acid, palmitic acid, and oleic acid were the main components. Conclusion This study investigated the composition and content of various nutritional components of the flower of A. membranaceus var. mongholicus, which provides a scientific basis for its utilization and development.