重庆巫山等多地党参氨基酸及营养价值比较与分析

Comparative Analysis of Amino Acid Composition and Nutritional Value of Roots of Codonopsis pilosula from Wushan and Other Growing Regions in China

采集全国10个产地党参,利用L-8800型全自动氨基酸分析仪对其检测,比较分析重庆巫山与各产地党参氨基酸组成特点,评价其营养价值。除云南昭通样品未检出组氨酸外,其余样品均检出17种氨基酸,总氨基酸平均含量46.96 mg/g,游离氨基酸11.25 mg/g。不同产地党参必需氨基酸占氨基酸组分总量比例变化范围在20.41%~33.06%之间,山西晋城最高,巫山笃坪庙宇党参位次之。精氨酸、谷氨酸、天冬氨酸是党参氨基酸的主要成分,产地差异明显,巫山红椿党参精氨酸含量显著高于其他产地,达23.79 mg/g。以氨基酸含量、必需氨基酸含量等为指标,聚类分析将各产地党参分为3类,重庆巫山红椿、山西长治、贵州威宁品质相对较好。党参中氨基酸种类齐全,富含味觉氨基酸、药效氨基酸,营养价值丰富,有待成为新资源食品,为人们广泛食用。

The amino acid composition and nutritional value of roots of Codonopsis pilosula collected from two places of Wushan county, Southwest China's Chongqing municipality and eight other growing regions in China were analyzed using an automatic amino acid analyzer(L-8800 model). A total of 17 amino acids were detected in all samples except for the sample from Shaotong, Yunnan province which was found to not contain histidine. The average contents of total and free amino acids were 46.96 and 11.25 mg/g, respectively. The proportion of essential amino acids to total amino acids ranged from 20.41% to 33.06%, showing the highest value in the sample from Jincheng, Shanxi province, followed by that from Duping of Wushan county. Arg, Glu, and Asp were the main amino acids of Codonopsis pilosula roots with significant differences in their amounts observed among the samples from different growing regions. The content of arginine was particularly higher, reaching 23.79 mg/g, in the sample from Hongchun of Wushan county than those from other regions. In addition, the multivariate statistical method was used to analyze the differences in amino acid contents and essential amino acid contents among the samples from ten regions. These geographic origins were classified into 3 categories by cluster analysis. The samples from Hongchun of Wushan county, Changzhi of Shanxi province and Weining of Guizhou province showed better quality. Codonopsis pilosula roots contained a full range of amino acids including plentiful amounts of tasteactive amino acids and therapeutic amino acids. In conclusion, it has the potential to be extensively consumed by people as a new food resource with high nutritional value.