湖北贝母与浙贝母的成分及理化性质对比分析

卢琪; 薛淑静; 杨德; 李露

doi:10.13386/j.issn1002-0306.2022040052

湖北贝母与浙贝母的成分及理化性质对比分析

doi: 10.13386/j.issn1002-0306.2022040052

湖北省农业科学院农产品加工与核农技术研究所，湖北武汉 430064

基金项目: 道地药材安全高效生产关键技术研究与示范（2020-620-000-002-03），湖北省农业科技创新中心2020年重大科技研发项目。

详细信息

作者简介:
卢琪（1986−），女，博士，助理研究员，研究方向：农产品加工与贮藏，E-mail：luqihzau@126.com

通讯作者:
李露（1962−），女，本科，研究员，研究方向：功能食品，E-mail：Lulilu2662@163.com

中图分类号: TS219
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- 文章访问数: 84
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出版历程
- 收稿日期: 2022-04-07
- 网络出版日期: 2022-12-13
- 刊出日期: 2023-01-17

Comparison of Ingredient Composition and Physicochemical Properties between Fritillaria hupehensis and Fritillaria thunbergii

Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China

摘要

摘要: 本文综合对比了同产区同生长周期湖北贝母与浙贝母的总酚、总黄酮、游离氨基酸、微量元素、核苷与核碱基等成分组成及其抗氧化性能、溶解度、溶胀度和糊化特性等理化性质。与湖北贝母相比，浙贝母成熟鳞茎具有较优的抗氧化活性及较高的总酚、总黄酮、DPPH值、FRAP值和ABTS值。另一方面，湖北贝母成熟鳞茎中的核苷、核碱基以及氨基酸总含量显著高于浙贝母（P<0.05），并且湖北贝母成熟鳞茎对人体必需微量元素的累积能力显著优于浙贝母（P<0.05）。DSC数据显示浙贝母鳞茎粉末具有较低的T₀、T_p、T_c值和较高相变焓值ΔH，结合其高直链淀粉含量，推测浙贝母成熟鳞茎淀粉分子双螺旋结构比湖北贝母更加紧密有序。总之，湖北贝母与浙贝母成熟鳞茎的成分含量和理化性质之间存在较大差异，本研究可为贝母在功能食品中的加工应用提供参考。
- 湖北贝母 /
- 浙贝母 /
- 成分含量 /
- 理化性质 /
- 对比分析
Abstract: In this paper, the samples of Fritillaria hupehensis and Fritillaria thunbergii were collected from the same area with identical growth cycle, and their compositions of TPC (total phenolics content), TFC (total flavonoids content), free amino acids, trace elements, nucleosides and nucleobases were comprehensively compared. Besides that, their corresponding physicochemical properties of antioxidant ability, solubility, swelling and gelatinization characteristic were also discussed. Compared with Fritillaria hupehensis, the Fritillaria thunbergii showed higher antioxidant activities in mature bulb due to its higher TPC, TFC, DPPH, FRAP and ABTS values. On the other hand, the contents of total nucleosides, nucleobases, amino acids in bulb of Fritillaria hupehensis were significantly higher than those of Fritillaria thunbergii (P<0.05), and larger amounts of essential trace elements were also accumulated in Fritillaria hupehensis (P<0.05). DSC data showed that the powder of Fritillaria thunbergii bulb had lower T₀, T_p and T_c values and higher phase enthalpy value ΔH. Besides that, the higher amylose content was also found in Fritillaria thunbergii bulb. It can be concluded that the helix structure of starch molecular in Fritillaria thunbergii bulb might be more compact and ordered than that of Fritillaria hupehensis. In conclusion, the compositions and physicochemical properties were significant different between the mature bulbs of Fritillaria hupehensis and Fritillaria thunbergii. This study can provide a valuable reference for the processing and application of Fritillary as functional foods.
- Fritillaria hupehensis /
- Fritillaria thunbergii /
- ingredient composition /
- physicochemical properties /
- comparison

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图 1 核苷与核碱基的HPLC色谱图

Figure 1. HPLC chromatogram of nucleosides and nucleobases

注：A:核苷与核碱基标品；B:浙贝母鳞茎粉末；C:湖北贝母鳞茎粉末；1~9分别为：尿嘧啶、胞苷、尿苷、肌苷、腺嘌呤、脱氧肌苷、脱氧胸苷、腺苷、脱氧腺苷。

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图 2 浙贝母与湖北贝母鳞茎粉末的DSC糊化特性对比图

Figure 2. The comparison of DSC gelatinization properties between the bulb powder of Fritillaria thunbergii and Fritillaria hupehensis

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表 1 浙贝母与湖北贝母鳞茎粉末基本成分及抗氧化能力对比

Table 1. The comparison of basic components and antioxidant abilities between the bulb powder of Fritillaria thunbergii and Fritillaria hupehensis

指标		浙贝母	湖北贝母
颜色	L^*	91.75±0.70^a	90.12±0.07^a
	a^*	−0.59±0.01^b	−0.35±0.02^a
	b^*	9.47±0.36^b	10.69±0.08^a
总淀粉（%）		56.58±0.77^b	66.48±0.81^a
直链淀粉（%）		10.42±0.67^a	9.05±0.29^b
粗蛋白（%）		0.52±0.03^a	0.54±0.04^a
灰分（%）		2.47±0.01^b	3.77±0.13^a
维生素（mg/kg）	V_B1	0.07±0.00^b	0.28±0.01^a
维生素（mg/kg）	V_B2	0.09±0.01^b	0.43±0.03^a
总酚（μg GAE/mL）		0.49±0.01^a	0.38±0.02^b
总黄酮（μg RTE/mL）		0.79±0.05^a	0.49±0.04^b
DPPH（μmolAAE/mL）		6.33±0.09^a	1.85±0.03^b
FRAP（μmolAAE/mL）		2.52±0.16^a	0.95±0.02^b
ABTS（μmolTE/mL）		1.36±0.04^a	1.23±0.03^b
注：同行小写字母不同表示差异显著，P<0.05；表2~表4同。

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表 2 浙贝母与湖北贝母鳞茎粉末中核苷和核碱基含量对比（μg/g）

Table 2. Content comparison of nucleosides and nucleobases between the bulb powder of Fritillaria thunbergii and Fritillaria hupehensis (μg/g)

成分		浙贝母	湖北贝母
核苷	胞苷	13.36±0.94^b	23.54±1.32^a
	尿苷	305.88±3.87^b	335.08±6.74^a
	肌苷	54.56±2.77^a	56.47±3.24^a
	脱氧肌苷	21.37±1.24^a	20.76±1.85^a
	脱氧胸苷	95.22±4.15^b	125.66±2.19^a
	腺苷	208.47±3.58^b	287.55±10.39^a
	脱氧腺苷	91.48±4.93^b	125.23±3.88^a
核碱基	尿嘧啶	10.33±0.59^a	10.38±0.87^a
核碱基	腺嘌呤	89.63±1.65^b	96.89±1.57^a
总含量		890.30±23.72^b	1081.56±32.05^a

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表 3 浙贝母与湖北贝母鳞茎粉末中游离氨基酸含量对比（mg/g）

Table 3. Content comparison of free amino acids between the bulb powder of Fritillaria thunbergii and Fritillaria hupehensis (mg/g)

游离氨基酸	浙贝母	湖北贝母
Asp	4.41±0.28^b	8.46±0.25^a
Glu	5.79±0.15^b	7.95±0.42^a
Ala	1.37±0.57^b	7.45±0.31^a
Gly	2.45±0.24^b	4.49±0.14^a
Pro	2.01±0.23^b	3.25±0.16^a
Ser	2.31±0.11^b	4.02±0.13^a
Thr	1.80±0.07^b	2.69±0.04^a
Arg	11.06±0.47^b	24.03±1.66^a
His	0.77±0.00^b	2.19±0.05^a
Leu	3.03±0.04^b	9.19±0.79^a
Ile	1.24±0.09^b	1.62±0.15^a
Met	0.01±0.00^a	nd
Phe	3.61±0.67^b	7.59±0.26^a
Val	2.22±0.08^b	4.87±0.40^a
Tyr	1.29±0.36^b	7.41±0.29^a
Lys	2.12±0.08^b	5.18±0.77^a
Cys	0.87±0.14^b	2.19±0.18^a
鲜味氨基酸	10.20±0.43^b	16.41±0.67^a
甜味氨基酸	9.44±1.22^b	21.90±0.78^a
苦味氨基酸	21.94±1.35^b	49.49±3.31^a
无味氨基酸	4.28±0.58^b	15.20±1.60^b
氨基酸总含量	46.36±3.58^b	102.58±6.00^a
注：nd，未检测到；鲜味氨基酸：Asp+Glu；甜味氨基酸：Ala+Gly+Ser+Thr+Pro；苦味氨基酸：Arg+His+Ile+Leu+Met+Phe+Val；无味氨基酸：Lys+Tyr+Cys。

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表 4 浙贝母与湖北贝母鳞茎粉末中人体必需微量元素含量对比（mg/kg）

Table 4. Content comparison of essential trace elements between the bulb powder of Fritillaria thunbergii and Fritillaria hupehensis (mg/kg)

微量元素	浙贝母	湖北贝母
Ca	349.00±18.38^b	395.50±21.92^a
Fe	59.10±0.28^b	152.00±2.83^a
Zn	17.70±0.14^b	36.50±0.71^a
Mn	6.92±0.17^b	22.35±0.49^a
Cu	3.88±0.07^b	5.26±0.01^a
Mo	0.16±0.01^a	0.08±0.00^b
Se	0.02±0.00^b	0.03±0.00^a
总含量	436.78±19.05^b	611.72±25.96^a

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表 5 浙贝母与湖北贝母鳞茎粉末的溶解度和溶胀度对比

Table 5. The comparison of solubility (SOL) and swelling power (SP) between the bulb powder of Fritillaria thunbergii and Fritillaria hupehensis

指标	样品	55 ℃	65 ℃	75 ℃	85 ℃	95 ℃
溶解度（SOL，%）	浙贝母	10.13±0.89^b	11.35±0.75^b	12.24±0.89^b	14.86±0.79^b	16.20±0.45^b
溶解度（SOL，%）	湖北贝母	23.77±1.33^a	24.17±0.48^a	27.02±1.08^a	29.02±0.45^a	31.00±0.39^a
溶胀度（SP，%）	浙贝母	2.50±0.03^b	4.38±0.35^a	6.81±0.24^a	7.46±0.59^a	8.49±0.53^a
溶胀度（SP，%）	湖北贝母	3.19±0.18^a	4.99±0.21^a	5.91±0.38^a	6.78±0.34^a	7.85±0.48^a
注：同列相同指标下小写字母不同表示差异显著，P<0.05。

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表 6 浙贝母与湖北贝母鳞茎粉末的热力学参数对比

Table 6. The comparison of thermodynamic parameters between the bulb powder of Fritillaria thunbergii and Fritillaria hupehensis

参数	T₀（℃）	T_p（℃）	T_c（℃）	ΔH（J/g）
浙贝母	69.13±0.06^b	74.53±0.05^b	81.43±0.45^b	4.57±0.31^a
湖北贝母	73.04±0.05^a	78.04±0.22^a	83.89±0.45^a	3.64±0.26^b
注：同列小写字母不同表示差异显著，P<0.05。

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