Determination and Evaluation of Nutritional Components in Stem and Leaves of Kadsura cocinea

In this paper,kjeldahl method,phenol-sulfuric acid method,high performance liquid chromatography,gas chromatography,gas chromatography-mass spectrometry,plasma emission spectrometry and plasma mass spectrometry were used to determine and evaluate the nutritional components in the stem and leaves of Kadsura cocinea,including moisture,ash content,protein,total sugar,polysaccharides,total amino acids,free amino acids,fatty acids,volatile components and minerals. The results showed that the contents of protein,total sugar and polysaccharides were relatively high,at 19.74%,18.90% and 4.47%,respectively. It contained 17 kinds of amino acids,including 7 essential amino acids. The total amount of free amino acids was 2.198 mg/g,of which umami amino acids accounted for 45.72%. The content of fatty acids was rich,of which unsaturated fatty acids accounted for 65.37%,polyunsaturated fatty acids accounted for 52.06%,monounsaturated fatty acids accounted for 13.31%,and the fatty acid composition ratio was ideal. The volatile substances contained in the stem and leaves were mainly terpenes(64.70%)and alcohols(32.63%).The stem and leaves were rich in minerals,showing the characteristics of high potassium and low sodium,and the ratios of Zn/Cu and Zn/Fe were more reasonable. The results of this paper provide a reference for the comprehensive development and utilization of Kadsura cocinea.