Comparison and Principal Component Analysis of Main Mineral Elements in <i>Lycium ruthenicum </i>Murray from Different Habitats

WANG Yameng; GUO Jiaping; LIU Jie; YU Fei; TIAN Yongmei; WU Yongjun; LIU Li’e

doi:10.13386/j.issn1002-0306.2020070308

Volume 42 Issue 11

May 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(11): 233-239. > DOI: 10.13386/j.issn1002-0306.2020070308

WANG Yameng, GUO Jiaping, LIU Jie, et al. Comparison and Principal Component Analysis of Main Mineral Elements in Lycium ruthenicum Murray from Different Habitats [J]. Science and Technology of Food Industry, 2021, 42(11): 233−239. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070308.

Citation:

PDF (738 KB)

Comparison and Principal Component Analysis of Main Mineral Elements in Lycium ruthenicum Murray from Different Habitats

College of Public Health, Zhengzhou University, Zhengzhou 450001, China

More Information

Received Date: July 26, 2020
Available Online: April 07, 2021

Graphical Abstract

Abstract

Abstract

Objective: To study the distribution characteristics of main mineral elements in Lycium ruthenicum Murray from 22 different habitats. Methods: 22 samples of Lycium ruthenicum Murray were pretreated by microwave digestion method, and the contents of mineral elements, including K, Ca, Na, Mg, Fe, Co, Zn, Mn, Cu, Cr, Ni, Pb, and P were determined by the national standard methods. Moreover, the comprehensive ranking of mineral elements (except Pb) was performed by principal component analysis and cluster analysis was conducted. Results: Lycium ruthenicum Murray contained many kinds of beneficial mineral elements, and the contents of heavy metals such as Cu and Pb met the safety standards of the Chinese Pharmacopoeia. The results of principal component analysis showed that the Lycium ruthenicum Murray from Xinjiang had higher comprehensive scores and contained more mineral elements, while Lycium ruthenicum Murray from Tibet had lower comprehensive scores and contained less mineral elements. The result of cluster analysis was basically consistent with that of principal component analysis. Conclusion: Lycium ruthenicum Murray was rich in mineral elements, but the content and quality of mineral elements from different habitats varied, which could provide new scientific evidence for its further research and comprehensive utilization.
- Lycium ruthenicum Murray,
- mineral elements,
- determination,
- principal component analysis,
- cluster analysis,
- evaluation

FullText(HTML)

References (36)

References

[1]	詹立平. 黑枸杞的研究进展及应用前景展望[J]. 辽宁林业科技,2018(1):61−62. doi: 10.3969/j.issn.1001-1714.2018.01.016
[2]	李绍平, 季晖, 董婷霞, 等. 浅述藏药的研究[J]. 中草药杂志,2001,32(4):371−373.
[3]	Zhang G, Chen S, Zhou W, et al. Anthocyanin composition of fruit extracts fromLycium ruthenicum and their protective effect for gouty arthritis[J]. Industrial Crops and Products,2019,129:414−423. doi: 10.1016/j.indcrop.2018.12.026
[4]	双全, 张海霞, 卢宇, 等. 野生黑果枸杞化学成分及抗氧化活性研究[J]. 食品工业科技,2017,38(4):94−100.
[5]	刘爱红. 黑果枸杞的营养保健成分及其开发应用研究进展[J]. 食品工程,2018(4):5−7. doi: 10.3969/j.issn.1673-6044.2018.04.002
[6]	王建友, 王琴, 刘凤兰, 等. 新疆尉犁县野生黑果枸杞与黑杞一号的营养成分及氨基酸分析[J]. 食品工业科技,2017,38(22):306−309.
[7]	Peng Y, Yan Y, Wan P, et al. Gut microbiota modulation and anti-inflammatory properties of anthocyanins from the fruits ofLycium ruthenicum Murray in dextran sodium sulfate-induced colitis in mice[J]. Free radical Biology & Medicine,2019,136:96−108.
[8]	Chen S, Zeng Z, Hu N, et al. Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity ofLycium ruthenicum Murr. fruit using response surface methodology[J]. Food Chemistry,2018,242:1−8. doi: 10.1016/j.foodchem.2017.08.105
[9]	Wang H, Li J, Tao W, et al. Lycium ruthenicum studies: Molecular biology, phytochemistry and pharmacology[J]. Food Chemistry,2018,240:759−766. doi: 10.1016/j.foodchem.2017.08.026
[10]	林泉峰. 黑枸杞的化学成分及药理作用研究进展[J]. 临床医药文献电子杂志,2019,6(79):169.
[11]	Yan Y, Peng Y, Tang J, et al. Effects of anthocyanins from the fruit ofLycium ruthenicum Murray on intestinal microbiota[J]. Journal of Functional Foods,2018,48:533−541. doi: 10.1016/j.jff.2018.07.053
[12]	Shenkin A. The role of minerals and trace elements in relation to long-term health and chronic disease[J]. Nestle Nutrition Workshop Series Clinical & Performance Programme,2004,9:169−185.
[13]	Smanalieva J, IskakovaS J, Oskonbeva Z, et al. Investigation of nutritional characteristics and free radical scavenging activity of wild apple, pear, rosehip, and barberry from the walnut-fruit forests of Kyrgyzstan[J]. European Food Research and Technology,2020,246(5):1095−1104. doi: 10.1007/s00217-020-03476-1
[14]	胡文斌, 孙娜, 朱秀娟. 枸杞开发利用研究进展[J]. 园艺与种苗,2019,39(10):61−62.
[15]	张晶, 刘芳芳, 李慧萍. 黑果枸杞的化学成分、药理作用及栽培技术的研究现状[J]. 食品与生物技术学报,2018,37(7):673−678. doi: 10.3969/j.issn.1673-1689.2018.07.001
[16]	王昌禄, 李贞景. 枸杞多糖的研究与应用[J]. 食品科学技术学报,2017,35(3):43−49. doi: 10.3969/j.issn.2095-6002.2017.03.006
[17]	李钦俊, 谭亮, 杲秀珍, 等. 柴达木野生黑果枸杞营养成分分析与比较[J]. 食品工业科技,2019,40(18):273−288.
[18]	齐晶晶, 汪成祥, 程永现. 黑果枸杞化学成分研究[J]. 天然产物研究与开发,2018,30(3):345−353.
[19]	赵子丹, 牛艳, 王晓菁, 等. HPLC测定黑果枸杞中花青素的成分及含量[J]. 食品研究与开发,2017,38(12):123−129. doi: 10.3969/j.issn.1005-6521.2017.12.027
[20]	谭扬扬, 艾·吾, 米仁沙·牙库甫, 等. 不同产地黑果枸杞营养成分分析比较及生药鉴定[J]. 食品安全质量检测学报,2019,10(23):7939−7946.
[21]	魏永生. 青海枸杞子中矿质元素的测定[J]. 咸阳师范学院学报,2012,27(2):27−30. doi: 10.3969/j.issn.1672-2914.2012.02.010
[22]	开建荣. 宁夏不同地区不同品种枸杞中元素含量差异分析[J]. 食品与发酵工业,2020,46(7):257−264.
[23]	钱忠直. 中国药典2005年版一部品种主要增修订情况[J]. 中国药品标准,2005,6(1):25−30. doi: 10.3969/j.issn.1009-3656.2005.01.013
[24]	柳琪. 中华鳖氨基酸和微量元素的分析与研究[J]. 氨基酸和生物资源,1995,17(1):18−21.
[25]	Wang Q. Implementation of a high potassium/low sodium diet to prevent hypertension, and cardiovascular and cerebrovascular events in China[J]. Chinese Science Bulletin,2011,56(16):1322−1326. doi: 10.1360/972011-488
[26]	王淑荣, 焦锁囤. FAAS法测定不同产地枸杞中的矿物元素[J]. 化学工程师,2012(10):24−26. doi: 10.3969/j.issn.1002-1124.2012.10.008
[27]	宋奇, 艾·鲁红岩, 郝丹, 等. 巴马长寿饮食模式在衰老小鼠模型中的抗氧化应激效果[J]. 食品科学,2018,39(19):147−153. doi: 10.7506/spkx1002-6630-201819023
[28]	朱定祥. 保健食品中铬及其化合物的应用研究[J]. 广东微量元素科学,2009,16(3):11−16.
[29]	Klsener G R , Ribeiro N D , Casagrande C R , et al. Consumer preference and the technological and nutritional quality of different bean colours[J]. Acta Scientiarum,2020(42):e43689.
[30]	Martinez De Victoria E. Calcium, essential for health[J]. Nutricion Hospitalaria,2016,33(Suppl 4):341.
[31]	赵丽. 缺铁性贫血的护理[J]. 健康忠告,2020(2):33−33.
[32]	和玉凤. ICP-MS定量法和半定量法在水果中微量元素分布分析中的应用[J]. 云南化工,2018,45(2):79−81.
[33]	Islamoglu Y, Evliyaoglu O, Tekbas E, et al. The relationship between serum levels of Zn and Cu and severity of coronary atherosclerosis[J]. Biological Trace Element Research,2011,144(1-3):436−444. doi: 10.1007/s12011-011-9123-9
[34]	但杭妍, 李仍树, 张铭月, 等. 产自攀枝花市的四种水果果干品质特性分析[J]. 食品工业科技,2020,41(3):33−45.
[35]	黄瑞林, 孔祥峰, 印遇龙. 铬的营养生理功能[J]. 天然产物研究与开发,2010(3):531−534.
[36]	Shefa S T, Heroux P. Both physiology and epidemiology support zero tolerable blood lead levels[J]. Toxicology Letters,2017,280:232−237. doi: 10.1016/j.toxlet.2017.08.015

[1]	YU Yanqi, YANG Mingyuan, LÜ Chunmao, BAI Shaoci, ZHANG Qunfang, ZOU Chenyang, JIANG Han. Comprehensive Evaluation of Chestnut Quality Based on Principal Component and Cluster Analysis[J]. Science and Technology of Food Industry, 2025, 46(2): 280-291. DOI: 10.13386/j.issn1002-0306.2024020255
[2]	LI Ke, LIN Zixi, LIU Jia, LIAO Maowen, YUAN Huaiyu, LIANG Yumei, PAN Cuiping, GUO Nanbin, ZHU Yongqing, ZHANG Guowei, LI Huajia. Comprehensive Evaluation of Plums Quality Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2024, 45(8): 293-300. DOI: 10.13386/j.issn1002-0306.2023060002
[3]	HUANG Zhen, CI Huiting, LIU Zhiyong, XUE Yuqian, REN Xiuxia, XUE Jingqi, ZHANG Xiuxin. Comprehensive Evaluation on Yield and Quality of Medicinal Chrysanthemum morifolium Varieties Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2024, 45(5): 271-280. DOI: 10.13386/j.issn1002-0306.2023050062
[4]	WEN Jinli, CAO Weiyu, WANG Yue, HE Yanli, SUN Yining, YUAN Pengqiang, SUN Bowei, LU Wenpeng. Comprehensive Evaluation of Fruit Quality of Actinidia arguta Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2024, 45(1): 247-257. DOI: 10.13386/j.issn1002-0306.2023020245
[5]	QIN Liyue, SHI Pingping, LI Ronghui, MA Feifei, HU Xin, HE Daiqin, SHEN Hui, SU Huosheng. Comprehensive Quality Evaluation of Roasted Kernels in Macadamia Nuts Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2023, 44(18): 331-341. DOI: 10.13386/j.issn1002-0306.2022100124
[6]	XU Wenjing, CHEN Changlin, DENG Sha, LIU Yijun, LÜ Yuanping. Comprehensive Evaluation of Blueberry Quality Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2022, 43(13): 311-319. DOI: 10.13386/j.issn1002-0306.2021110198
[7]	Yue LEI, Yanlong GONG, Ruyue DENG, Dashuang ZHANG, Susong ZHU, Huihui TANG, Zhongyuan CHEN, Zhibin ZHANG. Comprehensive Evaluation of Quality Characteristics of Parboiled Rice Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2021, 42(7): 258-267. DOI: 10.13386/j.issn1002-0306.2020050209
[8]	WANG Jian-fang, GAO Shan, MOU De-hua. Quality Evaluation of Different Varieties of Oat Based on Principal Components Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2020, 41(13): 85-91. DOI: 10.13386/j.issn1002-0306.2020.13.014
[9]	CUI Gui-juan, KANG Ling-tao, HOU Yu-hao, LIU Wei, XIE Qiu-tao, YUAN Hong-yan, ZHANG Qun, HU De-yi, LI Gao-yang. Comprehensive Evaluation of Hot Pepper Quality Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2019, 40(14): 49-55. DOI: 10.13386/j.issn1002-0306.2019.14.008
[10]	WANG Wei, LV Xu-jian, ZHANG Yu, WANG Qiang, SHAO Xin, WANG Jun-hong, ZHU Zuo-yi, LI Xue, HU Gui-xian. Evaluation of nutritional quality of red bayberry based on cluster analysis and principal component[J]. Science and Technology of Food Industry, 2017, (01): 278-280. DOI: 10.13386/j.issn1002-0306.2017.01.047

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	黎美霞，陶蕾，王晓洁，何昕孺，米佳，戴国礼，张波，徐文娣. 60份不同种质宁夏枸杞干果品质及矿物质元素综合评价分析. 食品工业科技. 2024(09): 225-234 . 本站查看
2.	闫莎莎，周海云，杨丽静，田晓静，刘根娣. 基于微量元素与多元统计对枸杞产地溯源研究. 西北民族大学学报(自然科学版). 2024(03): 23-31 .
3.	马泽亮，刘雅倩，程琦峰，王萍萍，杨甜星，杜岗. 电子鼻和电子舌结合LSTM-AM-M1DCNN检测枸杞产地. 食品与机械. 2024(12): 51-58 .
4.	李富荣，刘雯雯，文典，徐爱平，李蕾，陈永坚，陈楚国，王旭. 基于矿质元素指纹分析的陈皮产地溯源研究. 食品工业科技. 2022(11): 295-302 . 本站查看
5.	高小琴，聂继云，陈秋生，韩令喜，刘璐，程杨，刘明雨. 基于矿物元素指纹技术的‘富士’苹果产地溯源. 中国农业科学. 2022(21): 4252-4264 .
6.	孟然，张晓东，杨雅华，王秀萍，薛志忠. 基于多元统计分析的曹妃甸区24份盐地碱蓬成分指标综合评价. 食品工业科技. 2021(15): 78-84 . 本站查看