Analysis and Assessment of Amino Acid Component in Flowers of <i>Hibiscus mutabilis</i> L. among Different Cultivars

CAI Lu; ZENG Xinmei; WANG Xi; LI Mengxia; TANG Guoliang; CHEN Cun

doi:10.13386/j.issn1002-0306.2021020021

Volume 42 Issue 20

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(20): 279-285. > DOI: 10.13386/j.issn1002-0306.2021020021

CAI Lu, ZENG Xinmei, WANG Xi, et al. Analysis and Assessment of Amino Acid Component in Flowers of Hibiscus mutabilis L. among Different Cultivars[J]. Science and Technology of Food Industry, 2021, 42(20): 279−285. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020021.

Citation:

PDF (2131 KB)

Analysis and Assessment of Amino Acid Component in Flowers of Hibiscus mutabilis L. among Different Cultivars

1.
Chengdu Botanical Garden, Chengdu 610036, China
2.
College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China

More Information

Received Date: February 01, 2021
Available Online: July 29, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the nutritional worth in various cultivars of hibiscus(Hibiscus mutabilis L.), the component and content of amino acids in 18 cultivars of hibiscus were analyzed in this research. The results showed that plentiful kinds of free amino acids (17 kinds) were detected in these 18 cultivars of hibiscus. The total amount of amino acids was 7.36~13.28 mg·g⁻¹. The content of essential amino acids was 1.92~3.42 mg·g⁻¹, which accounted for 22.33%~37.51% of the total amino acids, the component of amino acid in ‘MDH’ was closest to the proportion of amino acids needed for human being, indicating that it had greatest edible quality, taste amino acids were rich and accounted for 43.82%~66.72% of total amino acids, among which umami amino acids showed the highest content, ‘JXZ’ had the highest taste amino acid content. The content of medicinal amino acids in Hibiscus mutabilis L. was relatively high, accounting for 58.73%~71.61% of total amino acids, ‘JXZ’ had the most medicinal amino acids. To sum up, the variety of amino acids in Hibiscus mutabilis L. was complete, and there were certain differences in content. It had great edible and medicinal development and utilization value. Among them, the development prospects of ‘MDH’ and ‘JXZ’ were the best.
- Hibiscus mutabilis L.,
- cultivars,
- flower,
- amino acid

FullText(HTML)

References (37)

References

[1]	Li Y, Zhang X, Wu W, et al. Chromosome and karyotype analysis of Hibiscus mutabilis F.mutabilis[J]. Frontiers in Life Science,2015(3):1−5.
[2]	聂谷华, 向其柏. 木芙蓉的特性及园林应用研究[J]. 园艺与种苗,2012(6):81−83. [Nie G H, Xiang Q B. Study on characteristics and landscape application of Hibiscus mutabilis L doi: 10.3969/j.issn.2095-0896.2012.06.031 J]. Horticulture and Seed,2012(6):81−83. doi: 10.3969/j.issn.2095-0896.2012.06.031
[3]	夏晓旦, 黄婷, 薛嫚, 等. 木芙蓉化学成分与药理作用的研究进展[J]. 中成药,2017(11):2356−2360. [Xia X D, Huang T, Xue M, et al. Research progress on the chemical constituents and pharmacological effects of Hibiscus mutabilis L doi: 10.3969/j.issn.1001-1528.2017.11.029 J]. Chinese Traditional Patent Medicine,2017(11):2356−2360. doi: 10.3969/j.issn.1001-1528.2017.11.029
[4]	王廷兆. 解毒排脓良药木芙蓉[J]. 家庭中医药,2011(12):51. [Wang T Z. Hibiscus, a good medicine for detoxification and pus removal[J]. Family Chinese Medicine,2011(12):51.
[5]	Cui Z Z, Niu F J, Guo L Y, et al. Study on the anti-RSV mechanism of extracts from Hibiscus mutabilis leaf in vitro[J]. 海南医科大学学报(英文版),2019(20):30−33.
[6]	沈钦海, 秦召敏, 孙志军. 木芙蓉叶提取物对大鼠慢性肝损伤的实验性研究[J]. 时珍国医国药,2010(5):1273−1274. [Shen Q H, Qin Z M, Sun Z J. Experimental study on chronic hepatic injury of rats with extracts from Hibiscus mutabilis leaf[J]. Lishizhen Medicine and Materia Medica,2010(5):1273−1274. doi: 10.3969/j.issn.1008-0805.2010.05.117
[7]	潘胜利. 百花食谱之十木芙蓉花[J]. 园林,2006(10):52−53. [Pan S L. Ten wood Hibiscus flower recipe of hundred flowers[J]. Garden,2006(10):52−53. doi: 10.3969/j.issn.1000-0283.2006.10.036
[8]	Kumar V, Sharma A, Kohli S K, et al. Amino acids distribution in economical important plants: A review[J]. Biotechnology Research and Innovation,2019(2):197−207.
[9]	詹歌, 孙梦媛, 李军, 等. 不同产地5种菊花氨基酸组成分析及营养价值评价[J]. 安徽农业大学学报,2019(6):908−914. [Zhan G, Sun M Y, Li J, et al. Analysis of amino acid composition and nutritive value of five cultivars of Chrysanthemum morifolium from different producing areas[J]. Journal of Anhui Agricultural University,2019(6):908−914.
[10]	张敬敏, 桑茂鹏, 朱哲, 等. 植物对氨基酸的吸收研究进展[J]. 氨基酸和生物资源,2013(2):19−22. [Zhang J M, Sang M P, Zhu Z, et al. Progress on the amino acid absorption of plant[J]. Amino Acids and Biological Resources,2013(2):19−22.
[11]	何莎莎, 周志钦. 不同种类柑桔果实氨基酸组成及营养品质评价[J]. 中国南方果树,2018(3):18−22. [He S S, Zhou Z Q. Amino acid composition and nutritional quality evaluation of different kinds of citrus fruits[J]. South China Fruit Tree,2018(3):18−22.
[12]	陈然, 孟庆佳, 刘海新, 等. 不同种类茶叶游离氨基酸组分差异分析[J]. 食品科技,2017(6):258−263. [Chen R, Meng Q J, Liu H X, et al. Variance analysis of free amino acid composition in different kinds of tea[J]. Food Science and Technology,2017(6):258−263.
[13]	冯耐红, 侯东辉, 杨成元, 等. 不同品种小米主要营养成分及氨基酸组分评价[J]. 食品工业科技,2020(8):224−229. [Feng N H, Hou D H, Yang C Y, et al. Evaluation of main nutrients and amino acid components of different varieties of foxtail millet[J]. Science and Technology of Food Industry,2020(8):224−229.
[14]	王益民, 王玉, 任晓卫, 等. 不同枸杞品种氨基酸含量分析研究[J]. 食品科技,2014(2):74−77. [Wang Y M, Wang Y, Ren X W, et al. Comparison of amino acid content in different cultivars of Lycium barbarum L. fruit[J]. Food Science and Technology,2014(2):74−77.
[15]	Zhao D D, Li S G, Han X, et al. Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning[J]. Journal of Food Composition and Analysis,2020(88):103460.
[16]	赵凤敏, 李树君, 张小燕, 等. 不同品种马铃薯的氨基酸营养价值评价[J]. 中国粮油学报,2014(9):13−18. [Zhao F M, Li S J, Zhang X Y, et al. Nutritional evaluation of amino acid in different potato cultivars[J]. Journal of the Chinese Cereals and Oils Association,2014(9):13−18.
[17]	Qiu X, Rong R, Suzanne J, et al. Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry[J]. Journal of Food Composition and Analysis,2020(92):103522.
[18]	江新凤, 李琛, 石旭平, 等. 高效液相色谱法对“黄金菊”茶中儿茶素和氨基酸组分含量的测定[J]. 食品研究与开发,2021(5):172−176. [Jiang X F, Li C, Shi X P, et al. HPLC determination of catechin and amino acid components in Camellia sinensis ‘Huangjinju’[J]. Food Research and Development,2021(5):172−176.
[19]	FAO/WHO Ad Hoe Expert Committee. Energy and protein requirements[R]. Rome: FAO Nutrition Meeting Report Series, 1973.
[20]	谢鸿根, 林旗华, 陈源, 等. 盐碱环境火龙果花、茎和果实氨基酸分析[J]. 福建农业学报,2017(5):568−571. [Xie H G, Lin Q H, Chen Y, et al. Amino acid in flowers, stems and fruits of pitaya grow on saline habitats[J]. Fujian Journal of Agricultural Sciences,2017(5):568−571.
[21]	颜孙安, 钱爱萍, 姚清华, 等. 闽产李果实氨基酸组成及其营养分析[J]. 热带亚热带植物学报,2012(6):571−577. [Yan S A, Qian A P, Yao Q H, et al. Amino acid composition and nutritional analysis of plum fruits in Fujian province[J]. Journal of Tropical and Subtropical Botany,2012(6):571−577. doi: 10.3969/j.issn.1005-3395.2012.06.006
[22]	张倩倩, 韩宝来, 赵素会, 等. 6种菊花花瓣的营养成分分析与评价[J]. 食品工业科技,2017(8):304−307. [Zhang Q Q, Han B L, Zhao S H, et al. Analysis and evaluation of nutritional components in 6 species of Dendranthema morifolium[J]. Science and Technology of Food Industry,2017(8):304−307.
[23]	刘文静, 潘葳, 吴建鸿. 5种百香果品系间氨基酸组成比较及评价分析[J]. 食品工业科技,2019(24):237−241. [Liu W J, Pan W, Wu J H. Comparative analysis and evaluation of amino acids composition among five passion fruit varieties[J]. Science and Technology of Food Industry,2019(24):237−241.
[24]	陈立德, 刘新桃, 蒋盛岩, 等. 龙牙百合花氨基酸含量的柱前衍生OPA-HPLC法测定[J]. 安徽农业科学,2011(18):10832−10833. [Chen L D, Liu X T, Jiang S Y, et al. Determination of amino acid in flower of Lilium brownii var. viridulum by reversed-phase high-performance liquid chromatography with pre-column derivation[J]. Journal of Anhui Agricultural Sciences,2011(18):10832−10833. doi: 10.3969/j.issn.0517-6611.2011.18.040
[25]	宋火保. 食用花卉氨基酸营养[J]. 中国野生植物资源,2000(5):43−45. [Song H B. Amino acid nutrition of edible flowers[J]. Chinese Wild Plant Resources,2000(5):43−45.
[26]	杨少宗, 陈家龙, 柳新红, 等. 不同品系食用木槿花瓣营养, 功能成分组成及营养价值评价[J]. 食品科学,2018(22):213−219. [Yang S Z, Chen J L, Liu X H, et al. Nutrition and functional compositions and nutritional quality of edible petals of various lines of Hibiscus syriacus L doi: 10.7506/spkx1002-6630-201822033 J]. Food Science,2018(22):213−219. doi: 10.7506/spkx1002-6630-201822033
[27]	Shang K, Hu Y H, Vincent G, et al. Biomass and phytoextraction potential of three ornamental shrub species tested over three years on a large-scale experimental site in Shanghai, China[J]. International Journal of Phytoremediation,2019(9):1−10.
[28]	国家药典委员会. 中华人民共和国药典: 2015年版. 一部[M]. 北京: 中国医药科技出版社, 2015: 61−62. National Pharmacopoeia Commission. The pharmacopoeia of the People’s Republic of China: 2015 Edition. One[M]. Beijing: China Medical Science and Technology Press, 2015: 61−62.
[29]	李先民, 李春牛, 卜朝阳, 等. 6种金花茶组植物花朵的氨基酸成分分析及其营养价值评价[J]. 西南农业学报,2020(9):192−198. [Li X M, Li C N, Bu C Y, et al. Analysis of amino acids composition and evaluation of nutritional value in flowers of 6 species of Camellia sect. Chrysantha Chang[J]. Journal of Southwest Agriculture,2020(9):192−198.
[30]	王伟, 安纪红. 乳果糖联合精氨酸谷氨酸对肝性脑病治疗的临床观察[C]// 第二十八次全国中西医结合肝病学术会议暨2019年全国中西医结合肝病研究进展继续教育学习班论文汇编. 2019. Wang W, An J H. Clinical observation of lactulose combined with arginine glutamate in the treatment of hepatic encephalopathy[C]// The 28th national conference on integrated traditional chinese and western medicine on liver diseases and the 2019 national integrated traditional Chinese and western medicine compilation of papers on continuing education study class on liver disease research progress, 2019.
[31]	杨宇亭, 闵伟红. 天冬氨酸激酶代谢调控的研究进展[J]. 食品科学,2016(7):270−275. [Yang Y T, Min W H. Research progress in the regulation of aspartate kinase metabolism[J]. Food Science,2016(7):270−275. doi: 10.7506/spkx1002-6630-201607048
[32]	郭璐, 闫秀萍, 韩祎迪, 等. 一种治疗肝硬化的中药组合物: 中国, 105477542A[P]. 2016-04-13. Guo L, Yan X P, Han Y D, et al. A Chinese medicinal composition for the treatment of liver cirrhosis: China, 105477542A[P]. 2016-04-13.
[33]	Tia D J, Matthew L R. A review of the effectiveness of Hibiscus for treatment of metabolic syndrome[J]. Journal of Ethnopharmacology,2021(270):113762.
[34]	吴有锋, 谭亮, 沈建伟, 等. 柴达木枸杞中17种氨基酸的测定与分析[J]. 食品工业科技,2017(1):281−286. [Wu Y F, Tan L, Shen J W, et al. Determination and analysis of 17 amino acids in Qaidam Chinese wolf berry[J]. Science and Technology of Food Industry,2017(1):281−286.
[35]	赵琼玲, 金杰, 沙毓沧, 等. 不同来源地的余甘子果实氨基酸组成及含量分析[J]. 中国农学通报,2017(36):78−84. [Zhao Q L, Jin J, Sha Y C, et al. Composition and content of amino acid of Phyllanthus emblica L. fruit from different sources[J]. Chinese Agricultural Science Bulletin,2017(36):78−84. doi: 10.11924/j.issn.1000-6850.casb17080084
[36]	许启德, 彭树德, 唐曙. 提高茶叶氨基酸含量栽培措施初探[J]. 南方农业,2017(11):20−21. [Xu Q D, Peng S D, Tang S. A preliminary study on cultivation measures to increase the amino acid content of tea[J]. South China Agriculture,2017(11):20−21.
[37]	李晓杰, 唐德瑞, 何佳林. 陕西不同品种银杏叶水解氨基酸的测定与分析[J]. 西北林学院学报,2011(1):131−133. [Li X J, Tang D R, He J L. Comparison of the contents of amino acid in the leaves of different varieties of ginkgo in Shaanxi[J]. Journal of Northwest Forestry University,2011(1):131−133.

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	郭玉龙，邵高耸，史轻舟，许焯，胡定煜，符式瑜. 纳米材料在食品检验鉴定中的应用研究进展. 山东化工. 2024(01): 91-94 .
2.	左海根，黄芷诺，李毛英，袁小珍，杜永琴，刘小玉，陈雨. 核酸适配体在雌二醇分析中的研究进展. 理化检验-化学分册. 2023(07): 862-868 .
3.	唐春花，杨洁，卢晓玲，陈美仑，魏铮，余鹏，赵佳. 甾体激素核酸适配体的筛选与应用. 生物化学与生物物理进展. 2023(09): 2146-2161 .
4.	于开宁，王润忠，刘丹丹. 水环境中新污染物快速检测技术研究进展. 岩矿测试. 2023(06): 1063-1077 .
5.	常嵘，叶巧燕，刘慧敏，郝欣雨，郭洪侠，郑楠. 牛奶中激素检测方法的研究进展. 食品安全质量检测学报. 2022(16): 5235-5243 .
6.	史学丽，高辉，周永红，赵伟. 一种基于适配体传感器的17β-雌二醇定量分析方法. 河北工业科技. 2021(05): 431-437 .