Huang Shen, Liu Jing-Jing, Zhang Xin-Feng, Duan Cheng-Li, Si Jin-Ping
State Key Laboratory Subtropical Silviculture, Zhejiang A&F University Hangzhou 311300, China.
Zhongguo Zhong Yao Za Zhi. 2020 Mar;45(5):1053-1058. doi: 10.19540/j.cnki.cjcmm.20200104.103.
In order to reveal the main nutrients and functional ingredients in the shoots of Polygonatum cyrtonema, the polysaccharides, proteins, amino acids, and total phenols were determined. The tested samples cultured in Ma'nijiaonong, Hengtang village, Tianmushan town, Lin'an, Zhejiang, which were collected from three provenances(Pan'an and Longquan in Zhejiang and Qingyang in Anhui). The results showed that the polysaccharide content of the shoots varied from 2.34% to 12.73%, roughly one-third of rhizomes. The protein content varied from 107.75 to 192.49 mg·g(-1), nearly 5.50 times more than rhizomes. Moreover, the average of total amino acid content was 193.13-248.74 mg·g(-1), approximately 4.16 times of rhizomes. And the essential amino acids account for 35.57%-39.44% of the total amino acids content, which was close to the standard of the ideal protein proposed by FAO/WHO(the essential amino acid/total amino acid is about 40%). In addition, the taste amino acids(TaAA) changed from 160.12 to 208.29 mg·g(-1), revealing the material basis of "shoots were extremely delicious" in Chinese ancient herbal medicine. Additionally, the total phenols varied from 51.21-58.76 mg·g(-1), about 2.96 times of rhizomes. The DPPH free radical scavenging rate of tested shoots was over 95%, which obviously superior to rhizomes. Therefore, the shoots of P. cyrtonema is a very high-quality vegetable and functional food with good development potential. Furthermore, the main nutrients and functional substances in P. cyrtonema shoots are closely related to the provenances and harvesting seasons. It is important to improve the quality and yield of the shoots by strengthening the variety of breeding and cultivation techniques.
为揭示黄精嫩茎中的主要营养成分和功能成分，对其多糖、蛋白质、氨基酸和总酚进行了测定。测试样品种植于浙江省临安市天目山镇横塘村的马啸岙弄，采集自三个种源（浙江磐安和龙泉以及安徽青阳）。结果表明，嫩茎的多糖含量在2.34%至12.73%之间，约为根茎的三分之一。蛋白质含量在107.75至192.49 mg·g⁻¹之间，几乎是根茎的5.50倍。此外，总氨基酸含量平均为193.13 - 248.74 mg·g⁻¹，约为根茎的4.16倍。必需氨基酸占总氨基酸含量的35.57% - 39.44%，接近粮农组织/世界卫生组织提出的理想蛋白质标准（必需氨基酸/总氨基酸约为40%）。另外，呈味氨基酸（TaAA）含量在160.12至208.29 mg·g⁻¹之间，揭示了中国古代本草中“嫩茎极其鲜美”的物质基础。此外，总酚含量在51.21 - 58.76 mg·g⁻¹之间,约为根茎的2.96倍。测试嫩茎的DPPH自由基清除率超过95%，明显优于根茎。因此，黄精嫩茎是一种极具开发潜力的优质蔬菜和功能性食品。此外，黄精嫩茎中的主要营养成分和功能物质与种源和采收季节密切相关。通过加强品种选育和栽培技术来提高嫩茎的品质和产量具有重要意义。
