Zhang Xiaoxiao, Herrera-Balandrano Daniela D, Huang Wuyang, Chai Zhi, Beta Trust, Wang Jing, Feng Jin, Li Ying
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Foods. 2021 Sep 4;10(9):2095. doi: 10.3390/foods10092095.
This study aimed to analyze and compare the nutritional quality of powders of burdock root from Fengxian (FX) and Peixian (PX) in China. The nutrient composition including carbohydrates, protein, amino acids, vitamin C, carotenoids, as well as total phenols, total flavonoids and phenolic compounds were investigated in addition to in vitro antioxidant capacity. The results showed that the basic nutrients of burdock root powder (BRP) in both locations did not have significant differences ( > 0.05), although the in vitro antioxidant capacity of BRP of Fengxian (F-BRP) was greater than that of PX ( < 0.05). The burdock root peel powder (BRPP) possessed more phenolics and stronger in vitro antioxidant capacity than the burdock root powder (BRP) and peeled burdock root powder (PBRP) ( < 0.05). Moreover, better quality burdock root was obtained from FX. F-BRP was consequently analyzed by ultra-performance liquid chromatography tandem mass spectrometry for its phenolic composition. Seventeen phenolics, mainly caffeoylquinic acids, were detected. In addition, a total of 181 volatile compounds belonging to eight types were detected including alcohols, aldehydes, ketones, alkenes, esters, acids, linear or aromatic hydrocarbons, and others. The diverse compounds found in this study can provide a theoretical basis for the development and utilization of burdock in the food industry.
本研究旨在分析和比较中国丰县（FX）和沛县（PX）牛蒡根粉的营养品质。除了体外抗氧化能力外，还对其碳水化合物、蛋白质、氨基酸、维生素C、类胡萝卜素以及总酚、总黄酮和酚类化合物等营养成分进行了研究。结果表明，两地牛蒡根粉（BRP）的基本营养成分无显著差异（>0.05），尽管丰县牛蒡根粉（F-BRP）的体外抗氧化能力大于沛县牛蒡根粉（<0.05）。牛蒡根皮粉（BRPP）比牛蒡根粉（BRP）和去皮牛蒡根粉（PBRP）含有更多的酚类物质，体外抗氧化能力更强（<0.05）。此外，丰县的牛蒡根品质更好。因此，采用超高效液相色谱串联质谱法对F-BRP的酚类成分进行了分析。检测到17种酚类物质，主要是咖啡酰奎尼酸。此外，共检测到181种挥发性化合物，分属于醇类、醛类、酮类、烯烃类、酯类、酸类、直链或芳香烃类等8种类型。本研究中发现的多种化合物可为牛蒡在食品工业中的开发利用提供理论依据。
