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不同品种的[具体品种名称未给出]和[具体品种名称未给出]的药用成分和营养成分的比较分析。

Comparative analysis of the medicinal and nutritional components of different varieties of and .

作者信息

Fu Mei, Jahan Mohammad Shah, Tang Kang, Jiang Shizheng, Guo Juxian, Luo Shanwei, Luo Wenlong, Li Guihua

机构信息

Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.

Department of Horticulture, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.

出版信息

Front Plant Sci. 2023 Mar 29;14:1115782. doi: 10.3389/fpls.2023.1115782. eCollection 2023.

DOI:10.3389/fpls.2023.1115782
PMID:37063196
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10090398/
Abstract

and are important medicinal plants with unique chemical compositions that are widely used in traditional Chinese medicine. To compare the nutritional and medicinal profiles of these two species, we analyzed the flavonoid, dietary fiber, total starch, and crude protein contents of one and three varieties using ultra-performance liquid chromatography-tandem mass spectrometry, enzyme weight, acid hydrolysis, and Kjeldahl methods. Furthermore, we used principal component analysis and hierarchical clustering heatmap analysis to separate the data obtained from the and samples. We detected 279 flavonoid compounds in the two species, including 90 isoflavones and 78 flavonoids. A large proportion of isoflavones and flavonoids were more abundant in than in The total starch content was significantly higher in than in . By contrast, the soluble dietary fiber, insoluble dietary fiber, and crude protein contents were substantially lower in than in . Taken together, our results demonstrate that is better suited for use as a medicine, whereas is better suited as an edible food, and provide a theoretical foundation for developing and germplasm resources.

摘要

[植物名称1]和[植物名称2]是重要的药用植物,具有独特的化学成分,在传统中药中广泛应用。为比较这两个物种的营养和药用特性,我们采用超高效液相色谱-串联质谱法、酶重量法、酸水解法和凯氏定氮法,分析了一个[植物名称1]品种和三个[植物名称2]品种中的黄酮类化合物、膳食纤维、总淀粉和粗蛋白含量。此外,我们使用主成分分析和层次聚类热图分析对从[植物名称1]和[植物名称2]样品中获得的数据进行分类。我们在这两个[植物名称]物种中检测到279种黄酮类化合物,包括90种异黄酮和78种黄酮。[植物名称1]中的异黄酮和黄酮类化合物比例较大,含量高于[植物名称2]。[植物名称1]的总淀粉含量显著高于[植物名称2]。相比之下,[植物名称1]中的可溶性膳食纤维、不溶性膳食纤维和粗蛋白含量明显低于[植物名称2]。综上所述,我们的结果表明,[植物名称1]更适合用作药物,而[植物名称2]更适合作为可食用食物,并为开发[植物名称1]和[植物名称2]种质资源提供了理论基础。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/5b2ac6a96198/fpls-14-1115782-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/ed2f1c122689/fpls-14-1115782-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/37f31565b400/fpls-14-1115782-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/330fee167c0e/fpls-14-1115782-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/967587fc3e0e/fpls-14-1115782-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/b6880bed6425/fpls-14-1115782-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/56a8caf55857/fpls-14-1115782-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/5b2ac6a96198/fpls-14-1115782-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/ed2f1c122689/fpls-14-1115782-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/37f31565b400/fpls-14-1115782-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/330fee167c0e/fpls-14-1115782-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/967587fc3e0e/fpls-14-1115782-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/b6880bed6425/fpls-14-1115782-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/56a8caf55857/fpls-14-1115782-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d8e5/10090398/5b2ac6a96198/fpls-14-1115782-g007.jpg

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