Comparison Of Nutrition Quality And Pharmacological Components In Different Yams

Yam is tuber of yam，which belongs to dioscorea families．It could invigoratingQi of the spleen，which is a traditional health food．It could be used as both drug andfood，which was published by Ministry of health of the People’s Republic ofChina．Four kind of yam were applied as “National geographic mark protectionproducts”，which were “Tiegun Yam” produced in Jiaozuo of Henan Province，“ChenjiYam” produced in Chenji of Shandong Province，“Foshou Yam” produced in Wuxueof Hubei Province and “Nanyang Yam” produced in Ruichang of Jiangxi Province，respectively．The above four kind of yam were used as material in this paper，content ofmoisture were detected firstly，then main nutrition components including ash，reducing sugar，crude fat，starch，protein and amino acid were determined，finally thecontent of four kind of trace elements such as Zn，Cu，Fe and Mn were detected，allthe above components were detected by methods in national standard．Result showedthat content of dry matter was highest in “Tiegun Yam”（29.4%），while content of drymatter in “Foshou Yam” was lowest（20.3%）．Content of ash in “Tiegun Yam”，“Chenji Yam”，“Foshou Yam” and “Nanyang Yam” was4.24±0.42，4.10±0.05，5.41±0.15and4.87±0.38（%），respectively；Content of reducing sugar was3.37±0.05，5.60±0.21，6.45±0.07and3.18±0.03（%），respectively；Content of protein was13.48±0.18，12.62±0.23，19.15±0.87and13.23±0.16（%），respectively；Contentof crude fat was0.629±0.09，0.626±0.01，0.521±0.01and0.730±0.01（%），respectively；Content of starch was75.3±0.14，72.1±0.01，71.6±0.07and81.1±0.07（%），respectively；Content of Zn was11.77±0.22，11.82±0.56，16.43±0.30and10.29±0.28（mg/kg），respectively；Content of Cu was13.92±0.77，10.22±0.62，17.53±0.53and2.60±0.23（mg/kg），respectively；Content of Fe was98.64±0.58，80.58±2.46，160.77±0.54and64.70±1.40（mg/kg），respectively；Content of Mn was3.21±0.14，8.21±0.44，12.41±0.76and6.09±0.15（mg/kg），respectively．Contentof ash，reducing sugar，protein and trace elements in dry material were highest in “Foshou Yam”，“Nanyang Yam” had maximum content of starch，content of thosenutrition components in “Tiegun Yam” and “Chenji Yam” were intercalated．All theabove of yam had17kind of common amino acid，including8kind of essential aminoacids，content of crude fat was low．Ultrasonic extraction-HPLC determination of allantoin in yam was established，optimum chromatogram conditions were as follows：Column：Phenomenex Luna C18（250mm×4.6mm，5μm）；Mobile phase：methanol-water（1∶9，V/V）；Flow rate：0.5mL/min；Temperature：room temperature；Detect wavelength：224nm；Injectionvolume：10μL．Dioscin and polyphenol were determined by visible spectrophotometryin544nm and765nm respectively．Active polysaccharide was extracted by waterextracting-alcohol precipitating．The functional groups in polysaccharide wereidentified by infrared scan．Result showed that content of allantoin in “Tiegun Yam”，“Chenji Yam”，“Foshou Yam” and “Nanyang Yam” was0.462±0.020，0.935±0.045，0.495±0.021and1.029±0.028（%），respectively；Content of dioscin was1.038±0.012，0.902±0.022，0.995±0.025and0.557±0.012（%），respectively；“Nanyang Yam” hadthe highest content of allantoin，161%higher than “Tiegun Yam”，which had thelowest content of allantoin．Content of total polyphenol was0.110±0.006，0.084±0.004，0.101±0.004and0.105±0.006（mg/g），respectively；“Tiegun Yam” and“Chenji Yam” had the highest and the lowest content of dioscin and polyphenol，respectively．Different between them was125%and31.4%，respectively．Content ofactive polysaccharide was8.701±0.232，13.487±0.251，7.355±0.423�'�5.420±0.243（%），respectively；“Chenji Yam” had the highest content of activepolysaccharide，it was146%higher than “Nanyang Yam”，which had the lowestcontent of active polysaccharide．The four kind of pharmacological components in“Foshou Yam” were mediacy．...