| Chrysanthemum,the dry capitulum of compositae chrysanthemum(Chrysanthemum morfolium Ramat),which is recorded in the Sheng Nong's herbal classic as top grade firstly."Drinking chrysanthemum tea frequently is beneficial for blood circulating as well as body and mind relaxing".Chrysanthemum contains flavonoids,volatile oils,triterpene,organic acids as well as other medicinal ingredients,which exhibits antiviral,antitumor and antioxidant activities.At present,the research of medicinal composition of chrysanthemum is mainly researching on flavonoids,while nutrients mainly focusing on basic nutrition as the soluble sugar,amino acids and mineral elements.According to the usage,chrysanthemum can be divided into three categories as edible,ornamental and medicinal.As is known to all,chrysanthemum cultivated in Kaifeng is a leader in ornamental chrysanthemum with a long history of edible,but the documents of its original nutrition value were less reported.The determination and analyses of the six major nutrients named moisture,polysaccharide,amino acid,vitamin C,mineral elements and fat of Kaifeng chrysanthemum(Huangfeiwu,Huangshanhuangju,Jinsidaju,Yinsidaju,Baixianju,Bianliangziyu)provides a theoretical basis for the scientific,rational development on nutritional value of Kaifeng chrysanthemum.1.The moisture content of fresh chrysanthemum was determined with toluene method.The moisture contents of Huangfeiwu,Huangshanhuangju,Jinsidaju,Yinsidaju,Baixianju and Bianliangziyu were 70.42%,88.47%,82.10%,88.85%,87.19%and 78.49%,respectively.2.The polysaccharide extracted by hot water reflux method,and the content of polysaccharide was deternined by spectrophotometry,then the optimal extraction process was selected with the orthogonal design.After removing protein with enzyme-Sevage,we compared the enrichment ability of membrane separation technology(membrane molecular weight were 100KDa and 3 KDa)and alcohol precipitation process.The best extraction process was as follows:solid-liquid ratio of 1:25(M:V,g/ml),extraction time of 1 h,grinding degree of 40 and extracting at 100?.By membrane separation enrichment of polysaccharide,the contents of Huangfeiwu,Huangshanhuangju,Jinsidaju,Yinsidaju,Baixianju and Bianliangziyu were 52.71%,47.80%,64.30%,47.80%,61.60%and 55.35%,by alcohol precipitation process,the contents were 18.94%,24.91%,22.44%,23.55%,25.39%and 21.86%.3.The amino acids in chrysanthemum extracted with hydrochloric acid were determined by HPLC with pre-column derivatization by phenyl isothiocyanate.Chromatographic conditions:Thermo C18 column(250 mm×4.6 mm,5 ?m),mobile phase A consisting of 0.1 mol/L sodium acetate buffer(pH 6.5)-acetonitrile(93:7),mobile phase B consisting of acetonitrile-water(4:1),gradient elution was used,the flow rate was 1.0 ml/min,sample volume was 5 ?L,the column temperature was 40?,the detective wavelength was 254 nm.The number of theoretical plates in aspartate calculation should not be less than 5000.6 kinds of chrysanthemum contain 16 kinds of amino acids such as aspartic acid,glutamic acid,including 7 kinds of essential amino acids named leucine,isoleucine,threonine,lysine,valine,phenylalanine,methionine.The total amino acids in Huangfeiwu,Huangshanhuangju,Jinsidaju,Yinsidaju;Baixianju and Bianliangziyu were 10.57%,11.93%,11.65%,11.10%and 10.93%.The content of essential amino acids were 3.09%,2.79%,2.93%,2.42%,2.76%and 2.58%,respectively.4.Vitamin C extracted with 3%metaphosphate acid solution was determined by HPLC.Chromatographic conditions:Dr.Maisch C18column(250 mm ×4.6 mm,5l?m),mobile phase A consisting of 0.1%phosphate-methanol(93:7),the flow rate was 0.6 ml/min,sample volume was 20 ?L,the column temperature was 25? and the detective wavelength was 232 nm.The number of theoretical plates in Vc should not be less than 10000.The contents of Vc in Huangfeiwu,Huangshanhuangju,Jinsidaju,Yinsidaju,Baixianju and Bianliangziyu were 3.36 mg/100g,62.70 mg/100g,30.07mg/100g,33.47 mg/100g,8.71 mg/100g and 21.70 mg/100g.5.The content of metal elements in chrysanthemum was determined by ICP-AES after pretreatment by microwave digestion The total amount of beneficial mineral elements of Huangfeiwu,Huangshanhuangju,Jinsidaju,Yinsidaju,Baixianju and Bianliangziyu were 35369.70 mg/kg,32008.78 mg/kg,32008.78 mg/kg,40183.11 mg/kg,39809.19 mg/kg,37364.98 mg/kg,respectively.The contents of As,Pb,Hg,Cd were 0.03-0.04 mg/kg,0.63-1.53 mg/kg,0.01-0.04 mg/kg and 0.03-0.16 mg/kg.6.The crude fat in chrysanthemum was extracted by soxhlet extraction using petroleum ether as the solvent,then methylated with methanol The chemical components of fatty acids of Huangfeiwu were analyzed by gachromatography-mass spectrum(GC/MS).and the relative contentswere determined by peak area normalization.The contents of crude fat of Huangfeiwu,Huangshanhuangju,Jinsidaju,Yinsidaju,Baixianju and Bianliangziyu respectively were 5.90%,3.60%,7.10%,3.70%,4.00%and 3.60%.There were 20 kinds of chemical components in Huangfeiwu,including 7 kinds of fatty acid and 5 kinds of saturated fatty acids.The unsaturated fatty acids accounted for 69.93%of the whole fatty acids,respectively.7.Graded the nourishment composition determination results,calculate the index value of each variety nutrition index corresponds,each index value will be accumulated comprehensive evaluation index of different varieties of nutrition in order to compare the nutritional value of six kinds of chrysanthemum.The order of comprehensive nutritional quality of the 6 kinds of chrysanthemum is Jinsidaju>Baixianju>Yinsidaju>Bianliagziyu,Huangfeiwu,Huangshanhuangju.Chrysanthemum cultivated in Kaifeng is rich in nutrients,which contain 17 kinds of amino acids,including seven kinds of essential amino acids,the content of their moisture,polysaccharides,vitamin C is high,they also rich in unsaturated fatty acids and beneficial mineral elements such as K,Fe,Mg,Ca eac.The comprehensive nutritional value of Jinsidaju and Baixianju is higher than the others.The experiment shows that the chrysanthemum cultivated in Kaifeng is a kind of flower beneficial to human health,which is expected to be developed and used for dishes,tea,health care products widely. |
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