不同生长年限巫山庙党质量评价  

Quality Evaluation of Wushan Codonopsis pilosula with Different Growth Years

作　　者：郭美玲 王文品 黄璐晗 杨丽莉 岳宇森 邱思博 阚建全[1,2,3] 杜木英 GUO Meiling;WANG Wenpin;HUANG Luhan;YANG Lili;YUE Yusen;QIU Sibo;KAN Jianquan;DU Muying(College of Food Sciences,Southwest University,Chongqing 400715,China;Chinese-Hungarian Cooperative Research Centre for Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China;Chongqing Sericulture Science and Technology Research Institute,Chongqing 400700,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中匈食品科学合作研究中心,重庆400715 [3]川渝共建特色食品重庆市重点实验室,重庆400715 [4]重庆市蚕业科学技术研究院,重庆400700

出　　处：《食品工业科技》2025年第4期279-290,共12页Science and Technology of Food Industry

基　　金：重庆市科技兴林基金(2021-5)。

摘　　要：为比较不同生长年限巫山庙党的质量,采集1~5年生巫山庙党为研究对象,采用高效液相色谱和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)技术,分析其营养成分、有机酸、水解氨基酸、活性成分和挥发性组分的差异。结果表明:4年生巫山庙党多糖和醇溶性浸出物含量最高,分别为20.97%和69.74%,5年生多糖含量最低,为8.38%;党参炔苷含量在第4年最高,为16.20μg/g,2~3年为快速生长期。5个年限巫山庙党中共鉴定出116种挥发性化合物,主要为醇类、醛类和酯类,其中有47种关键风味化合物气味活度值(odor activity value,OAV)大于1,从中筛选出15种差异关键风味化合物,癸醇和2,4-癸二烯醛是生长过程风味贡献最大的化合物,表现出刺激性脂肪味的庚醛是第5年的特征风味物质。综合分析认为4年生巫山庙党食用和保健品质最佳。本研究对不同生长年限巫山庙党的质量进行动态分析,以期为党参资源的精深加工和综合利用提供一定的理论指导。In order to compare the quality of Wushan Codonopsis pilosula at different growth years,1~5 year old Wushan Codonopsis pilosula was collected.High performance liquid chromatography and gas chromatography-mass spectrometry(GC-MS)were used to analyse for differences in nutrients,organic acids,hydrolysed amino acids,active ingredients and volatile components.The results showed that the polysaccharide and alcohol-soluble extract contents of Wushan Codonopsis pilosula were the highest at 20.97%and 69.74%for 4 years,and the polysaccharide content was the lowest at 8.38%for 5 years.The content of lobetyolin was highest in the 4 years at 16.20μg/g,with 2 to 3 years being its rapid growth period.A total of 116 volatile compounds,mainly alcohols,aldehydes and esters,were identified in the Wushan Codonopsis pilosula over 5 years,of which 47 key flavour compounds had an odour activity value(OAV)greater than 1.In addition,15 differential key flavour compounds were distinguished.1-Decanol and 2,4-Decadienal were identified as the compounds contributing most to the flavour of the growing process,with heptanal exhibiting a piquant fatty flavour,being the characteristic flavour compound in 5 years period.In a comprehensive analysis,the 4 years Wushan Codonopsis pilosula was considered to have the best edible and health qualities.This study provided a dynamic analysis of the quality of Wushan Codonopsis pilosula at 5 growth years,with a view to providing some theoretical guidance for the deep processing and comprehensive utilization of the Wushan Codonopsis pilosula resources.

关 键 词：巫山庙党 生长年限 质量 挥发性成分 动态变化 

分 类 号：TS201.1[轻工技术与工程—食品科学]