Dissertation
Dissertation > Medicine, health > Chinese Medicine > Of Pharmacy > Traditional Chinese medicine chemical

Analysis of the Nutritional Components and Study of Total Flavonoids in Xiaoxianggou

Author YingYueYue
Tutor HeGuoQing
School Zhejiang University
Course Of Food Science
Keywords Xiao Xianggou tiaoyerong quanyerong tianxianguo nutrition flavonoid process optimization
CLC R284
Type Master's thesis
Year 2012
Downloads 43
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Lishui, the mountainous city located in the south of Zhejiang Province, has rich plant resources. So it is common for people there to use plants for nutrition and health care. Among them, Xiao Xianggou is a widely applicated one.Xiao Xianggou, full of sweet fragrance, are widely used as a folk cooking of food seasoning, people believe it can invigorate the stomach, promote digestion, expelle wind and remove dampness. When cooked with meat and chicken, it not only can increasing the dishes fragrance, but also reduce the meat dish of greasy.In folk, there are three species of Xiao Xianggou. They are tiaoyerong (Ficuspa-ndurata hance var.angustifolia Cheng), quanyerong (Ficus pandurata Hanc var.hoiophylla Migo) and tianxianguo (Ficus erecta Thunb. var. beecheyana (Hook.et Arn.) King), respectively. The vernacular name is xiyeniurusheng, xiaoyeniunaisheng, xiaopanpo. The descending order of their using is tiaoyerong, quanyerong and tianxianguo. It is believed their health and medicinal value is relatively decend, but medical value ascend.In this paper, we focus our attention on the basic source of Xiao Xianggou, tiaoyerong, quanyerong and tianxianguo. Addtionally we comparatively study the nutrient content of the three plants root, stems, and leaves, and comprehensively evaluate their nutritional value. We also use tiaoyerong to study how to determine the flavonoid concent of its total and we will use this method to determine the concentration of the three plants stems, root, leaves. Therefore, we can have a better skill and study of flavonoid extraction process.This study consists of two parts. Results are as follows.1. Analysis of the nutritional content of Xiao XianggouWe were determined by using the national standard of the general composition of small fragrant hook, trace elements, amino acids, vitamins, and three parts of the root stem and leaf nutrients were compared. The results show that Xiao Xianggou is variety of nutrient-rich, and the amino acid composition of spices very reasonable.In tiaoyerong, the content of stems crude fiber is the highest, accounting for 44.85%; the reducing sugar content of the roots is the highest, reaching 20.88%; Crude fat, vitamin C, water extracts content and crude protein content of the leaves, are 2.65%,16.11 (mg/100g),21.60% and 16.64%, respectively; Total amino acids of tiaoyerong is leaves> stems> roots; three parts contain a high proportion of glutamate, indicating that those with civil when it is used for seasoning; Three parts are detected in 7 kinds of essential amino acids; In the leaves, stems and roots of seven essential amino acids accounted for total amino acids, are 36.37%,25.31%, 28.28%, respectively; the essential amino acids and the ratio of non-essential amino acids, are 1:1.7,1:2.9,1:2.5, respectively; There are rich in essential trace elements Zn, Cu, Mn, Fe in tiaoyerong, particularly the content of Fe, Mn, Zn are very high, comparing the total mineral elements:leaves> roots> stems.In quanyerong, the content of stems crude fiber is the highest, accounting for 45.07%; Crude fat, crude protein and total sugar in the leaves of quanyerong are the highest in all of three parts. They are 1.43%,17.46%and17.14%, respectively; the content of three crude fat, crude protein and total sugar, is leaves> stems> roots; Total amino acids of quanyerong is leaves > roots> stems; three parts contain a high proportion of glutamate; Three parts are detected in 7 kinds of essential amino acids; In the leaves, stems and roots of seven essential amino acids accounted for total amino acids, are 37.33%,26.45%,26.98%, respectively; the essential amino acids and the ratio of non-essential amino acids, are 1:1.7,1:2.8,1:2.7, respectively; quanyerong content and distribution of mineral elements approximately equal to tiaoyerong, but the total content is decline.In tianxianguo, the content of stems crude fiber is the highest, accounting for 46.69%; Crude fat, crude protein and total sugar in the leaves of tianxianguo are the highest in all of three parts, are 2.67%,17.31% and 19.84%, respectively; Total amino acids of tianxianguo is leaves> stems> roots; three parts contain a high proportion of glutamate; Three parts are detected in 7 kinds of essential amino acids; In the leaves, stems and roots of seven essential amino acids accounted for total amino acids, are 36.54%,26.41%,28.10%, respectively; the essential amino acids and the ratio of non-essential amino acids, are 1:1.7,1:2.8,1:2.6, respectively; tianxianguo content and distribution of mineral elements approximately equal to tiaoyerong.2. Analysis on the total flavonoid content of Xiao XianggouFirstly, we studied the testing conditions of total flavonoid of Xiao Xianggou, the results show that the testing conditions are:70% ethanol, hydrochloric acid-Mg as developing reagents, rutin as a control, spectrophotometer wavelength of 526nm, the reaction time is 40min, magnesium dosage of 100mg, the recovery rate is 98.72%, good stability.The total flavonoid content of the leaves, stems and roots of tiaoyerong are:17.03 g/kg, 10.76 g/kg and 14.24 g/kg, respectively.The total flavonoid content of the leaves, stems and roots of quanyerong are:20.85 g/kg, 7.44 g/kg and 22.02 g/kg, respectively.The total flavonoid content of the leaves, stems and roots of tianxianguo are:19.56 g/kg, 11.54 g/kg and 25.43 g/kg, respectively. We studied on the extraction process of total flavonoid in the roots of tiaoyerong. The proper process parameters were selected as follows:extracting solvent was 70% ethanol, liquid-solid ratio was 20:1, extracting twice and extracting time was 45 min. Under the optimum conditions, the content of total flavonoid of tiaoyerong could reach 14.24 mg/g.

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