Identification of carbohydrate in Polygonatum sibiricum: fructo-oligosaccharide was a major component

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Quality and Safety Pub Date : 2023-07-03 DOI:10.1093/fqsafe/fyad029

Jiabei Xia, Cenrong Zhang, Kai Zhu, Xingyu Mei, Huan Cheng, Shiguo Chen, Xingqian Ye, Jianle Chen

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引用次数: 1

Abstract

Polygonatum sibiricum, famous for its physiological activities, is a popular Chinese food and also a traditional Chinese herb containing many carbohydrates as the main component. However, except the most reported polysaccharides, other detailed compositions of carbohydrates were still not clear. To verify the controversial existence of starch and investigate other components especially about oligosaccharides, we used iodine-potassium iodide colorimetric detection and enzymatic hydrolysis to determine starch. Then, oligosaccharides were analyzed by thin-layer chromatography (TLC), gel permeation chromatography (GPC), high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), and hydrophilic interaction chromatography-electrospray tandem mass spectrometry (HILIC-ESI-MS/MS). Results showed that the rhizome of Polygonatum sibiricum lacked starch, and fructo-oligosaccharides were the main component, accounting for about 28.95%. Oligosaccharides with degrees of polymerization above 10 were the most abundant components. This study clearly illustrated the unknown carbohydrate components of Polygonatum rhizome, promoting its functional value with new evidence.

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黄精中碳水化合物的鉴定:低聚果糖是主要成分

黄精是一种广受欢迎的中国食品，也是一种以碳水化合物为主要成分的传统中草药，具有丰富的生理活性。然而，除了大多数报道的多糖外，其他碳水化合物的详细组成仍然不清楚。为了验证有争议的淀粉的存在，并研究其他成分，特别是低聚糖，我们采用碘-碘化钾比色法和酶水解法测定淀粉。采用薄层色谱法(TLC)、凝胶渗透色谱法(GPC)、脉冲安培检测高效阴离子交换色谱法(HPAEC-PAD)和亲水相互作用色谱-电喷雾串联质谱法(HILIC-ESI-MS/MS)对低聚糖进行分析。结果表明，黄精根中淀粉含量较低，主要成分为低聚果糖，约占28.95%。聚合度在10以上的低聚糖含量最高。本研究明确了黄精中未知的碳水化合物成分，以新的证据促进了黄精的功能价值。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.