通过网络平台销售的一些银杏属植物根茎中的姜黄素含量:品种和栽培地点的影响。

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Science Pub Date : 2024-06-11 eCollection Date: 2024-01-01 DOI:10.1155/2024/5929119
Chaowalit Monton, Orawan Theanphong, Pathamaporn Pathompak, Jirapornchai Suksaeree, Natawat Chankana
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引用次数: 0

摘要

姜科植物用途广泛,可用于食品、医药和化妆品等多个领域。最近,姜黄和其他姜科植物可以通过网络平台轻易买到。然而,其质量,特别是姜黄素含量,尚未得到充分评估。有鉴于此,本研究旨在利用高效液相色谱法分析姜黄素的含量,包括双去甲氧基姜黄素、去甲氧基姜黄素和姜黄素。分析对象包括单叶薑(Zingiber montanum,ZM)、芳香莪术(Curcuma aromatica,CA)、万年青(Curcuma wanenlueanga,CW)、莪术(Curcuma zedoaria,CZ)的根茎,以及网络平台上销售的 16 个莪术(Curcuma longa,CL)样本。对物种和种植地点的影响进行了评估、比较和聚类。结果表明,CL的姜黄素含量最高,其次分别是CA、CZ、ZM和CW。在 CW 中未检测到姜黄素,而在 ZM 中则未检测到双去甲氧基姜黄素和去甲氧基姜黄素。聚类分析显示,CW 与 ZM 关系密切,CA 与 CZ 关系密切,而 CL 与这两个聚类关系都不密切。在 16 个 CL 样本中,最常见的姜黄素是姜黄素,其次分别是双去甲氧基姜黄素和去甲氧基姜黄素。有三个样本的姜黄素含量低于 5%,未达到《泰国草药药典》规定的标准水平。此外,有 10 个样本的姜黄素总含量超过了 10%,其中 3 个样本超过了 15%。来自不同地区的姜黄素总含量最高的前三个样本如下:尖竹汶府塔央县(17.02%)、塔克府帕帕县(16.97%)和叻丕府帕苴县(15.45%)。聚类分析显示,CL 样品可分为两大类:低姜黄素组和高姜黄素组。这项研究为消费者通过网络平台寻找姜黄素含量高的优质姜科植物根茎提供了有价值的见解。通过关注姜黄素含量,消费者在网上购买薑科植物时可以做出明智的决定。这些信息不仅有助于选择优质根茎,还能确保所购产品的效力和功效,从而提升消费者的整体体验。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Curcuminoid Contents in Rhizomes of Some Zingiberaceous Plants Sold via Online Platforms: Influence of Species and Cultivation Location.

Zingiberaceous plants are versatile and find application in various fields, including food, medicine, and cosmetics. Recently, turmeric and other Zingiberaceous plants have become readily available through online platforms. However, the quality, specifically the curcuminoid content, has not been adequately assessed. In light of this issue, this study is aimed at analyzing the curcuminoid contents, including bisdemethoxycurcumin, demethoxycurcumin, and curcumin, using high-performance liquid chromatography. The analysis targets the rhizomes of Zingiber montanum (ZM), Curcuma aromatica (CA), Curcuma wanenlueanga (CW), Curcuma zedoaria (CZ), and sixteen Curcuma longa (CL) samples sold on online platforms. The influence of species and cultivation locations was evaluated, compared, and clustered. The results indicated that CL exhibited the highest curcuminoid contents, followed by CA, CZ, ZM, and CW, respectively. Curcumin was not detected in CW, while bisdemethoxycurcumin and demethoxycurcumin were absent in ZM. Cluster analysis revealed that CW was closely related to ZM, and CA was closely related to CZ, while CL was not closely related to either cluster. Among the sixteen CL samples, the most commonly found curcuminoids were curcumin, followed by bisdemethoxycurcumin and demethoxycurcumin, respectively. Three samples contained curcuminoid contents of less than 5%, failing to meet the standard level specified in the Thai Herbal Pharmacopoeia. Furthermore, ten samples had total curcuminoid contents higher than 10%, with three samples exceeding 15%. The top three samples with the highest total curcuminoid contents from different locations were as follows: Tha Yang District, Phetchaburi Province (17.02%); Phop Phra District, Tak Province (16.97%); and Pak Tho District, Ratchaburi Province (15.45%). Cluster analysis revealed that CL samples could be grouped into two major categories: low curcuminoid and high curcuminoid groups. This study offers valuable insights for consumers seeking high-quality rhizomes of Zingiberaceous plants with high curcuminoids, through online platforms. By focusing on the curcuminoid content, consumers can make informed decisions when purchasing Zingiberaceous plants online. This information not only aids in selecting superior quality rhizomes but also enhances the overall consumer experience by ensuring the potency and efficacy of the purchased products.

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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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