以3个产地[甘肃(SC1)、宁夏(SC2)和内蒙古(SC3)]的沙葱为原料,分析其基本营养成分和风味物质的组成。按照食品安全国家标准,测定粗脂肪、粗蛋白、粗纤维、水分、矿物质元素及氨基酸组成和含量;采用DNS法测定还原糖及总糖含量;采用全二维气相色谱-飞行时间质谱测定风味物质的组成,同时对风味化合物进行主成分分析(principal component analysis,PCA),进一步通过正交偏最小二乘判别分析差异风味化合物。结果显示,3个产地沙葱粗脂肪含量为3.90%~4.90%,粗蛋白含量为26.60%~31.80%,水分含量为85.17%~91.69%,粗纤维含量为4.30%~11.00%,还原糖含量为2.97%~4.42%,总糖含量为5.35%~10.47%;K、Ca、Al、Fe是沙葱中的主要矿物质元素,且不同矿物质元素之间的吸收与代谢存在协同或拮抗的关系;沙葱总氨基酸含量为131.24~167.94 mg/g,且以Asp、Glu、Ala、Arg、Leu、Lys和Phe为主;3个产地沙葱共鉴定出368种风味化合物,主要为醇酮类化合物和含硫化合物,获得关键差异化合物54种,主要为含硫类化合物及醇类化合物。沙葱营养丰富,且不同产地其基本营养成分和风味物质组成存在差异。SC1还原糖及总糖含量较高;SC2粗蛋白、水分和粗纤维含量较高;SC3粗脂肪和总氨基酸含量较高;大体上讲,SC3含有更为丰富的矿物质;SC1具有独特的香料味,SC2果香味更浓厚,SC3辣味气味更佳。
Allium mongolicum Regel from three origins (Gansu SC1, Ningxia SC2 and Inner Mongolia SC3) was used as raw materials to analyze the composition of basic nutrients and flavor compounds.Crude fat, crude protein, crude fiber, water, mineral elements and the composition and content of amino acids were determined according to the national food safety standards.DNS method was used to determine the content of reducing sugar and total sugar.Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOF-MS) was used to determine the composition of flavor compounds, and principal component analysis (PCA) was performed on flavor compounds.Additionally, differential flavor compounds were further analyzed by orthogonal partial least squares-discriminant analysis (OPLS-DA).The results revealed that the crude fat content of A.mongolicum was in the range of 3.90%-4.90%, the crude protein content was in the range of 26.60%-31.80%, the moisture content was in the range of 85.17%-91.69%, the crude fiber content was in the range of 4.30%-11.00%, the reducing sugar content was in the range of 2.97%-4.42%, and the total sugar content was in the range of 5.35%-10.47%.K, Ca, Al and Fe were the main mineral elements in A.mongolicum, and there was a synergistic or antagonistic relationship between the absorption and metabolism of different mineral elements.The total amino acid content of A.mongolicum ranged from 131.24 to 167.94 mg/g, and Asp, Glu, Ala, Arg, Leu, Lys and Phe were predominant.A total of 368 flavor compounds were identified in A.mongolicum with alcohol ketones and sulfur-containing compounds dominated.54 key differential compounds were obtained with sulfur-containing compounds and alcohols dominated.A.mongolicum was rich in nutrients, and the composition of basic nutrients and flavor substances were varied with different production areas.Higher content of reducing sugar and total sugar was observed of SC1 samples.Higher content of crude protein, water and crude fiber was observed of SC2 samples.Higher content of crude fat and total amino acids was observed of SC3 samples.In general, SC3 samples contained more abundant minerals.SC1 samples had a unique spice flavor, SC2 samples had a stronger fruity aroma, and SC3 samples had a better spicy aroma.
[1] 苏文娟. 沙葱粉对肉羊生长性能、养分表观消化率及瘤胃发酵参数的影响[J].中国饲料, 2025(2):121-124.
SU W J.The effect of Allium mongolicum powder on the growth performance, apparent digestibility of nutrients, and rumen fermentation parameters of meat sheep[J].China Feed, 2025(2):121-124.
[2] 卢跃红, 王斌, 刘偲, 等.沙葱多酚提取物抗氧化活性及其对消化酶的抑制作用[J].中国食品学报, 2024, 24(8):164-177.
LU Y H, WANG B, LIU C, et al.Antioxidant activities and inhibitory effects on digestive enzyme of polyphenolic extracts from Allium mongolicum Regel[J].Journal of Chinese Institute of Food Science and Technology, 2024, 24(8):164-177.
[3] 康乐乐, 刘旺景, 赵霞芳, 等.刈割期及产地对沙葱常规营养成分的影响[J].农业科技与信息, 2022(4):91-94.
KANG L L, LIU W J, ZHAO X F, et al.Effects of cutting date and origin on conventional nutrients of Allium mongolicum Regel[J].Agricultural Science-Technology and Information, 2022(4):91-94.
[4] 敖长金. 沙葱及其提取物的抗氧化、抗炎和免疫调节作用[J].饲料工业, 2021, 42(11):1-6.
AO C J.Effects of Allium mongolicum Regel and its extracts on anti-oxidant, anti-inflammation and immunomodulation in animals[J].Feed Industry, 2021, 42(11):1-6.
[5] ZHAO L H, SUN X Y, WU J, et al.Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages[J].Food Science & Nutrition, 2022, 10(1):169-178.
[6] 马毓泉. 内蒙古植物志(第5卷)[M].第二版.呼和浩特:内蒙古人民出版社, 1994:489-491.
MA Y Q.Flora of Inner Mongolia (Vol.5)[M].2nd Edition.Hohhot:Inner Mongolia People's Publishing House, 1994:489-491.
[7] 李时珍. 本草纲目下[M].北京:中国卫生出版社, 1982:1588.
LI S Z.Compendium of Materia Medica[M].Beijing:China Health Press, 1982:1588.
[8] 张君萍. 沙葱籽油和多糖的提取及其降血脂作用[D].南京:南京农业大学, 2011.
ZHANG J P. Extraction of seed oil and seedpolysaccharides of Allium mongolicum Regel and eefection of reducing blood lipids. Nanjing: Nanjing Agricultural University, 2011.
[9] XIE K L, WANG Z F, WANG Y J, et al.Effects of Allium mongolicum Regel supplementation on the digestibility, methane production, and antioxidant capacity of Simmental calves in Northwest China[J].Animal Science Journal, 2020, 91(1):e13392.
[10] 刘玉蓉. 不同组分沙葱黄酮对小鼠免疫、抗氧化及肠道形态结构的影响[D].呼和浩特:内蒙古农业大学, 2022.
LIU Y R.Effects of different components of flavones from Allium mongolicum Regel on immunity, antioxidation and intestinal morphology in mice[D].Hohhot:Inner Mongolia Agricultural University, 2022.
[11] 张珣, 王婧, 丁华, 等.DNS法测定茶叶中掺杂蔗糖含量[J].湖北农业科学, 2021, 60(21):107-111.
ZHANG X, WANG J, DING H, et al.Study on the DNS method for measuring the content of doped sucrose in tea[J].Hubei Agricultural Sciences, 2021, 60(21):107-111.
[12] 高忠东, 胡晓军, 许光映, 等.品种及生态环境对亚麻粗脂肪含量的影响[J].农产品加工(学刊), 2013(24):66-68.
GAO Z D, HU X J, XU G Y, et al.Impact of flax variety and the ecological environment to crude fat of flax seed[J].Academic Periodical of Farm Products Processing, 2013(24):66-68.
[13] CHILUWAL A, HARAMOTO E R, HILDEBRAND D, et al.Late-season nitrogen applications increase soybean yield and seed protein concentration[J].Frontiers in Plant Science, 2021, 12:715940.
[14] 贾云, 郭思达, 张倩颖, 等.国产雪茄茄芯烟叶工业发酵条件单因素优化研究[J].中国烟草学报, 2024, 30(3):105-115.
JIA Y, GUO S D, ZHANG Q Y, et al.Study on single factor optimization of industrial fermentation conditions for domestic cigar tobacco leaves[J].Acta Tabacaria Sinica, 2024, 30(3):105-115.
[15] 中国疾病预防控制中心营养与健康所. 中国食物成分表标准版[M].第6版.北京:北京大学医学出版社, 2018.
Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention.Standard Edition of Chinese Food Composition List[M].6th ed.Beijing:Peking University Medical Press, 2018.
[16] 王俊魁, 杨帆, 赵丽华, 等.沙葱与韭菜中营养成分分析比较[J].营养学报, 2013, 35(1):86-88.
WANG J K, YANG F, ZHAO L H, et al.Analysis and comparison of nutritional components in Allium mongolicum Regel and Chinese chive (Allium tuberosum Rottler)[J].Acta Acta Nutrimenta Sinica, 2013, 35(1):86-88.
[17] 吴茂江. 镍与人体健康[J].微量元素与健康研究, 2014, 31(1):74-75.
WU M J.Nickel and human health[J].Studies of Trace Elements and Health, 2014, 31(1):74-75.
[18] 冯起, 尹鑫卫, 朱猛, 等.统筹推进西北地区盐碱地综合治理利用:现状、挑战与对策建议[J].中国科学院院刊, 2024, 39(12):2060-2073.
FENG Q, YIN X W, ZHU M, et al.Overall promotion of integrated management and utilization of saline-alkali land in Northwest China:Conditions, challenges, and recommendations[J].Bulletin of the Chinese Academy of Sciences, 2024, 39(12):2060-2073.
[19] TROVATO M, FUNCK D, FORLANI G, et al.Amino acids in plants:Regulation and functions in development and stress defense[J].Frontiers in Plant Science, 2021, 12:772810.
[20] WANG Y X, ZHANG M H, WU C Z, et al.SlWRKY51 regulates proline content to enhance chilling tolerance in tomato[J].Plant, Cell & Environment, 2024, 47(12):5104-5114.
[21] XU B, LONG Y, FENG X Y, et al.GABA signalling modulates stomatal opening to enhance plant water use efficiency and drought resilience[J].Nature Communications, 2021, 12(1):1952.
[22] ZHANG L D, CAO S Y, LI J F, et al.Effects of drying methods on the volatile compounds of Allium mongolicum Regel[J].Foods, 2022, 11(14):2080.
[23] 于晶, 温荣欣, 闫庆鑫, 等.葱属植物活性物质及其生理功能研究进展[J].食品科学, 2020, 41(7):255-265.
YU J, WEN R X, YAN Q X, et al.Bioactive constituents of Allium and their physiological functions:A review[J].Food Science, 2020, 41(7):255-265.
[24] CAI W T, FENG T, YAO L Y, et al.Characterisation of differential aroma markers in roasted coffee powder samples by GC× GC-TOF-MS and multivariate statistical analysis[J].Food Bioscience, 2024, 59:104207.
[25] SHEN X, WANG H T, YAO L Y, et al.Volatile compounds analysis and sensory profiling of four colored roasted sweet potatoes via HS-SPME GC-O-MS and HS-SPME GC× GC-TOF MS[J].Journal of Food Composition and Analysis, 2024, 131:106256.
