14份紫叶紫苏叶片营养综合评价及精油型分析

于二汝; 袁婷婷; 杨航; 向依; 李慧琳; 奉斌

doi:10.13386/j.issn1002-0306.2022030177

14份紫叶紫苏叶片营养综合评价及精油型分析

Comprehensive Nutritional Evaluation and Essential Oil Type Analysis of 14 Purple Perilla frutescens Lines

摘要

摘要: 为筛选优质药食兼用型紫叶紫苏资源，本研究对源于贵州、湖南、山西和黑龙江的14个紫叶紫苏品系（编号C01~C14）叶片的基本营养品质、主要活性成份和微量矿物质含量进行了测定，并利用因子分析和系统聚类分析对紫苏叶营养品质进行评价，同时分析了各紫苏叶片的精油型。结果显示，不同紫苏的粗蛋白、粗脂肪、粗纤维、可溶性蛋白、总游离氨基酸和可溶性糖含量依次为12.87~19.52、2.07~4.19、6.59~9.84 g/100 g、0.99~2.49、0.17~1.57、28.90~61.54 g/kg，黄酮、总酚和维生素C等活性物质含量分别为13.28~24.35 g/kg、59.26~99.18 mg/kg、1.16~8.17 mg/100 g。Fe、Zn、Mn和Cu四种矿物质含量依次为13.96~27.86、5.60~8.94、4.63~19.74和0.52~2.61 mg/kg。因子分析显示，紫叶紫苏叶片营养成分可以提取出“糖和矿质元素”、“活性物质”、“蛋白质”和“脂肪”4个公因子，综合品质表现最优的为C05，其次为C12、C11、C06和C10。利用系统聚类分析将14份紫苏划分为“高糖高矿物质组”、“高脂高蛋白高活性成分组”和“高纤维低营养组”，分别包含8、3和3份紫苏。精油含量检测和成份分析显示，14份紫苏精油含量为0.25%~1.09%，精油型分为富含L-紫苏醛的PA型、富含肉豆蔻醚的PP-m型、主含香薷酮的非典型EK+型以及富含1-(2-呋喃基)-1,4-戊二酮的MP型等4种类型，分别包含7、1、2和4份紫苏。综合评价后得出C05品质最佳，且为精油含量丰富的PA型紫苏，可作为药食兼用型紫苏加以利用。

Abstract: In order to screen Perilla resources suitable for both medicine and food, basic nutritional quality, main active components and mineral content were determined in 14 purple Perilla frutescens lines (No.C01~C14), which were collected from Guizhou, Hunan, Shanxi and Heilongjiang provinces. The nutritional quality of Perilla leaves was evaluated by factor analysis and systematic cluster analysis. In addition, the essential oil types of the Perilla lines were also analyzed. The results showed that the content of crude protein, crude fat, crude fiber, soluble protein, total free amino acids and soluble sugar were 12.87~19.52, 2.07~4.19, 6.59~9.84 g/100 g, 0.99~2.49, 0.17~1.57 and 28.90~61.54 g/kg, respectively. The contents of flavonoids, total phenols and vitamin C were 13.28~24.35 g/kg, 59.26~99.18 mg/kg and 1.16~8.17 mg/100 g. The content of Fe, Zn, Mn and Cu was 13.96~27.86, 5.60~8.94, 4.63~19.74 and 0.52~2.61 mg/kg, respectively. Factor analysis showed that the four common factors of ''sugar and mineral elements'', ''active substances'', ''protein'' and ''fat'' could be extracted from the multitudinous nutrient factors of Perilla leaves. The best comprehensive quality performance was C05, followed by C12, C11, C06 and C10. Cluster analysis indicated that 14 Perilla lines could be divided into three groups, they were ''high-sugar and high-mineral group'', ''high-fat and high-protein and high-active ingredient group'' and ''high-fiber and low-nutrition group'', including 8, 3 and 3 lines correspondingly. The essential oil detection and composition analysis showed that the content of essential oil ranged from 0.25% to 1.09% in 14 Perilla lines. The chemotype of essential oil of 14 Perilla lines could be divided into four types: PA type (rich in L-perillaldehyde), pp-m type (rich in 1,3-benzodioxole, 4-methoxy-6-(2-propenyl)-), atypical EK+type (mainly containing elsholtzia ketone) and MP type (rich in 1-(furan-2-yl)-4-methylpentan-1-one), including 7, 1, 2 and 4 Perilla lines respectively. After comprehensive evaluation, it was concluded that C05 was the best line in quality and was also rich in PA-type essential oil, which could be developed into both medicine and food.