不同花期金花茶花的品质和产量比较

黄颖桢; 陈菁瑛; 张武君; 刘保财; 赵云青; 邹福贤; 张文晴

doi:10.19303/j.issn.1008-0384.2021.08.005

不同花期金花茶花的品质和产量比较

doi: 10.19303/j.issn.1008-0384.2021.08.005

黄颖桢^{1, 2,},
陈菁瑛^{1, 2, ,},
张武君^{1, 2},
刘保财^{1, 2},
赵云青^{1, 2},
邹福贤²,
张文晴²

1.
福建省农业科学院农业生物资源研究所，福建　福州　350003
2.
福建省农业科学院药用植物研究中心，福建　福州　350003

基金项目: 福建省财政专项—福建省农业科学院创新团队建设项目（STIT2017-2-8）；福建省农业科学院科研项目（A2016-1），福建省种业创新与产业化工程（2017－2020年）林业项目（ZYCX-LY-2017006）

详细信息

作者简介:
黄颖桢（1976−），男，硕士，副研究员，主要从事药用植物资源评价研究（E-mail：hyzmprc@163.com）

通讯作者:
陈菁瑛（1966−），女，研究员，主要从事药用植物资源利用研究（E-mail：cjy6601@163.com）

中图分类号: R 282
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出版历程
- 收稿日期: 2020-12-11
- 修回日期: 2021-03-15
- 网络出版日期: 2021-07-13
- 刊出日期: 2021-08-28

Quality and Yield of Camellia nitidissima Flowers at Florescence Stages

HUANG Yingzhen^{1, 2
,},
CHEN Jingying^{1, 2
, ,},
ZHANG Wujun^{1, 2},
LIU Baocai^{1, 2},
ZHAO Yunqing^{1, 2},
ZOU Fuxian²,
ZHANG Wenqing²

1.
Institute of Agricultural Bioresource, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
2.
Medicinal Plant Research Center, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China

摘要

摘要: 目的明确金花茶花的最佳采收期，为金花茶花的采收和综合开发利用提供科学依据。方法对金花茶花的花蕾期、鱼嘴期、半开期、盛开期和凋谢期等5个不同花期的主要活性成分（总黄酮、茶多酚、总皂苷和粗多糖）和主要营养成分（氨基酸、蛋白质、粗脂肪、粗纤维和灰分）进行含量测定、比较。结果半开期金花茶花的总黄酮、茶多酚和总皂苷含量最高，其次为鱼嘴期和盛开期。金花茶花不同花期均含有7种必需氨基酸。鱼嘴期总氨基酸含量、药效氨基酸含量和鲜味氨基酸含量均较其他4个时期高，分别为5.46、3.35和1.35 g·hg⁻¹。5个不同花期金花茶花的氨基酸比值系数分（Score of amino acid ratio coefficient，SRC）分别为59.31、62.08、56.67、57.84和57.75，蛋氨酸+胱氨酸为第一限制氨基酸；鱼嘴期的蛋白质含量最高，为5.85 g·hg⁻¹。各花期中均含有较多的纤维，含量为16.8～17.5 g·hg⁻¹。凋谢期脂肪的含量最高，其次是鱼嘴期。各花期的灰分含量为3.64～3.88 g·hg⁻¹。营养成分含量的因子分析综合得分排序为：花蕾期＞鱼嘴期＞半开期＞凋谢期＞盛开期。考察不同花期金花茶花的单花重和形态表明鱼嘴期和半开期的商品性状接近，同时产量较传统采收期增加11.9%。结论鱼嘴期和半开期的金花茶花分别具有较高的活性成分含量、营养成分含量和产量。
- 金花茶花 /
- 花期 /
- 活性成分 /
- 营养成分 /
- 产量 /
- 因子分析
Abstract: Objective Optimal time for harvesting Camellia nitidissima flowers was investigated. Method The primary functional ingredients (such as, total flavonoids, tea polyphenols, total saponins, and crude polysaccharide) and the major nutrients (such as, amino acids, protein, crude fat, crude fiber, and ash) of the camellia flowers at budding, fish-mouth, semi-open, blooming, and withering stages were determined for the evaluation. Result The flowers at the semi-open stage had the highest contents of total flavonoids, tea polyphenols, and total saponin. They were followed by those at the fish-mouth and blooming stages. The flowers at all stages contained 7 essential amino acids but varied in different aspects. The total amino acids, pharmacologically functional amino acids, and savory amino acids were 5.46 g·hg⁻¹, 3.36 g·hg⁻¹ , and 1.35 g·hg⁻¹, respectively, in the fish-mouth flowers which were higher than those at other 4 stages. The score of ratio coefficient (SRC) on amino acids in the flowers at budding, fish-mouth, semi-open, blooming, and withering stages were 59.31, 62.08, 56.67, 57.84, and 57.75, respectively. Methionine and cysteine were the most limiting amino acids in the flowers. The protein content of 5.85 g·hg⁻¹ was highest at fish-mouth stage; the relatively rich fiber content ranging between 16.8 g·hg⁻¹ and 17.5 g·hg⁻¹existed at all stages; the fat peaked at withering and followed by fish-mouth stage; and the ash content of 3.64-3.88 g·hg⁻¹ did not vary much by florescence stages. An overall ranking on the nutrition scores of the flowers at different stages was budding＞fish-mouth＞semi-opening＞withering＞blooming. The weight and morphology of individual camellia flowers at fish-mouth and semi-open stages showed a similar commercial value but a significant increase of 11.9% on yield over the traditional harvesting period. Conclusion C. nitidissima flowers in the fish-mouth and semi-open stages had relatively high contents of functional ingredients and nutrients, in addition to a significantly higher yield over those picked at other stages as traditionally practiced.
- Camellia nitidissima flowers /
- florescence stages /
- functional ingredients /
- nutrients /
- yield /
- factor analysis

HTML全文

图 1 金花茶花的5个花期

Figure 1. Five florescence stages of C. nitidissima

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图 2 不同花期金花茶花的活性成分含量变化

注：（1）BD为花蕾期；F为鱼嘴期；S为半开期；B为盛开期；W为凋谢期。（2）图中不同小写字母表示差异显著（图中不同小写字母表示差异显著（P＜0.05））。

Figure 2. Functional ingredients in flowers at 5 florescence stages of C. nitidissima

Note: (1) BD: budding stage; F: fish-mouth stage; S: semi-open stage; B: blooming stage; W: withering stage. (2) Different lowercase letters in the figure indicate differences.

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表 1 不同花期金花茶花的氨基酸组成及含量比较

Table 1. Amino acids in flowers at 5 florescence stages of C. nitidissima

氨基酸　　　 Amino acids	氨基酸含量 Amino acids/(g·hg⁻¹)
氨基酸　　　 Amino acids	花蕾期 Bud stage	鱼嘴期 Fish mouth stage	半开期 Semi-open stage	盛开期 Blooming stage	凋谢期 Withering stage
苏氨酸 Threonine *	0.25	0.26	0.26	0.22	0.23
缬氨酸 Valine *	0.28	0.30	0.28	0.25	0.27
蛋氨酸 Methionine *#	0.02	0.03	0.01	0.01	0.01
异亮氨酸 Isoleucine *#	0.23	0.24	0.23	0.2	0.2
亮氨酸 Leucine *#	0.45	0.45	0.42	0.38	0.37
苯丙氨酸 Phenylalanine *#	0.26	0.27	0.25	0.22	0.23
赖氨酸 Lysine *#	0.45	0.49	0.47	0.4	0.41
天门冬氨酸 Aspartic acid #	0.57	0.62	0.57	0.47	0.52
丝氨酸 Serine	0.29	0.31	0.30	0.25	0.26
谷氨酸 Glutamic acid #	0.68	0.73	0.72	0.6	0.66
甘氨酸 Glycine #	0.26	0.27	0.26	0.22	0.23
丙氨酸 Alanine	0.31	0.31	0.32	0.27	0.3
胱氨酸 Cysteine	0.01	0.02	0.01	0.01	0.01
酪氨酸 Tyrosine	0.18	0.19	0.16	0.15	0.14
组氨酸 Histidine	0.16	0.16	0.15	0.14	0.14
精氨酸 Arginine #	0.25	0.25	0.24	0.21	0.22
脯氨酸 Proline	0.42	0.56	0.43	0.32	0.38
必需氨基酸 Essential amino acids （EAA）	1.94	2.04	1.92	1.68	1.72
非必需氨基酸 Non-essential amino acids （NEAA）	3.13	3.42	3.16	2.64	2.86
总氨基酸 Total amino acids （TAA）	5.07	5.46	5.08	4.32	4.58
药效氨基酸 Pharmacologically active amino acids	3.17	3.35	3.17	2.71	2.85
鲜味氨基酸 Savory amino acids（F）	1.25	1.35	1.29	1.07	1.18
E/N	0.620	0.596	0.608	0.636	0.601
E/T	0.383	0.374	0.378	0.389	0.376
F/T	0.247	0.247	0.254	0.248	0.258
#/T	0.625	0.614	0.624	0.627	0.622
注：“”代表为必需氨基酸，“#”为药效氨基酸。 Note: “”Representative essential amino acids, “#” Representative the efficacy of amino acids.

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表 2 金花茶花中必需氨基酸的组成比例与WHO/FAO推荐的氨基酸模式比较

Table 2. Proportion of essential amino acids in C. nitidissima flowers as compared to WHO/FAO model

氨基酸 Amino acids	占总氨基酸的比例The proportion of total amino acids /%					WHO/FAO推荐值 Recommended value of WHO/FAO
氨基酸 Amino acids	花蕾期 Bud stage	鱼嘴期 Fish mouth stage	半开期 Semi-open stage	盛开期 Blooming stage	凋谢期 Withering stage	WHO/FAO推荐值 Recommended value of WHO/FAO
苏氨酸 Threonine	4.93	4.76	5.12	5.09	5.02	4.00
缬氨酸 Valine	5.52	5.49	5.51	5.79	5.90	5.00
蛋氨酸 Methionine +胱氨酸 Cysteine	0.59	0.92	0.39	0.46	0.44	3.50
异亮氨酸 Isoleucine	4.54	4.40	4.53	4.63	4.37	4.00
苯丙氨酸 Phenylalanine +酪氨酸 Tyrosine	8.68	8.42	8.07	8.56	8.08	6.00
赖氨酸 Lysine	8.88	8.97	9.25	9.26	8.95	5.50
亮氨酸 Leucine	8.88	8.24	8.27	8.80	8.08	7.00

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表 3 金花茶花中的氨基酸比值系数分

Table 3. SRC on amino acids of C. nitidissima flowers

氨基酸Amino acid	花蕾期 Bud stage		鱼嘴期 Fish mouth stage		半开期 Semi-open stage		盛开期 Blooming stage		凋谢期 Withering stage
氨基酸Amino acid	RAA	RC	RAA	RC	RAA	RC	RAA	RC	RAA	RC
苏氨酸 Threonine	1.23	1.08	1.19	1.06	1.28	1.14	1.27	1.10	1.26	1.13
缬氨酸 Valine	1.10	0.97	1.10	0.98	1.10	0.99	1.16	1.00	1.18	1.06
蛋氨酸 Methionine +胱氨酸 Cysteine	0.17	0.15	0.26	0.23	0.11	0.10	0.13	0.11	0.12	0.11
异亮氨酸 Isoleucine	1.13	1.00	1.10	0.98	1.13	1.01	1.16	1.00	1.09	0.98
苯丙氨酸 Phenylalanine +酪氨酸 Tyrosine	1.45	1.27	1.40	1.25	1.35	1.20	1.43	1.24	1.35	1.21
赖氨酸 Lysine	1.61	1.42	1.63	1.45	1.68	1.50	1.68	1.46	1.63	1.46
亮氨酸 Leucine	1.27	1.11	1.18	1.05	1.18	1.06	1.26	1.09	1.15	1.04
SRC	59.31		62.08		56.67		57.84		57.75
注：氨基酸比值（RAA）=金花茶花中某种氨基酸的含量/标准模式中氨基酸的含量；氨基酸比值系数（RC）=RAA/RAA的均数；氨基酸比值系数分（SRC）=100×（1−CV），CV为RC的相对标准偏差。 Note: Amino acid ratio （RAA） = The content of a certain amino acid among Camellia nitidissima flowers/The content of amino acid in standard mode; Amino acid ratio coefficient （RC） = The mean of RAA/RAA; Score of RC （SRC） =100×（1−CV）, CV is the relative standard deviation of RC.

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表 4 不同花期金花茶花的粗蛋白、粗纤维、粗脂肪和灰分含量

Table 4. Contents of crude protein, crude fiber, crude fat, and ash in flowers at 5 florescence stages of C. nitidissima （单位：g·hg⁻¹）

营养成分 Nutrient contents	花蕾期 Bud stage	鱼嘴期 Fish mouth stage	半开期 Semi-open stage	盛开期 Blooming stage	凋谢期 Withering stage
蛋白质 Protein	5.47	5.85	5.36	5.24	5.01
粗纤维 Crude fiber	17.5	16.8	17.4	16.9	17.2
粗脂肪 Crude fat	1.6	2.0	1.7	1.6	2.3
灰分 Ash	3.64	3.77	3.70	3.88	3.68

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表 5 因子分析的初始特征值、方差贡献率和累积方差贡献率

Table 5. Initial eigenvalue, variance contribution rate, and cumulative variance contribution rate by factor analysis

公因子 Common factor	特征值 Initial eigenvalue	方差贡献率 Variance contribution rate /%	累积方差贡献率 Cumulative variance contribution rate /%
1	1.950	38.997	38.997
2	1.873	37.470	76.466
3	1.148	22.966	99.432

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表 6 5个花期金花茶花营养成分的公因子得分、综合得分和排序

Table 6. Common factor scores, comprehensive scores and ranking of nutritional components of C. nitidissima in five flowering stages

花期　　 Florescence	F₁	F₂	F₃	综合得分 Comprehensive scores	排序 Ranking
花蕾期 Bud stage	1.07617	0.31258	−0.74989	1.82	1
鱼嘴期 Fish mouth stage	−0.83900	1.45366	0.61203	1.79	2
半开期 Semi-open stage	0.63885	0.11792	−.47266	0.92	3
盛开期 Blooming stage	−1.25841	−0.93149	−.84654	−5.17	5
凋谢期 Withering stage	0.38239	−0.95267	1.45706	0.63	4

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表 7 不同花期金花茶花的产量和形态

Table 7. Yield and morphology of flowers at 5 florescence stages of C. nitidissima

花期 Florescence	单花鲜重 Fresh weight of single flower /g	单花干重 Dry weight of single flower /g	花萼层直径 Calyx layer diameter /mm	花冠张开直径 Corolla opening diameter /mm
花蕾期 Bud stage	12.195±2.424 a	1.426 ±0.301a	23.44±2.09 a	0 e
鱼嘴期 Fish mouth stage	10.200 ±2.106b	1.166±0.232b	27.47±2.86 b	12.56±1.42 d
半开期 Semi-open stage	10.005± 2.263b	1.170 ±0.260b	26.23±2.86 b	19.59±2.25 c
盛开期 Blooming stage	9.093±2.677 c	1.044±0.303 c	31.25±2.75 c	27.57±2.99 b
凋谢期 Withering stage	5.951±1.493 d	0.678 ±0.171d	33.60±3.61 d	41.77±6.94 a
注：同列不同小写字母表示差异显著（P＜0.05）。 Note: Different lowercase letters in the same column indicate significant differences (P＜0.05).

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