Comparison of Effect of Different Microbial Agents on Quality of Lycii Fructus Based on Multiple Index Components

HE Jia; LU Youyuan; XIE Mingxia; SUN Haixia; WANG Tao; XUE Jiahui; HAO Wanliang; WANG Hanqing

doi:10.13422/j.cnki.syfjx.20230968

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Comparison of Effect of Different Microbial Agents on Quality of Lycii Fructus Based on Multiple Index Components

更新时间：2023-11-20

- Comparison of Effect of Different Microbial Agents on Quality of Lycii Fructus Based on Multiple Index Components
  增强出版
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 29, Issue 24, Pages: 177-184(2023)
- 作者机构：
  
  1.宁夏农林科学院植物保护研究所，宁夏植物病虫害防治重点实验室，银川 750002
  2.宁夏医科大学药学院，宁夏特色中医药省部共建协同创新中心，宁夏特色中医药工程技术中心，银川 750004
  3.湖南中医药大学中医学院，长沙 410007
  4.百瑞源枸杞股份有限公司，银川 750200
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20230968
  CLC： R22;R28;R931;O657
- Published：20 December 2023，
  
  Published Online：17 May 2023，
  
  Received：11 March 2023，
- 稿件说明：
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何嘉,卢有媛,谢明霞等.基于多指标成分比较不同微生物菌剂对枸杞子品质的影响[J].中国实验方剂学杂志,2023,29(24):177-184.

HE Jia,LU Youyuan,XIE Mingxia,et al.Comparison of Effect of Different Microbial Agents on Quality of Lycii Fructus Based on Multiple Index Components[J].Chinese Journal of Experimental Traditional Medical Formulae,2023,29(24):177-184.
何嘉,卢有媛,谢明霞等.基于多指标成分比较不同微生物菌剂对枸杞子品质的影响[J].中国实验方剂学杂志,2023,29(24):177-184. DOI： 10.13422/j.cnki.syfjx.20230968.

HE Jia,LU Youyuan,XIE Mingxia,et al.Comparison of Effect of Different Microbial Agents on Quality of Lycii Fructus Based on Multiple Index Components[J].Chinese Journal of Experimental Traditional Medical Formulae,2023,29(24):177-184. DOI： 10.13422/j.cnki.syfjx.20230968.

摘要

目的

通过比较配施不同微生物菌剂后枸杞子中多类型化学成分含量差异，揭示微生物菌剂对枸杞子品质的影响。

方法

以宁杞7号为实验材料，通过配施培元和新特锐（TP组）、哈茨木霉和枯草芽孢杆菌（BW组）、根无忧（MT组）和菌益多（JYD组）4种微生物菌剂，以不施微生物菌剂为空白组（CK组），采用紫外分光光度法、高效液相色谱法（HPLC）、超高效液相色谱质谱联用法（UHPLC-MS/MS）测定枸杞子中总酚、总黄酮、糖类、氨基酸、核苷和碱基、甜菜碱等成分含量，运用多重比较、主成分分析（PCA）、偏最小二乘法判别分析（PLS-DA）等方法分析微生物菌剂对枸杞子品质的影响。

结果

微生物菌剂对枸杞子中不同的化学成分影响不同，总酚含量以TP组最高，与CK组差异具有统计学意义（

0.05）；总黄酮含量以BW组最高，TP组次之；多糖和糖醛酸含量均以JYD组最高；与CK组比较，TP组和BW组甜菜碱含量均明显升高（

0.05）；测定的23种氨基酸中，大部分氨基酸在JYD组最低，MT组最高；核苷碱基则在MT组和BW组含量较高。基于测定的45种化学成分可以明显区分不同处理组枸杞子。PLS-DA显示，各处理组主要的差异成分为多糖、葡萄糖、果糖、甜菜碱、糖醛酸、天冬酰胺、蔗糖、苏氨酸、总黄酮、丙氨酸和总酚等。基于主要差异成分的PCA综合评分结果显示，各处理组枸杞子化学成分综合得分为BW组

TP组

MT组

CK组

JYD组。

结论

配施微生物菌剂BW、TP和MT可以促进枸杞子品质提升，配施JYD在一定程度上促进了多糖和糖醛酸的积累，但对枸杞子品质的整体影响尚不明确。本研究可为枸杞子产业绿色健康发展奠定基础。

Abstract

Objective

To reveal the effects of different microbial agents on quality of Lycii Fructus by comparing the differences in the contents of multiple types of chemical components in Lycii Fructus after the application of different microbial agents.

Method

Taking Ningqi No. 7 as experimental material， four microbial agents， namely Peiyuan combined with Xinterui（TP group），

Trichoderma harzianum

combined with

Bacillus subtilis

（BW group）， Genwuyou（MT group） and Junyiduo（JYD group）， were applied， and no microbial agents was used as the blank group（CK group）. Then the contents of total phenolics， total flavonoids， saccharides， amino acids， nucleosides and bases， betaine and other components in Lycii Fructus were determined by ultraviolet spectrophotometry（UV）， high performance liquid chromatography（HPLC） and ultra-high performance liquid chromatography-mass spectrometry（UHPLC-MS/MS）， and the methods such as multiple comparisons， principal component analysis（PCA） and partial least squares-discriminant analysis（PLS-DA） were used to analyze the effect of different microbial agents on the quality of Lycii Fructus.

Result

Microbial agents had different effects on chemical components of Lycii Fructus. The content of total phenolics was the highest in the TP group， and it varied significantly from the CK group（

0.05）. The total flavonoid content was the highest in the BW group， followed by the TP group. Both polysaccharide and alduronic acid contents were the highest in the JYD group. Betaine content in the TP and BW groups were significantly higher than that in the CK group（

0.05）. For the determined 23 kinds of amino acids， most of them were the lowest in the JYD group， and the highest in the MT group， while the nucleoside bases were higher in the MT and BW groups. It indicated that Lycii Fructus from different treatment groups could be distinguished clearly based on the determined 45 chemical components. The result of PLS-DA showed that the major differential components in each group were polysaccharides， glucose， fructose， betaine， alduronic acid， asparagine， sucrose， threonine， total flavonoids， alanine and total phenolics. The results of PCA composite scores based on the main differential components showed that composite scores of chemical components in each group were BW group

TP group

MT group

CK group

JYD group.

Conclusion

The application of microbial agents of BW， TP and MT can promote the quality improvement of Lycii Fructus， and the application of JYD can promote the accumulation of polysaccharides and alduronic acid to a certain extent， but the overall effect on the quality of Lycii Fructus is not clear. This study lays the foundation for the green and healthy development of Lycii Fructus industry.

关键词

微生物菌剂枸杞子宁夏枸杞品质评价糖类氨基酸类核苷和碱基

Keywords

microbial agentsLycii FructusLycium bararumquality evaluationsaccharidesamino acidsnucleoside and nucleobase

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