Comprehensive Evaluation on Nutritional Characteristics and Anti-Hyperglycemic Active Ingredients of Different Varieties of Yam

Description

Analysis of nutritional components and hypoglycemic components of Qinfeng Huaishan, iron yam and Ziyu yam

Steps to reproduce

Material source：Qinfeng Huaishan, Ziyu yam powder sample from Dehua County Yingshan precious Huaishan farmers cooperative yam planting base, iron rod yam powder sample from Henan Jiaozuo Wuzhi County Weimu Huai Medicine Co., LTD. Instruments：LC-20AT high-performance Liquid Chromatograph (Shimadzu, Japan); Swiss TECAN Multifunctional Enzyme Label Infinite 200 PRO; SinoChrom ODS-BP Column (5µL, 250 mm×4.60 mm); SU-S2-20L Ultra-pure Water Machine (Sichuan Delishi Technology Co., LTD.); TDL-40B Centrifuge (Shanghai Anting Scientific Instrument Factory); Automatic Ultrasonic Cleaning Machine (Hubei Dingtai Hengsheng Technology Equipment Co., LTD.).Determination of Polysaccharide Content in Chinese Yam: The polysaccharide content was determined by the method of Zhou S [10], using ultraviolet spectrophotometry. About 1.0 g of Chinese yam powder was taken and mixed with purified water at a ratio of 1:15, incubated in a water bath at 60℃ for 1 hour, repeated twice. The filtrates were combined, concentrated under reduced pressure, and alcohol was added to make the final solution concentration 80% ethanol. The solution was allowed to stand overnight for alcohol precipitation, centrifuged, and the precipitate was collected, dried, and weighed. The obtained Chinese yam polysaccharide was dissolved in purified water and diluted to 40 mL as the sample solution. Precisely, 10 mg of D-anhydrous glucose was taken into a 10 mL volumetric flask and diluted to the mark with ultrapure water to prepare the stock solution. It was then diluted to concentrations of 0.02, 0.04, 0.06, 0.08, and 0.1 mg/mL, and 1 mL of each was taken, with 1 mL of purified water as a blank control. To each test tube, 1 mL of 5% phenol solution and 5 mL of concentrated sulfuric acid were added, mixed rapidly, allowed to stand for 10 minutes, heated in a boiling water bath for 15 minutes, cooled to room temperature with an ice-water bath, and finally, the absorbance was measured at a wavelength of 490 mm.Determination of Allantoin Content: The allantoin content was determined by the method of Lee M [12], using high-performance liquid chromatography (HPLC). About 1.0 g of Chinese yam powder was taken, mixed with 20 mL of 80% methanol, shaken well, extracted by ultrasonication for 40 minutes, allowed to stand, and then diluted to a 20 mL volumetric flask as the sample solution. Precisely, 10 mg of dried and constant-weight allantoin standard was taken into a 10 mL volumetric flask, dissolved in ultrapure water, diluted to the mark, mixed well, and further diluted with ultrapure water to prepare a series of standard solutions at concentrations of 10, 20, 40, 60, 80, 100, and 200 μg/mL, stored at 4℃ for use. The chromatographic conditions were as follows: chromatographic column: Dalian Elite SinoChrom ODS-BP (5 μm, 250 mm × 4.60 mm); mobile phase: acetonitrile-water (10:90); flow rate: 0.4 mL/min; injection volume: 10 μL; column temperature: 30℃; detection time: 15 minutes.

Categories

Funding

Licence