作为药食两用的绿色蔬菜，阳荷花苞因其特殊的鲜食风味及丰富的营养价值而逐渐被人们所认知。其中，阳荷鲜食口感有关的营养成分主要包括化学组分糖类、有机酸类、氨基酸和脂肪酸类，但目前对其组成尚无相关系统研究。以阳荷为材料，利用UPLC-ESI-Q TRAP-MS/MS法分析阳荷糖类、有机酸、氨基酸和脂肪酸组成及相对含量。结果表明：鉴定了4类共计105个化学成分，其中16个定性糖类中含量最高的是单糖类即D-葡萄糖、D-果糖等，其次为其他糖类和双糖类；39个有机酸组分中三羧酸循环过程所涉及的有机酸即异琥珀酸、琥珀酸等相对含量最高，其次为其他有机酸如壬二酸等；25个氨基酸中9个必需氨基酸（含组氨酸）相对含量较16个非必需氨基酸高；25个脂肪酸中22个脂肪酸为非饱和脂肪酸（含必需脂肪酸亚油酸和α-亚麻酸），其相对含量高于饱和脂肪酸。该研究首次系统阐明阳荷中主要化合物糖类为单糖类、有机酸为三羧酸循环相关有机酸、氨基酸为人体必需氨基酸、脂肪酸为非饱和脂肪酸，这为其营养价值开发利用提供了相应的参考。

As a green vegetable for both medicine and food, the bud of Zingiber mioga Roscoe is gradually recognized by people for its special fresh flavor and high nutritional value. Among them, the nutrients related to the taste sensation of fresh Zingiber mioga Roscoe mainly include chemical components such as sugars, organic acids, amino acids and fatty acids. However, currently there is no relevant systematic research on its composition above in Zingiber mioga Roscoe. Taking Zingiber mioga Roscoe as the material, the compositions and relative contents of sugars, organic acids, amino acids and fatty acids of Zingiber mioga Roscoe were analyzed by UPLC-ESI-Q TRAP-MS/MS. The results showed that a total of 105 chemical components from 4 groups were identified. Among the 16 qualitative sugars, monosaccharides (D-glucose, D-fructose, etc.) had the highest content, followed by other sugars and disaccharides. Among the 39 organic acids, the relative contents of the organic acids involved in the tricarboxylic acid cycle, namelyiso-succinic acid and succinicacid, were the highest, followed by other organic acids such as azelaic acid. The relative contents of 9 essential amino acids (including histidine) in the 25 amino acids were higher than those of the 16 non-essential amino acids. Twenty-two fatty acids in the 25 fatty acids were unsaturated fatty acids (including essential fatty acids, linoleic acid and α-linolenic acid), and their relative contents were higher than those of saturated fatty acids. This study, for the first time, systematically clarifies that the main composition of Zingiber mioga Roscoe: monosaccharides for the class of carbohydrates, the tricarboxylic acid cycle-related organic acids for the class of organic acids, essential amino acids for the human body for the class of amino acids, unsaturated fatty acids for the class of fatty acids. The research provides a corresponding reference for the development and utilization of the nutrients in Zingiber mioga Roscoe.

贵州省科技厅项目（黔科合基础[2020]1Y431）；贵州省大学生创新创业训练计划项目（20195200890）；贵州医科大学博士启动基金项目（院博合J字[2018]015号）；贵州省高等学校工程研究中心（黔教合KY字[2021]008）