Abstract: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.
