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2021

01-13

个人著作

Agricultural and Rural Front Supervision Group Investigates Huaishan Hall

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2021

11-30

个人著作

Analysis of fatty acid components in Huaishan medicinal herb

Abstract: Objective To isolate and identify the fatty acid components of Dioscorea opposita thumb produced in Henan Province. Method: Huai yam was extracted by Soxhlet extraction using petroleum ether as solvent, and the fatty acids obtained were methylated using sulfuric acid methanol method. The fatty acid methylated products were isolated and identified using gas chromatography mass spectrometry. The relative content of each component was determined using peak area normalization method. Results A total of 27 fatty acids were detected, including 18 saturated fatty acids, accounting for 51% of the total fatty acids. The main component was hexadecanoic acid, including 8 odd fatty acids; There are 9 types of unsaturated fatty acids, accounting for 49% of the total, mainly including linoleic acid, oleic acid, and linolenic acid. Conclusion: Huaiyam contains more unsaturated fatty acids and odd carbon fatty acids that are beneficial to the human body, which may be related to the nutritional and health care effects of Huaiyam.

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2021

11-30

个人著作

Analysis of the Components of Dioscorea opposita by Pyrolysis Gas Chromatography-Mass Spectrometry

Abstract: The pyrolysis reactions of Dioscorea opposita L. at 300, 400, 450, and 500 ℃ were investigated using capillary gas chromatography mass spectrometry. The pyrolysis products of Dioscorea opposita L. were analyzed, and it was found for the first time that there was caffeine in the pyrolysis products. It was confirmed that the caffeine component was produced by the decomposition of chemical components in Dioscorea opposita L

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2021

11-30

个人著作

Comparative Analysis of Main Biochemical Components of Chinese Yam from Different Producing Areas

Abstract: The main components of Chinese yam from different origins (Jiangxi Ruichang Chinese yam, Henan Tiebang Chinese yam, Jiangxi Nancheng Huai Chinese yam), such as protein, fat, polysaccharide, amino acid, and starch, were compared and analyzed. The results showed that the component types of the three yams from different regions were basically the same, and they were rich in protein, starch, polysaccharides, and 18 amino acids (including 8 essential amino acids for the human body).

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