Functional Composition Evaluation And Tertiary Infrared Spectroscopic Origin Identification Of Prickly Rosa Davurica Of Different Regions

The Rosa davurica is rich in various nutrients and active ingredients,and has a great potential for development in the field of new functional foods.In this study,the nutritional and active components and antioxidant activities of the fruits of seven origins were determined,and the quality evaluation model of the Rosa davurica was established by means of mathematical and statistical analysis to obtain the overall quality ranking of the Rosa davurica of different origins,while the flavonoids,polyphenols and antioxidant activities of the Rosa davurica of different origins were compared and analysed.The results of the quality studies on the Rosa davurica are as follows:1.Nutritional composition determination and quality evaluation of Rosa davuricaThe results showed that the XM origin had the highest protein content of 0.94 g/100g;the JD origin had the highest fat content of 31.81 g/100g;the AES origin had the highest ash content of 2.00 g/100g;the YC origin had the highest total sugar content of 7.32 g/100g;in the determination of mineral elements,Zn The highest content of mineral elements was found in the YC origin with 33.436±0.01 mg/L,the highest content of Cu was found in the SJ origin with 15.675±0.08 mg/L;the fatty acid nutritional content of the XM origin was higher;a total of 16 amino acids were measured between the origins with a total of 39.57mg/g;the five nutritional indicators were assigned weights by using mathematical and statistical methods.The quality of the fruits was evaluated using grey correlation analysis,and the core index was determined to be protein,with the overall quality ranked as TH>XM>ELC>JD>YC>SJ>AES.2.Study on the active ingredients and in vitro antioxidant activity of Rosa davuricaThe scavenging ability of DPPH radicals was close to that of VC;when the concentrations of Acanthopanax were 30μg/m L,40μg/m L and 50μg/m L,AES and JD origin were stronger than VC in the reduction of iron ions;VC was stronger than Acanthopanax in the reduction of iron ions.3.Infrared spectroscopic tertiary identification combined with chemometrics for the quality analysis of Rosa davuricaThe results showed that the positions and shapes of the characteristic peaks in the IR spectra and 2D correlation IR spectra were different for each origin,suggesting that the sugar composition of the fruits of each origin differed from 1200～1000 cm^-1.In the infrared spectra,the characteristic peaks of the amide I and II bands of AES origin were wider in shape and the relative peak intensities were lower than those of the other origins;the results of the absorption peak fitting of the amide I band in the second-order derivative infrared spectra showed that the content ofα-helix in the AES origin was 13.04%,while the content ofα-helix in the other origins ranged from 3.5%to 20%.In the two-dimensional correlation spectra,the absorption peaks of the amide band of TH origin were sharp and smooth;the combination of chemometric methods could be used to obtain good discrimination results,and the PLS-DA and SVM models of the Rosa davurica samples had a high discrimination rate.Infrared spectroscopy showed a slight difference in protein content between the different origins of the Rosa davurica,and in summary,infrared tertiary spectroscopy combined with chemometrics can be used to achieve efficient identification of the origin of Rosa davurica.