不同着生部位辣木叶营养成分差异分析
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摘要
【目的】测定不同着生部位辣木叶的营养成分,掌握辣木叶营养成分含量变化规律,为辣木生产和加工提供参考。【方法】根据食品主要营养成分测定方法,测定分析辣木侧枝上不同着生部位叶片的蛋白质、脂肪、粗纤维、矿物质元素、维生素C和氨基酸含量。【结果】辣木叶含有人体所需的营养物质,其中,蛋白质含量在样品3(第六、七片叶)中的含量为38.82 g/100 g,与其他样品的差异极显著(P<0.01,下同);粗纤维含量在样品5(第十、十一片叶)中的含量为9.00g/100 g,与其他样品的差异极显著;脂肪在样品1(第二、三片叶)中的含量最低,为5.60 g/100 g,与样品2(第四、五片叶)和样品5的差异显著(P<0.05,下同);辣木叶中矿物质元素含量存在明显差异,其中钾和钙含量最丰富,含量为8400.00~24000.00μg/g,其他矿物质元素(镁、磷、锌、钠、锰、铁和铜)的含量为5.02~4000.00μg/g,随着叶位降低,镁、钠、锰、铁和铜含量呈先升高后降低的变化趋势,磷含量呈升高趋势,锌含量呈下降趋势;维生素C含量呈下降趋势,在样品1中含量最高;氨基酸总含量在样品3中含量最高(30.67 g/100 g),与其他样品的差异显著。【结论】不同着生部位对辣木叶各营养成分含量有一定影响。综合各营养成分含量差异,可采摘、利用不同部位叶片,开发成不同的辣木叶产品。
【Objective】The objective of the present study was to determine the nutritional components of Moringa oleifera Lam.leaf,explore the change rugulations of the nutritional components in leaf,and provide a theoretical basis for the production and processing of it.【Method】The main nutritional components of leaves from different positions of lateral branch,including protein,fat,crude fiber,mineral elements,vitamin C and amino acid,were measured and analyzed using the methods detecting main nutritional components in food.【Result】M.oleifera leaf was rich in essential nutrient.Moreover,protein content in sample 3(the 6~(th) and 7~(th) leaves)was 38.82 g/100 g,which was extremely significantly different from the other samples(P<0.01,the same below);crude fiber content in sample 5(the 10~(th) and 11~(th) leaves)was 9.00g/100 g,which was extremely significantly different from the other samples;fat content was the lowest(6.90 g/100 g)in sample 1(the 2~(nd) and 3~(rd) leaves),which was signifficantly different from sample 2(the 4~(th) and 5~(th) leaves)and sample 5(P<0.05,the same below).There was great difference in the content of mineral elements in M.oleifera leaf in which potassium and calcium contents were the most abundant.Their contents were between 8400.00-24000.00 μg/g.The contents of other mineral elements(magnesium,phosphorus,zinc,sodium,manganese,iron and cupper)were between 5.02-4000.00 μg/g.The contents of magnesium,sodium,manganese,iron and cupper increased first and then decreased as leaf position dropped,but phosphorus content showed an increasing trend,zinc content showed a downward trend.Vitamin C content showed a downward trend and the content was the highest in sample 1.Total amino acid content was the highest in sample 3(30.67 g/100 g),which was significantly different from other samples.【Conclusion】The different positions have certain impacts on the content of nutritional components in leaves of M.oleifera.Based on the differences of nutritional components,leaves from different positions can be developed into different products.
【Objective】The objective of the present study was to determine the nutritional components of Moringa oleifera Lam.leaf,explore the change rugulations of the nutritional components in leaf,and provide a theoretical basis for the production and processing of it.【Method】The main nutritional components of leaves from different positions of lateral branch,including protein,fat,crude fiber,mineral elements,vitamin C and amino acid,were measured and analyzed using the methods detecting main nutritional components in food.【Result】M.oleifera leaf was rich in essential nutrient.Moreover,protein content in sample 3(the 6~(th) and 7~(th) leaves)was 38.82 g/100 g,which was extremely significantly different from the other samples(P<0.01,the same below);crude fiber content in sample 5(the 10~(th) and 11~(th) leaves)was 9.00g/100 g,which was extremely significantly different from the other samples;fat content was the lowest(6.90 g/100 g)in sample 1(the 2~(nd) and 3~(rd) leaves),which was signifficantly different from sample 2(the 4~(th) and 5~(th) leaves)and sample 5(P<0.05,the same below).There was great difference in the content of mineral elements in M.oleifera leaf in which potassium and calcium contents were the most abundant.Their contents were between 8400.00-24000.00 μg/g.The contents of other mineral elements(magnesium,phosphorus,zinc,sodium,manganese,iron and cupper)were between 5.02-4000.00 μg/g.The contents of magnesium,sodium,manganese,iron and cupper increased first and then decreased as leaf position dropped,but phosphorus content showed an increasing trend,zinc content showed a downward trend.Vitamin C content showed a downward trend and the content was the highest in sample 1.Total amino acid content was the highest in sample 3(30.67 g/100 g),which was significantly different from other samples.【Conclusion】The different positions have certain impacts on the content of nutritional components in leaves of M.oleifera.Based on the differences of nutritional components,leaves from different positions can be developed into different products.
引文
陈雪凤,韦仕岩,吴圣进,王灿琴,吴小健.2016.不同黑木耳菌株的营养成分分析比较[J].食用菌,(2):72-73.[Chen X F,Wei S Y,Wu S J,Wang C Q,Wu X J.2016.Nutrition component analysis for different Auricularia auricula[J].Edible Fungi,(2):72-73.]
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段琼芬,李迅,陈思多,马李一,安鑫南.2008.辣木营养价值的开发利用[J].安徽农业科学,36(29):12670-12672.[Duan Q F,Li X,Chen S D,Ma L Y,An X N.2008.Development and utilization of nutritive value for Moringa oleifera[J].Journal of Anhui Agriculture Sciences,36(29):12670-12672.]
何春梅,兰忠明,林新坚,刘珠,钟少杰,李文霞,李昱.2014.菜用紫云英品种筛选及高效施肥模式研究[J].福建农业学报,29(4):334-338.[He C M,Lan Z M,Lin X J,Liu Z,Zhong S J,Li W X,Li Y.2014.Selection and fertilization of Astragalus sinicus L.[J].Fujian Journal of Agricultural Sciences,29(4):334-338.]
李双梅,黄新芳,彭静,钟兰,刘玉平,匡晶,李明华,柯卫东.2016.14份蒌蒿种质资源主要农艺性状及营养成分评价[J].中国蔬菜,(8):40-44.[Li S M,Huang X F,Peng J,Zhong L,Liu Y P,Kuang J,Li M H,Ke W D.2016.Major agronomic traits and nutrient contents evaluation of 14 accessions of seleng wormwood(Artemisia selengensis Turcz.)germplasm resources[J].China Vegetables,(8):40-44.]
李云,张国君,路超,刘书文.2006.四倍体刺槐不同生长时期和部位的叶片的饲料营养价值分析[J].林业科学研究,19(5):580-584.[Li Y,Zhang G J,Lu C,Liu SW.2006.Analysis of fodder nutritive value in the leaves harvested at different growing stages and parts for tetraploidy Robinia pseudoacacia[J].Forest Research,19(5):580-584.]
刘昌芬,李国华.2002.辣木的研究现状及其开发前景[J].云南热作科技,25(3):20-24.[Liu C F,Li G H.2002.Actuality of study on Moringa oleifera and their exploitive foreground[J].Journal of Yunnan Tropical Crops Science&Technology,25(3):20-24.]
刘昌芬,伍英,龙继明.2003.不同品种和产地辣木叶片营养成分含量[J].热带农业科技,26(4):1-2.[Liu C F,Wu Y,Long J M.2003.Nutrients of drumstick tree leaf of different varieties and producing area[J].Tropical Agricultural Science&Technology,26(4):1-2.]
刘子记,孙继华,刘昭华,党选民,杨衍.2014.特色植物辣木的应用价值及发展前景分析[J].热带作物学报,35(9):1871-1878.[Liu Z J,Sun J H,Liu Z H,Dang X M,Yang Y.2014.Application value and development prospects analysis of Moringa oleifera Lam.[J].Chinese Journal of Tropical Crops,35(9):1871-1878.]
宋春梅,马洪波,罗阳.1997.辣椒叶和地瓜茎营养成分的研究[J].空军医高专学报,3(19):140-141.[Song C M,Ma H B,Luo Y.1997.Nutrients in hot pepper leaf and sweet potato stem[J].Journal of Airforce Medical Colleges,3(19):140-141.]
王小安,潘少霖,高敏霞,韦晓霞,周丹蓉,叶新福.2016.辣木嫩梢营养成分测定与分析[J].东南园艺,(4):11-13.[Wang X A,Pan S L,Gao M X,Wei X X,Zhou D R,Ye X F.2016.Test and analysis of nutrient composition of moringa young shoots[J].Southeast Horticulture,(4):11-13.]
王忠.2009.植物生理学[M].北京:中国农业出版社.[Wang Z.2009.Plantphysiology[M].Beijing:Chinese Agriculture Press.]
杨东顺,樊建麟,邵金良,汪禄祥.2015.辣木不同部位主要营养成分及氨基酸含量比较分析[J].山西农业科学,43(9):1110-1115.[Yang D S,Fan J L,Shao J L,Wang LX.2015.Comparative analysis of nutritional components and amino acid composition of different parts of Moringa oleifera Lam.[J].Journal of Shanxi Agricultural Sciences,43(9):1110-1115.]
杨天友,李刚凤,罗静,李建新,熊冬华,霍蓓.2016.梵净山白茶营养成分分析与评价[J].南方农业学报,47(6):1009-1013.[Yang T Y,Li G F,Luo J,Li J X,Xiong D H,Huo B.2016.Analysis and evaluation on nutritional components of white tea from Fanjing mountain[J].Journal of Southern Agriculture,47(6):1009-1013.]
叶琚琳,张晓艳,柴喜荣,赵普艳,康云艳,李仕芳,杨暹.2016.芥蓝主要营养成分与活性氧代谢的研究[J].广东农业科学,43(4):57-62.[Ye J L,Zhang X Y,Chai X R,Zhao P Y,Kang Y Y,Li S F,Yang X.2016.Research on main nutritional components and active oxygen metabolism in Chinese kale(Brassica alboglabra Bailey)[J].Guangdong Agricultural Sciences,43(4):57-62.]
Makkar H P S,Becker K.1997.Nutrients and antiquality factors in different morphological parts of the Moringa oleifera tree[J].The Journal of Agricultural Science,128(3):311-322.
初雅洁,符史关,龚加顺.2016.云南不同产地辣木叶成分的分析比较[J].食品科学,37(2):160-164.[Chu Y J,Fu S G,Gong J S.2016.A comparative study of components of Moringa oleifera leaves from different regions in Yunnan[J].Food Science,37(2):160-164.]
段琼芬,李迅,陈思多,马李一,安鑫南.2008.辣木营养价值的开发利用[J].安徽农业科学,36(29):12670-12672.[Duan Q F,Li X,Chen S D,Ma L Y,An X N.2008.Development and utilization of nutritive value for Moringa oleifera[J].Journal of Anhui Agriculture Sciences,36(29):12670-12672.]
何春梅,兰忠明,林新坚,刘珠,钟少杰,李文霞,李昱.2014.菜用紫云英品种筛选及高效施肥模式研究[J].福建农业学报,29(4):334-338.[He C M,Lan Z M,Lin X J,Liu Z,Zhong S J,Li W X,Li Y.2014.Selection and fertilization of Astragalus sinicus L.[J].Fujian Journal of Agricultural Sciences,29(4):334-338.]
李双梅,黄新芳,彭静,钟兰,刘玉平,匡晶,李明华,柯卫东.2016.14份蒌蒿种质资源主要农艺性状及营养成分评价[J].中国蔬菜,(8):40-44.[Li S M,Huang X F,Peng J,Zhong L,Liu Y P,Kuang J,Li M H,Ke W D.2016.Major agronomic traits and nutrient contents evaluation of 14 accessions of seleng wormwood(Artemisia selengensis Turcz.)germplasm resources[J].China Vegetables,(8):40-44.]
李云,张国君,路超,刘书文.2006.四倍体刺槐不同生长时期和部位的叶片的饲料营养价值分析[J].林业科学研究,19(5):580-584.[Li Y,Zhang G J,Lu C,Liu SW.2006.Analysis of fodder nutritive value in the leaves harvested at different growing stages and parts for tetraploidy Robinia pseudoacacia[J].Forest Research,19(5):580-584.]
刘昌芬,李国华.2002.辣木的研究现状及其开发前景[J].云南热作科技,25(3):20-24.[Liu C F,Li G H.2002.Actuality of study on Moringa oleifera and their exploitive foreground[J].Journal of Yunnan Tropical Crops Science&Technology,25(3):20-24.]
刘昌芬,伍英,龙继明.2003.不同品种和产地辣木叶片营养成分含量[J].热带农业科技,26(4):1-2.[Liu C F,Wu Y,Long J M.2003.Nutrients of drumstick tree leaf of different varieties and producing area[J].Tropical Agricultural Science&Technology,26(4):1-2.]
刘子记,孙继华,刘昭华,党选民,杨衍.2014.特色植物辣木的应用价值及发展前景分析[J].热带作物学报,35(9):1871-1878.[Liu Z J,Sun J H,Liu Z H,Dang X M,Yang Y.2014.Application value and development prospects analysis of Moringa oleifera Lam.[J].Chinese Journal of Tropical Crops,35(9):1871-1878.]
宋春梅,马洪波,罗阳.1997.辣椒叶和地瓜茎营养成分的研究[J].空军医高专学报,3(19):140-141.[Song C M,Ma H B,Luo Y.1997.Nutrients in hot pepper leaf and sweet potato stem[J].Journal of Airforce Medical Colleges,3(19):140-141.]
王小安,潘少霖,高敏霞,韦晓霞,周丹蓉,叶新福.2016.辣木嫩梢营养成分测定与分析[J].东南园艺,(4):11-13.[Wang X A,Pan S L,Gao M X,Wei X X,Zhou D R,Ye X F.2016.Test and analysis of nutrient composition of moringa young shoots[J].Southeast Horticulture,(4):11-13.]
王忠.2009.植物生理学[M].北京:中国农业出版社.[Wang Z.2009.Plantphysiology[M].Beijing:Chinese Agriculture Press.]
杨东顺,樊建麟,邵金良,汪禄祥.2015.辣木不同部位主要营养成分及氨基酸含量比较分析[J].山西农业科学,43(9):1110-1115.[Yang D S,Fan J L,Shao J L,Wang LX.2015.Comparative analysis of nutritional components and amino acid composition of different parts of Moringa oleifera Lam.[J].Journal of Shanxi Agricultural Sciences,43(9):1110-1115.]
杨天友,李刚凤,罗静,李建新,熊冬华,霍蓓.2016.梵净山白茶营养成分分析与评价[J].南方农业学报,47(6):1009-1013.[Yang T Y,Li G F,Luo J,Li J X,Xiong D H,Huo B.2016.Analysis and evaluation on nutritional components of white tea from Fanjing mountain[J].Journal of Southern Agriculture,47(6):1009-1013.]
叶琚琳,张晓艳,柴喜荣,赵普艳,康云艳,李仕芳,杨暹.2016.芥蓝主要营养成分与活性氧代谢的研究[J].广东农业科学,43(4):57-62.[Ye J L,Zhang X Y,Chai X R,Zhao P Y,Kang Y Y,Li S F,Yang X.2016.Research on main nutritional components and active oxygen metabolism in Chinese kale(Brassica alboglabra Bailey)[J].Guangdong Agricultural Sciences,43(4):57-62.]
Makkar H P S,Becker K.1997.Nutrients and antiquality factors in different morphological parts of the Moringa oleifera tree[J].The Journal of Agricultural Science,128(3):311-322.
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