枸杞各部位营养成分分析
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摘要
试验旨在研究枸杞各部位营养成分,对枸杞果实、青果、果柄、叶、茎秆的常规营养成分及多糖、黄酮含量进行全面测定分析。结果表明:枸杞叶粗蛋白(27.8%)、黄酮(1.32%)含量最高,纤维含量不高,具有较高的饲用价值;枸杞青果具有较高的粗蛋白、粗脂肪、多糖及黄酮,粗纤维含量适中;枸杞果柄多糖、粗灰分含量最高,还有一定量的黄酮;枸杞枝条含有一定量粗蛋白的同时含有多糖及黄酮(含量高于果实中),但纤维含量较高。由此可见,枸杞青果、枸杞果柄及枸杞叶均有一定的饲用价值和抗氧化性,其中,枸杞果柄产量少,可主要用于抗氧化剂的研究,枸杞枝条纤维含量高,实践中需采取饲草常规调制技术降低纤维含量,进而充分利用。
The test aimed to study the nutritional components of Lycium barbarum. The contents of nutrients,polysaccharides and flavonoids of Lycium barbarum fruits, green fruits, fruit stalks, leaves and stems were determined and analyzed. The results showed that the Lycium barbarum leaves had the highest content of crude protein(27.8%),flavonoids(1.32%), the low content of fiber and low content of fiberis, has high feeding value. The Lycium barbarum green fruit has high crude protein, crude fat, polysaccharides and flavonoids, and moderate crude fiber content. The Lycium barbarum fruit stalk has the highest content of polysaccharide and crude ash, and a certain amount of flavonoids. The branches of Lycium barbarum contain a certain amount of crude protein and also contain polysaccharides and flavonoids(the content of which is higher than that in the fruit), but the fiber content is higher. The result showed that the green fruit of Lycium barbarum, the petiole of Lycium barbarum and the leaf of Lycium barbarum had certain feeding value. The Lycium barbarum fruit stalk yield is less, so it can be used in the study of antioxidants. The fiber content of branches of Lycium barbarum is higher, in practice, the conventional modulation technique of forage grass can be used to modulate and reduce the content of fiber, so as to make full use of it.
The test aimed to study the nutritional components of Lycium barbarum. The contents of nutrients,polysaccharides and flavonoids of Lycium barbarum fruits, green fruits, fruit stalks, leaves and stems were determined and analyzed. The results showed that the Lycium barbarum leaves had the highest content of crude protein(27.8%),flavonoids(1.32%), the low content of fiber and low content of fiberis, has high feeding value. The Lycium barbarum green fruit has high crude protein, crude fat, polysaccharides and flavonoids, and moderate crude fiber content. The Lycium barbarum fruit stalk has the highest content of polysaccharide and crude ash, and a certain amount of flavonoids. The branches of Lycium barbarum contain a certain amount of crude protein and also contain polysaccharides and flavonoids(the content of which is higher than that in the fruit), but the fiber content is higher. The result showed that the green fruit of Lycium barbarum, the petiole of Lycium barbarum and the leaf of Lycium barbarum had certain feeding value. The Lycium barbarum fruit stalk yield is less, so it can be used in the study of antioxidants. The fiber content of branches of Lycium barbarum is higher, in practice, the conventional modulation technique of forage grass can be used to modulate and reduce the content of fiber, so as to make full use of it.
引文
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[12]王建华,王汉中,张民,等.枸杞多糖组分3对小鼠抗脂质过氧化作用的影响[J].中国兽医学报,2002,22(3):267-268.
[13]白东清,吴旋,李玉华.枸杞多糖、灵芝多糖对金丝鱼生化指标的影响[J].中国饲料,2011(1):31-32.
[14] Zhang W G, Xiao S, Samaraweera H, et al. Improving functional value of meat products[J]. Meat Science, 2010, 86(1):15-31.
[15]刘成梅,游海.天然产物有效成分的分离与应用[M].北京:化学工业出版社,2003.
[2]杨建平,郭建来,聂芙蓉,等.枸杞叶发酵物生物活性成分及营养成分的变化研究[J].中国饲料,2018(2):36-40.
[3]杨胜.饲料分析及饲料质量检测技术[M].北京:北京农业大学出版社,1993.
[4]李泽锋.枸杞营养成分及综合利用[J].辽宁农业职业技术学院学报,2010,12(3):24.
[5]王益民,张珂,许飞华,等.不同品种枸杞子营养成分分析及评价[J].食品科学,2014,35(1):34-38.
[6]杨天育,何继红,董孔军,等.6种作物秸秆饲草营养品质的分析与评价[J].西北农业学报,2011,20(11):39-41,65.
[7]梁小军,安魏,刘竹青.枸杞树平茬枝条作为饲料组成成分饲喂奶牛效果研究[J].甘肃畜牧兽医,2008,38(3):11-13.
[8]康健,匡彦蓓,盛捷.10种作物秸秆的营养品质分析[J].草业科学,2014,31(10):1951-1956.
[9]张建新.黑麦草主要营养物质积累过程研究[J].陕西农业科学,2000,46(1):17-18.
[10]杨仁明,景年华,王洪伦,等.青海不同地区枸杞营养成分与活性成分含量分析[J].食品科学,2012,33(20):265-269.
[11]陈瑾,韩丽娜,韩梦佳,等.枸杞叶黄酮提取物对复合羊肉糜脂肪酸的影响研究[J].中国调味品,2018,43(9):23-29.
[12]王建华,王汉中,张民,等.枸杞多糖组分3对小鼠抗脂质过氧化作用的影响[J].中国兽医学报,2002,22(3):267-268.
[13]白东清,吴旋,李玉华.枸杞多糖、灵芝多糖对金丝鱼生化指标的影响[J].中国饲料,2011(1):31-32.
[14] Zhang W G, Xiao S, Samaraweera H, et al. Improving functional value of meat products[J]. Meat Science, 2010, 86(1):15-31.
[15]刘成梅,游海.天然产物有效成分的分离与应用[M].北京:化学工业出版社,2003.