| 4个菜用枸杞品种蛋白质及微量元素营养价值评价 |
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| 引用本文： | 李跃森,吴水金,林江波,戴艺民.4个菜用枸杞品种蛋白质及微量元素营养价值评价[J].福建省农科院学报,2014(12):1207-1210. |
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| 作者姓名： | 李跃森 吴水金 林江波 戴艺民 |
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| 作者单位： | 福建省农业科学院甘蔗研究所药膳植物研究中心,福建漳州363605 |
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| 基金项目： | 福建省科技计划项目--省属公益类科研院所基本科研专项（2011R1015-2）;福建省农业“五新”工程项目（闽发改投资[2012]931号） |
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| 摘 要： | 分析4个菜用枸杞品种嫩茎叶的蛋白质、微量元素、维生素 C 等含量，采用模糊识别法和氨基酸系数比值法对菜用枸杞嫩茎叶蛋白质营养价值进行了评价。结果表明4个菜用枸杞品种含有较为丰富的蛋白质、微量元素和维生素 c，矿物质（Se 除外）含量均高于对照蔬菜，维生素 c 含量平均达到31 mg·hg－1，高于除卷心菜外的其他3种对照蔬菜。蛋白质含量为5．3～6．9％，是对照蔬菜平均值的4．2倍，同时必需氨基酸种类齐全，占总氨基酸的42％；菜用枸杞嫩茎叶蛋白质贴近度为0．8372～0．8569，氨基酸比值系数为65．63～68．67，仅次于芹菜，高于其他对照蔬菜。
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| 关 键 词： | 菜用枸杞 药膳植物 氨基酸 微量元素 营养评价 |
Nutritional Quality of Proteins and Microelements in Four Varieties of Lycium Chinensis |
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| Authors: | LI Yue-sen WU Shui-jin LIN Jiang-bo DAI Yi-min |
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| Institution: | (The Medicinal Plant Research Center Sagrcane Institute, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China) |
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| Abstract: | The nutritional values of the proteins in the tender leaves and stems of 4 varieties of Lycium chinensis were evaluated utilizing the fuzzy pattern recognition and amino acids coefficient ratio,and their microelements and vitamin C contents were measured.The protein contents in the samples were 5.3 to 6.9% （fresh weight）.Of the total amino acids,approximately 42% were essential.The protein fuzzy neartude （0.837 2 -0.856 9）and amino acid ratios coefficient （65.63 - 68.67 ）were only lower than those of celery.The limiting amino acids were the sulfur-containing ones.The contents of minerals （except Se）and vitamin C in the plants either equaled to or higher than other vegetables. |
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| Keywords: | Lycium chinensis medicinal plant amino acids microelements nutritional quality |
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