本文已被：浏览 1398次 下载 378次
投稿时间：2019-10-17
投稿时间：2019-10-17
中文摘要: 对山露菜营养及黄酮成分进行分析，以评价营养价值。分别对山露菜的茎、叶中纤维素、脂肪、蛋白、多糖、微量元素、黄酮进行测定。结果表明：山露菜中叶含膳食纤维53.50%，茎含49.70%；叶中含蛋白质20.36%，茎中含16.20%；叶中脂肪含14.71%，茎含9.83%；茎与叶中总多糖含量为1.60%，甘露糖与葡萄糖两种单糖摩尔比1.00 ∶15.30；茎中 K 含量为 59.43 mg/g、Ca为 12.64 mg/g、Na为 6.24 mg/g，叶中 K 含 70.13 mg/g，Ca为 12.61 mg/g，Na为6.67 mg/g；山露菜中总黄酮含量为4.80%，测出芍药苷、牡荆素、木樨草苷、芦丁以及紫云英苷5种黄酮，茎中黄酮含量为1.67%，仅富含芍药苷、牡荆素、木樨草苷，而叶中富含芦丁、紫云英苷，占叶中总黄酮15.70%。山露菜的营养成分丰富并含有多种黄酮化合物，具有很高的营养价值。
Abstract:The nutrition and flavonoids of mountain vegetables were analyzed to evaluate the nutritional value.The cellulose，fat，protein，polysaccharide，trace elements and flavonoids in the stems and leaves of mountain vegetables were measured.The results showed that：the middle leaves of the mountain dew contained 53.50%dietary fiber，the stem contained 49.70%；the leaf contained 20.36%protein，the stem contained 16.20%；the leaf fat contained 14.71%，the stem contained 9.83%；the stem and leaf polysaccharide was 1.60%.The molar ratio of mannose to glucose monosaccharide was 1.00 ∶15.30；the K content in the stem was 59.43 mg/g，Ca was 12.64 mg/g，Na was 6.24 mg/g，K in the leaf was 70.13 mg/g，and Ca was 12.61 mg/g，Na was 6.67 mg/g；the total flavonoid content in mountain vegetables was 4.80% ，and five kinds of flavonoids，paeoniflorin，vitexin，hibisin，rutin and astragalin，were detected.1.67%，only rich in paeoniflorin，vitexin，hibiscus，and leaves were rich in rutin，astragalin，accounting for 15.70%of total flavonoids in leaves.The nutrients were rich in nutrients and contain a variety of flavonoids，which had high nutritional value.
文章编号：202013030 中图分类号： 文献标志码：
基金项目:陕西省资源生物重点实验室开放课题（SLGPT2019KF03-03）
引用文本：
津ICP备20000603号-1