不同品种甘草叶的化学组分比较研究
目的 比较新疆地区3种不同甘草叶的主要化学组分构成, 为深加工利用提供参考。方法 采用化学分析法和光谱分析法测定光果甘草、胀果甘草和乌拉尔甘草3个品种甘草叶中的氨基酸、总黄酮、粗脂肪、纤维素、蛋白质、生物碱及矿质元素等化学成分含量, 并采用DPPH法对甘草叶浸提液进行了抗氧化活性分析。结果 3种甘草品种中, 光果甘草叶的纤维素、黄酮含量最高, 抗氧化活性最强; 乌拉尔甘草叶的蛋白质含量、脂肪含量和生物碱含量等高于光果甘草和胀果甘草品种; 胀果甘草叶中矿物元素含量值最高。同一种植区域其不同品种间在营养和化学组成方面存在一定程度的差异。结论 根据不同的精深加工及下游需求, 进行合理的甘草叶开发。
Objective To compare the main chemical components of 3 different kinds of Glycyrrhiz leaves collected from Xinjiang area, and provide references for deep processing and utilization. Methods The main chemical components such as amino acids, total flavonoids, crude fat, cellulose, protein, alkaloid, mineral elements from leaves of 3 different kinds of Glycyrrhiza (including G.glabra L.,G. inflate Bat. and G. ualensis Fisch.) were determined by chemical and spectral analysis methods. The antioxidant activities of the Glycyrrhiza leaves extract were analyzed by DPPH method. Results Among 3 different kinds of Glycyrrhiza leaves, G.glabra L. had the highest contents of cellulose and flavonoids, and its antioxidant activity was the strongest. The protein content, fat content and the alkaloid content in G.uralensis Fisch. leaves were higher than those of G.glabra L.and G. inflate Bat.; however, mineral elements content from leaves of G. inflate Bat. was the highest. There were differences whether in nutrition or chemical compositions among different varieties even collected from same planting area to some extent. Conclusion Glycyrrhiza leaves can be developed reasonably according to the different intensive processing and downstream demands.
标题：不同品种甘草叶的化学组分比较研究
英文标题：Comparison of chemical components of Glycyrrhiza leaves originated from different varieties
作者：
汪一飞 中华全国供销合作总社杭州茶叶研究院
左小博 中华全国供销合作总社杭州茶叶研究院
刘相真 中华全国供销合作总社杭州茶叶研究院
孔俊豪 中华全国供销合作总社杭州茶叶研究院
中文关键词:甘草叶,化学成分,抗氧化,深加工,
英文关键词:Glycyrrhiz leaves,chemical composition,antioxidant,deep processing,
发表日期：2016-05-06
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