摘要
通过对新疆精河地区精杞一号、精杞二号、宁夏红和豫新4个枸杞品种的外观品质,以及主要理化成分和活性成分进行了测定,采用显著性分析和聚类分析来比较其差异性。并且对比分析了它们的氨基酸组成差异,并利用氨基酸比值系数法对其蛋白质营养价值进行评价。结果表明:精杞一号和宁夏红在外观性状方面有明显的品种优势。作为精河地区主栽品种的精杞一号,浸出物、甜菜碱、类胡萝卜素等活性成分含量都是最高的,这充分体现了它的药用价值。除果形指数和总黄酮外,四个品种的其它指标差异都达到了极显著性水平。四种枸杞的氨基酸含量丰富,种类齐全,宁夏红与精杞一号的必需氨基酸、药用氨基酸含量相对较高。精杞一号的SRC值为83.27,必需氨基酸模式更接近于人体蛋白质组成。由此可见精杞一号的营养价值和药用价值都比较理想,有利于进一步的开发和利用。
The appearance quality, main physicochemical composition, and active ingredients of four Lycium barbarum L. cultivars （Jingqi 1, Jingqi 2, Ningxia Hung, and Yuxin） from Jinghe Region of Xinjiang were determined, and significance analysis and cluster analysis were performed to compare their differences. Additionally, the differences in amino acid composition of different cultivars were comparatively analyzed, and the protein nutrition quality was evaluated by amino acid score of ratio coefficient （SRC）. The results indicated that Jingqi 1 and Ningxia Hong had an obvious cultivar advantage in terms of appearance characteristics. As the main cultivar in Jinghe region, Jingqi 1 had the highest active ingredient （extract, betaine, and carotenoids） content, which fully reflected its medicinal value. In addition to berry shape index and total flavonoids, the differences among the four cultivars on other indicators reached the extremely significant level. High amino acid content and all types of amino acids were found in all four cultivars, and the content of essential amino acids and medicinal amino acids in Ningxia Hong and Jingqi 1 were relatively high. The SRC of Jingqi 1 was 83.27, and the essential amino acid pattern was closer to the protein composition in humans. Thus, the nutritional value and medicinal value of Jingqi 1 were ideal, and were conductive to further development and utilization.
出处
《现代食品科技》
EI
CAS
北大核心
2017年第5期233-239,188,共8页
Modern Food Science and Technology
基金
自治区财政林业科技专项资金项目(0608)
关键词
枸杞
药用价值
显著性分析
聚类分析
氨基酸比值系数法
Lycium barbarum L.
medicinal value
significance analysis
cluster analysis
score of ratio coefficient of amino acid
