摘要
对比黄花菜不同品种及不同部位蛋白质、总糖、脂肪、黄酮和多酚等营养功能成分含量,研究黄花菜不同品种及不同部位营养功能成分差异。结果发现不同品种黄花菜中猛子花蛋白质及脂肪含量较高,祁珍花总糖及总黄酮含量较高;植株中以叶的脂肪、总黄酮及总多酚含量最高,以花的总糖及蛋白质含量最高;花的不同部位中,总黄酮及总多酚主要存在于花药中。不同品种黄花菜、整株黄花菜的不同部位以及黄花菜花不同部位营养功能成分含量存在较大差异。
The content of proteins, sugars, fats, polyphenols and flavonoids of different varieties and parts of Hemerocallis citrine were compared to evaluate the differences of different varieties and parts of Hemerocallis citrine. The results about different varieties showed that the content of proteins and fats were highest in Meng-zi flower, and the content of sugars and flavonoids were highest in Qi-zhen flower. In different parts of plant of Hemerocallis citrine, the results showed that the content of fats, polyphenols and flavonoids were highest in the leaves, and the content of sugars and proteins were highest in the flowers. In different parts of flowers, the content of polyphenols and flavonoids were highest in anthers. It is found that there are obvious differences of nutritional and functional components in different varieties and parts of Hemerocallis citrine.
出处
《食品科技》
CAS
北大核心
2017年第6期68-71,共4页
Food Science and Technology
基金
农业部"948"项目(2016-X31)
中国农业科学院创新工程项目(125161015000150013)
关键词
黄花菜
蛋白质
总糖
脂肪
黄酮
多酚
Hemerocallis citrine
protein
sugar
fat
flavonoids
polyphenols
