乌桕叶营养成分的研究  

Studies on Nutritional Components of Chinese Tallow Leaves

作　　者：霍光华[1] 高荫榆[2] 李红[1] 

机构地区：[1]江西农业大学分析测试中心,江西南昌330045 [2]南昌大学生命科学学院,江西南昌330047

出　　处：《食品科学》2005年第4期239-243,共5页Food Science

摘　　要：为查明乌桕叶功能因子,积累营养成分的基本资料,利用化学和仪器方法,测得不同种质来源的乌桕叶含量(占干叶百分率)为:灰分6.13～10.43,蛋白质5.13～11.45,脂肪3.82～7.24,膳食纤维18.64～31.34,水溶性总糖13.21～26.72,水溶性多糖1.24～4.37;总黄酮1.41～5.81,总酸0.0004～0.005。微量元素含量(μg/g干基):锌32.21～157.15,铜18.81～230.94,铁95.71～256.05,锰287.55～1412.69;常量元素含量(mg/g干基):氮10.48～23.41,磷0.93～2.04,钾3.75～10.06,钙7.68～16.56,镁1.63～6.56。乌桕是富锰植物。To investigate the functional factors of Chinese tallow leaf with accumulated fundamental data in nutritional components, some chemical instrumental methods were used. Quantitative results (g/100g,dry mass) were assaged as ash 6.13～ 10.43, protein 5.13～11.45, lipid 3.82～7.24, fibre 18.64～31.34, aqueous total sugar 13.21～26.72, water-soluble polysaccha- rides 1.24～4.37; flavonoids 1.41～5.81 and total acids 0.0004～0.005 from different varieties in the middle days of November. The trace elements (μg/g, dry mass) were: Zn 32.21～157.15, Cu 18.81～230.94, Fe 95.71～256.05, Mn 287.55～1412.69; while the normal element (mg/g, dry mass) were: N 10.48～23.41, P 0.93～2.04, K 3.75～10.06, Ca 7.68～16.56 and Mg 1.63～6.56. The Chinese tallow belonged to a Mn accumulating plant.

关 键 词：乌桕叶 营养成分 富锰植物 

分 类 号：TS201.4[轻工技术与工程—食品科学]