洋麻蛋白含量分析及叶蛋白生产利用研究  

Analysis of protein content in Hibiscus cannabinus and study on its leaf protein use

作　　者：常宁芳 

机构地区：[1]甘肃省草原技术推广总站,甘肃兰州730046

出　　处：《草业科学》2006年第11期50-52,共3页Pratacultural Science

基　　金：甘肃省科技攻关项目"洋麻引种区域性试验经济价值研究"(GSO24-41-003)

摘　　要：洋麻Hibiscus cannabinus干物质中粗蛋白含量18%～23%,鲜嫩枝叶味酸甜,家畜适口性好.洋麻嫩枝叶经打浆出汁后加温凝固,负压分离可生产出浓缩叶蛋白（LPC）.压榨后的洋麻残渣干燥后可加工成洋麻纤维素饲料.脱蛋白后的棕色汁液含有较多营养成分,可浓缩或直接加入饲料中.叶蛋白的生产使洋麻的综合开发利用更具经济效益和发展前景.Crude protein content in the dry matter of Hibiscus cannabinus is 18%- 23%, its fresh branches and leaves taste sweet sour. The palatability for livestock is good. The fresh branches and leaves of H. cannabinus undergo smashing, juice extracting, heating to condense, separating under depressed pressure as to produce enriched leaf protein （LPC）. Squeezing dregs of H. cannabinus after drying can be processed to H. cannabinus fibre feed. The brown juice after de-protein contains richer nutrients, can be enriched or directly added to the feed. Production of LPC enables the comprehensive development of H. cannabinus to have better economic efficiency and development prospect.

关 键 词：洋麻 叶蛋白 生产 利用 

分 类 号：S548[农业科学—作物学]