珍珠花营养成分的测定  

Detection of Nutritional Components in Staphylea bumalda

作　　者：杨新河[1] 吕帮玉[1] 田春元[1] 万塞男[1] 毛清黎[1] 

机构地区：[1]孝感学院生命科学技术学院,湖北孝感432000

出　　处：《安徽农业科学》2008年第22期9601-9602,共2页Journal of Anhui Agricultural Sciences

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T200706);孝感学院科研项目(Z2008019)

摘　　要：[目的]为深入开发具有重要潜在经济价值的珍珠花提供重要依据。[方法]将晒至9成干的湖北孝昌县珍珠花于105℃的烘箱中干燥至恒重,然后粉碎,凯氏定氮法测定其蛋白质含量,蒽酮比色法测定其可溶性糖含量,索氏抽提取法测定其粗脂肪含量,高温灼烧法测定其总灰分含量。[结果]每100 g珍珠花中粗蛋白质含量为34.94 g,可溶性糖含量为9.25 g,粗脂肪含量仅为1.95 g,总灰分含量为4.22 g。由此可知,珍珠花是一种粗脂肪含量低,可溶性糖含量适当,蛋白质含量和总灰分含量高的蔬菜。[结论]珍珠花具有较高的营养价值,可以开发成为一种优良的野生蔬菜和健美食品。[ Objective] The aim was to provide the important basis for the deep development of the Staphylea bumalda with important and potential economic value. [ Method] S. bumalda from the Xiaochang County in Hubei Province was sunned to 90% dryness and dried to constant weight in the oven at 105 ℃, then grinded and its protein content was detected by micro-kjeldahl method, the soluble sugar content was detected by anthrone colorimetry, the crude fat content was detected by soxhlet extraction method, total ash content was detected by the method of burning with high temperature. [ Result ] In every 100 g S. bumalda, the crude protein content was 39.94 g, soluble sugar content was 9.25 g, crude fat content was 1.95 g and total ash content was 4.22 g. In a word, the S. bumalda was a kind of vegetable which had little crude fat, suitable soluble sugar and high content of protein and total ash. [ Conclusion ] The S. bumalda had high nutritive value and could be developed to be an excellent wild vegetable and bedybuilding food.

关 键 词：珍珠花 营养成分 蛋白质 可溶性糖 粗脂肪 总灰分 

分 类 号：Q946[生物学—植物学]