青海不同地区枸杞营养成分与活性成分含量分析  

Analysis and Evaluation of Nutritional Composition and Bioactive Composition in Chinese Wolfberry (Lycium barbarum L.) Fruits from Different Regions of Qinghai Province

作　　者：杨仁明[1,2] 景年华[1,2] 王洪伦[1] 尤进茂[1] 索有瑞[1] 

机构地区：[1]中国科学院西北高原生物研究所,青海西宁810001 [2]中国科学院研究生院,北京100049

出　　处：《食品科学》2012年第20期265-269,共5页Food Science

基　　金：青海省科技厅国际合作项目(2010-H-804)

摘　　要：比较青海不同地区枸杞的品质。采用国标和文献方法对青海不同地区的枸杞一般营养成分进行含量测定,并以DBCEC-Cl(2-[2-(7H-二苯并[a,g]咔唑)-乙基氯甲酸酯)为衍生试剂采用氨柱前衍生-高效液相色谱荧光检测法(HPLC-FLD)对氨基酸的含量进行了测定,同时也对其多糖和黄酮含量进行了测定。结果表明:青海地区枸杞的营养丰富,氨基酸种类齐全,组成合理,多糖和黄酮含量较高,具有开发利用的价值。In this study we report the results of a comparative study on quality characteristics of Chinese wolfberries from 12 different regions of Qinghai province.Chinese wolfberries were determined by national standard methods and previously reported methods for proximate nutritional composition and by pre-column derivatization with DBCEC-Cl and high-performance liquid chromatography with fluorescence detection（HPLC-FLD） for amino acid contents.Besides,we measured the contents of polysaccharides and flavonoids.The results show that Chinese wolfberries grown in Qinghai province contained abundant nutrients,a complete range of amino acids with a reasonable blend,relatively high amounts of polysacchadrides and flavonoids,suggesting great development potential.

关 键 词：枸杞 营养成分 活性成分 高效液相色谱-荧光检测 氨基酸 营养评价 

分 类 号：TS201.2[轻工技术与工程—食品科学] Q949.777.7[轻工技术与工程—食品科学与工程]