黑莓叶营养成分分析  

Nutrient Analysis of Blackberry Leaves

作　　者：周鸣谦[1] 刘云鹤[1] 姚东瑞[1] 周思思[1] 

机构地区：[1]淮海工学院食品工程学院,江苏连云港222005

出　　处：《食品科学》2012年第22期235-237,共3页Food Science

基　　金：江苏省产学研联合创新资金计划项目(BY2010127);连云港市农业攻关计划项目(CN0905)

摘　　要：对黑莓叶中主要营养成分、氨基酸组成及矿质元素含量进行测定与分析,并与枸杞叶、柿叶、桑叶、显齿蛇葡萄叶、雀舌茶进行比较。结果表明:黑莓叶的粗蛋白含量(20.39g/100g)、纤维素含量(14.52g/100g)较高,总黄酮(3.75g/100g)含量丰富;其氨基酸组成全面,氨基酸总含量(19830mg/100g)及必需氨基酸含量(7459mg/100g)均高于其余果叶;其矿质元素含量丰富,其中Ca、K、Mg、Na、P、Fe、Zn、Cu、Mn等人体必需微量元素含量较多,Pb含量(3.18mg/kg)低于茶叶国家标准限量,Cd、Cr、Co含量较低。黑莓叶是一种优质的果叶茶,并可对其黄酮类活性成分进行深入研究与开发。The major nutrients,amino acid composition and mineral element contents of blackberry leaves were analyzed and compared with those of the leaves of other plants such as wolfberry,persimmon,mulberry,Ampelopsis grossedentata and Vaccinium dunalianum.Blackberry leaves were found to have higher contents of crude protein（20.39 g/100 g）,cellulose（14.52 g/100 g） and total flavonoids（3.75 g/100 g）.It contained a full range of amino acids and were higher in the contents of total amino acid and essential amino acids than the leaves of other five plants.Moreover,micro-mineral elements essential for human body such as Ca,K,Mg,Na,P,Fe,Zn,Cu,Mn showed higher levels in blackberry leaves,small amounts of Cd,Cr,and Co were also found,and the Pb content was 3.18 mg/kg,which was lower than the national limit for tea.This study demonstrates that blackberry leaves can be processed into high-quality tea and hold promise for further research and development due to abundance of flavonoids.

关 键 词：黑莓叶 营养成分 氨基酸 矿质元素 

分 类 号：S609.9[农业科学—园艺学] TS201.4[轻工技术与工程—食品科学]