芦笋不同部位活性成分的研究  

The Study of Asparagus Different Parts' Active Ingredients

作　　者：李俊萍[1] 乜兰春[1] 刘孟[1] 胡淑明[1] 

机构地区：[1]河北农业大学园艺学院,河北保定071000

出　　处：《食品研究与开发》2015年第15期10-12,共3页Food Research and Development

基　　金：河北省现代农业产业技术体系蔬菜创新团队;河北省农业综合开发土地治理科技推广项目(2013-10)

摘　　要：以芦笋烘干样品为试材,研究了芦笋根、嫩茎、母茎、果实等不同部位芦丁、皂甙、钙、铁、锌等活性成分的含量水平。结果表明,芦丁在嫩茎和母茎中的含量分别为20.26 mg/g和20.10 mg/g,约为根系和果实中含量的4倍~5倍;皂甙在根中含量为104.90 mg/g,嫩茎中102.07 mg/g,是母茎和果实中皂甙含量的5倍~10倍;钙、铁均以根系中含量最高,锌以嫩茎中最高,且都显著高于其他部位的含量。从而为芦笋全株的进一步综合开发利用提供了重要依据。Oven-dried samples of asparagus were used to study the active ingredients＇ levels, such as Rutin, Saponin, Calcium, Iron and Zinc of asparagus＇ roots, young stems, seed stems and leaves, fruit. The results showed that the content of rutin was 20.26 mg/g and 20.10 mg/g respectively , both were 4-5 times than the roots and fruits. The Saponin＇s level has a different law of the different parts of asparagus. It from high to low was roots , young stems, fruits, seed stems and leaves. And the content in roots and young stems were about 5 to 10 times of the seed stems and fruits. The Calcium and Iron had the highest level in toots , and Zinc was the most in young stems. Thus providing the important basis for the further development of asparagus comprehensive utilization.

关 键 词：芦笋 芦丁 皂甙 钙 铁 锌 

分 类 号：S644.6[农业科学—蔬菜学]