菜用枸杞叶的营养价值及营养等级评价  

Nutrition Value and Nutritional Rating of Vegetable Wolfberry Leaves

作　　者：李克剑[1] 李伊姣 王储[3] 金明[3] 王立英 徐士梅 张柏林[3] 范俊峰[3] 

机构地区：[1]吉化集团公司总医院,吉林吉林132021 [2]华油北京服务总公司生活公司,北京100740 [3]北京林业大学生物科技与技术学院食品科学与工程系,北京100083 [4]宁夏林业研究所股份有限公司,银川750004

出　　处：《中国食物与营养》2016年第4期69-73,共5页Food and Nutrition in China

基　　金：枸杞多糖的免疫调节作用和矿质元素的吸收(项目编号:2014HXFWSWXY008)

摘　　要：将菜用枸杞叶（VWL）分为芽尖、茎、未成熟叶片和成熟叶片等4个部位,分别研究了这4个部位的营养成分,结果发现：4个部位均含有丰富的多糖、矿质元素、生物碱和维生素,尤其是芽尖和成熟叶片。在这4个部位中,芽尖的多糖、生物碱和氨基酸含量最高,多糖含量为7.6%、生物碱含量为49.64mg/100g、氨基酸总量为6.23%;成熟叶片的β-胡萝卜素（5.63mg/100g）、维生素C（20.6mg/100g）和钙（319.67mg/100g）的含量最高,多糖含量也相当高。按照平均营养价值估算法（ANV）对VWL进行营养等级评价,VWL 4个部位的ANV值为5.87~13.41;按照营养评分分类估算法,VWL 4个部位营养评分为10~17分,属于一级蔬菜。本研究可以为VWL的开发利用提供科学依据。Vegetable wolfberry leaves（ VWL） was divided into four sections including shoot tip,stem,immature leaves and mature leaves,and their nutrition composition were determined. Results showed that the four parts were rich in polysaccharides,minerals,alkaloids and vitamins. Among the four parts,shoot tip had the highest content of polysaccharides（ 7. 6%）,alkaloids（ 49. 64 mg /100g） and amino acids（ 6. 23%）. Mature leaves mainly contained β-carotene（ 5. 63 mg /100g）,VC（ 20. 6mg /100g） and calcium（ 319. 67 mg /100g）. According to the average nutritional value estimation method（ ANV）,ANV of four parts of VWL varied from 5. 87 to 13. 41,the four parts of VWL had the nutritional score ranging from 10 to 17,and could be graded the best vegetable based on the nutritional score classification estimation method. Therefore,VWL could be eaten and utilized as healthy vegetable. This study could provide scientific basis for the development and utilization of VWL.

关 键 词：菜用枸杞叶 营养价值 多糖 矿质元素 生物碱 营养分级 

分 类 号：TS201.4[轻工技术与工程—食品科学]