内蒙古野生碱韭食用花中营养成分分析  

Analyses of Nutritional Ingredients in Edible Flowers of Wild Allium polyrhizum Turcz.ex Regel from Inner Mongolia

作　　者：赵鹏[1] 秦永林[2] 门中华[1] 董贵成[1] 

机构地区：[1]内蒙古科技大学包头师范学院,内蒙古包头014030 [2]内蒙古农业大学农学院,内蒙古呼和浩特010019

出　　处：《现代食品科技》2016年第12期292-297,共6页Modern Food Science and Technology

基　　金：内蒙古自然科学基金项目(2014BS0301);内蒙古自然科学基金项目(2015MS0315);内蒙古自治区科技计划资助项目(201502079);国家自然科学基金项目(31160254)

摘　　要：本文以采自内蒙古3个地区野生碱韭食用花为试材,采用色谱法及常规分析法测定了其主要营养物质含量,以期探明碱韭的营养药用价值,为进一步开发利用提供理论依据。试验结果表明:不同地区碱韭食用花的营养品质差异较大,受气候环境的影响明显,其中鄂尔多斯市综合品质最好;食用花中营养成分含量较高,其总黄酮、维生素和脂肪酸含量均高于常用栽培韭菜,至少含有18种氨基酸,其中含有8种人体必需氨基酸和多种药用氨基酸,人体必需氨基酸的含量占氨基酸总量的36.20%,蛋氨酸和胱氨酸为第一限制性氨基酸,谷氨酸和天门冬氨酸含量丰富,占总氨基酸23.40%和13.59%;不饱和脂肪酸平均含量为79.80%,人体必需脂肪酸为36.49%,亚油酸为27.51%,不饱和脂肪酸(PUFA)与饱和脂肪酸(SFA)比值为3.95。The main nutritional ingredients in the edible flowers of wild Allium polyrhizum Turcz. ex Regel from three regions in Inner Mongolia were studied using chromatography and other general methods. This study ascertains nutritional and medicinal benefits of Allium polyrhizum Turcz. ex Regel, and strengthens the theoretical foundation for its utilization. The results showed that there were obvious differences in the nutritional quality of flowers from the different regions, which were significantly affected by the climate. Of the three regions, the best integrated nutritional and medicinal quality of flowers was found in those from Ordos city. The nutritional content of the flowers were found to be higher, especially the amounts of total flavonoids, vitamins, and fatty acids, than that of the cultivation chives. They contained at least 18 kinds of amino acids, of which eight were essential amino acids, and a variety were medicinal amino acids. The ratio of essential amino acids to total amino acids was found to be 36.2%, and the first restriction amino acids were methionine and cysteine. The amounts of glutamate and aspartate were the highest, accounting for 23.40 % and 13.59 %, respectively, of the total amino acids. The average amount of unsaturated fatty acid was 79.80%, and the human essential fatty acid content was 36.49%. Besides, the linoleic acid content was 27.51%, and the ratio of polyunsaturated fatty acid and saturated fatty acid was 3.95.

关 键 词：碱韭 食用花 营养成分 氨基酸比值系数法 色谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]