人参根、茎、叶蛋白质含量差异分析  

Variance Analysis of Protein Contents in the Root,Stem and Leafof Ginseng

作　　者：李舒欣 张秀莲[1] 赵卉[1] 许世泉[1] LI Shu-xin;ZHANG Xiu-lian;ZHAO Hui;XU Shi-quan(Institute of Special Wild Economic Animals and Plants,Chinese Academy of Agricultural Sciences,Changchun 130112,China)

机构地区：[1]中国农业科学院特产研究所

出　　处：《特产研究》2019年第3期71-73,共3页Special Wild Economic Animal and Plant Research

基　　金：国家重点研发计划项目（2016YFCO500303）

摘　　要：采用杜马斯燃烧法,研究人参不同部位蛋白质含量的差异。用杜马斯定氮仪以EDTA作为标品测定6年生人参根、茎、叶中蛋白质含量。结果发现,人参根、茎、叶中蛋白质含量的平均值分别为14.600%、6.549%、12.339%,人参不同部位的蛋白质含量存在显著差异,表现为根>叶>茎。本研究为人参根、茎、叶产品的开发提供理论依据。To investigate the protein contentsindifferent parts of ginseng by the combustion method,the protein contents in the root,stemand leaf of the six-year old ginseng was determinedusing EDTA as the standard.The result showed that the mean value of protein contents in root,stemand leaf were14.600%,6.549%,12.339%,respectively.There were significant differences forthe protein contentsindifferent parts ofginseng.It provides a theoretical basis for the development of ginseng rhizome and leaf products.

关 键 词：人参 根 茎 叶 蛋白质 杜马斯燃烧法 

分 类 号：R284.2[医药卫生—中药学]