11种观赏百合营养和功能品质研究  

Study on nutritional and functional quality of 11 ornamental lilies

作　　者：李兴桃 秦朵朵 崔芳芳 杜方[1] Li Xingtao;Qin Duoduo;Cui Fangfang;Du Fang(College of Horticulture,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学园艺学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2020年第6期38-45,共8页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省重点研发计划(农业领域)(201803D221011-2);山西农业大学科技创新基金(2019yz005)。

摘　　要：[目的]对课题组前期筛选的、适宜黏重碱性土壤中生长的、抗性强、能露地越冬的11种观赏百合鳞茎进行营养和功能品质研究,为开发功能百合新品种奠定理论基础。[方法]对11种百合鳞茎进行营养指标(水分、蛋白质、可溶性糖、维C和淀粉)和功能指标(膳食纤维、总酚、类黄酮、花青素、总黄酮、皂苷和秋水仙碱)测定,利用主成分分析法对分析指标和材料进行综合评价。[结果]结果表明,百合鳞茎水分含量65.26%~77.23%,蛋白质含量10.93~28.76mg·g^-1,可溶性糖含量8.37~17.94 mg·g^-1,维生素C含量32.36~305.33 mg·100g^-1,淀粉含量1.43%~15.97%,膳食纤维含量3.95%~6.49%,总酚相对含量0.95~3.22 mg·g^-1,类黄酮相对含量1.67~4.13 mg·g^-1,花青素相对含量0.01~1.21 mg·g^-1,总黄酮含量0.08%~0.82%,皂苷含量2.82~13.76 mg·g^-1,秋水仙碱含量0.48~3.92μg·g^-1。可以从功能因子、淀粉、可溶性糖和膳食纤维4个方面对百合品质性状进行评价。[结论]本试验初步选出兼具较高淀粉、膳食纤维和功能物质含量的‘Regale’、‘Mister Sandman’、‘Matrix’和‘Lady Alice’等具有开发功能食品潜力的百合新种质,今后应在此基础上进一步探索其它方面的营养和功能价值,围绕提高可溶性糖含量和特定功能物质含量进行品种选育。[Objective]Current study was designed to investigate the nutritional and functional quality of 11 ornamental lilies which were selected by the research team in the early stage with the desired traits including great growth adaptation to viscous alkaline soil,strong resistance,and capable of overwintering in the open field.The study aimed to provide scientific support on the selection of new edible lily species.[Methods]The nutritional indexes(moisture,protein,soluble sugar,vitamin C and starch)and functional indexes(dietary fiber,total phenols,flavonoids,anthocyanins,total flavonoides,saponins and colchicine)of lily bulbs were determined.Principal component analysis method was used to comprehensively evaluate the trait indexes and tested materials.[Results]The results indicated that the contents of moisture,protein,soluble sugar,Vitamin C,and starch in tested lily bulbs were 65.26%~77.23%,10.93~28.76 mg·g^-1,8.37~17.94 mg·g^-1,32.36~305.33 mg·100 g^-1,and 1.43%~15.97%,respectively.The contents of dietary fiber,total phenols,flavanoides,anthocyanin,total flavonoids,saponin,and colchicine were 3.95%~6.49%,0.95~3.22 mg·g^-1,1.67~4.13 mg·g^-1,0.01~1.21 mg·g^-1,0.08%~0.82%,2.82~13.76 mg·g^-1,and 0.48~3.92μg·g^-1,respectively.The quality traits of lily could be evaluated from four aspects:the content of functional factors,starch,soluble sugar and dietary fiber.[Conclusion]In this experiment,new lily germplasms with high starch,dietary fiber and functional substance content,such as‘Regale’,‘Mister Sandman’,‘Matrix’and‘Lady Alice’which have the potential to be developed as the functional food breeding,were selected.On this basis,we will further explore other traits of nutritional and functional value.The future breeding targets should be focused on improving the content of soluble sugar and targeted functional factors.

关 键 词：百合 鳞茎 糖 淀粉 营养品质 功能因子 

分 类 号：TS201.1[轻工技术与工程—食品科学]