有机栽培下枸杞果实中营养成分的含量特征  

Characteristics of nutrients in the fruits of Lycium barbarum under organic cultivation

作　　者：吉德娟 张得芳[1,2] 王占林 樊光辉[1,2] 于倩 JI Dejuan;ZHANG Defang;WANG Zhanlin;FAN Guanghui;YU Qian(Academy of Agricultural and Forestry Sciences,Qinghai University,Xining 810016,China;Qinghai Plateau Key Laboratory of Tree Genetics and Breeding,Xining 810016,China)

机构地区：[1]青海大学农林科学院,青海西宁810016 [2]青海高原林木遗传育种实验室,青海西宁810016

出　　处：《青海大学学报》2022年第5期41-46,共6页Journal of Qinghai University

基　　金：青藏高原种质资源研究与利用实验室资助项目(2022-ZJ-Y01)。

摘　　要：为明确有机栽培模式下枸杞营养成分含量特征,测定39份枸杞果实样品的常规指标含量、氨基酸含量及其他营养成分含量,并对氨基酸进行组分分析、主成分分析。结果表明:有机栽培下枸杞果实常规指标中灰分含量为3.7 g/100 g,水分含量为2.86 g/100 g,干物质为97.14%,粗纤维为6.14%,百粒重为21.74 g,粒度为247.36粒;果实中检测出16种氨基酸,脯氨酸、谷氨酸和天门冬氨酸含量较高,蛋氨酸含量最少,蛋氨酸变异程度最大,缬氨酸最为稳定;必需氨基酸、药用氨基酸、增香氨基酸和鲜味氨基酸分别占总氨基酸的20.90%、56.09%、18.45%、72.99%;16种氨基酸中提取出3个主成分,累积贡献率达到85.19%。其他营养物质中甜菜碱含量为1.31%,β-胡萝卜素为11.05 mg/g,脂肪为0.38 g/100 g,蛋白质为13.23 g/100 g,枸杞多糖为6.23%,总糖为29.05 g/100 g,总黄酮为0.32%。与常规栽培相比,有机栽培模式下大部分氨基酸及β-胡萝卜素的含量均显著提高,总黄酮、总糖和甜菜碱的含量有所下降。The content of conventional indexes,amino acids and other nutritional components of 39samples ofLycium barbarumfruits are determined to clarify its nutrient content characteristics under organic cultivation.The amino acids are analyzed by component analysis and principal component analysis.The results show that the ash content is 3.7 g/100 g,water content is 2.86 g/100 g,dry matter is 97.14%,crude fiber is 6.14%,100 grain weight is 21.74 g and particle size is 247.36 in the conventional indexes ofLycium barbarumfruit under organic cultivation;sixteen kinds of amino acids are detected in the fruits,among which the content proline,glutamate and aspartic acid are higher.The content of methionine is the least with the greatest variation.Valine shows the most stability.Essential amino acids,medicinal amino acids,flavoring amino acids and delicious amino acids account for 20.90%,56.09%,18.45%and 72.99%of total amino acids respectively;three principal components are extracted from 16 kinds of amino acids.The cumulative contribution rate reaches85.19%.The content of betaine in other nutrients is 1.31%.β-Carotene is 11.05 mg/g.The fat is0.38 g/100 g.The protein is 13.23 g/100 g.Lycium barbarumpolysaccharide is 6.23%.Total sugar is 29.05 g/100 g.Total flavonoids is 0.32%.Compared with conventional cultivation,the contents of most amino acids andβ-carotene are significantly increased,while that of total flavonoids,total sugar and betaine are decreased.

关 键 词：枸杞 有机栽培 营养成分 含量特征 

分 类 号：S567.19[农业科学—中草药栽培]