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以密枝枸杞为试材,以“宁杞5号”枸杞为对照,采用分光光度法、Folin-Ciocalteu法、苯酚-硫酸比色法、四苯硼钠比色法、凯氏定氮法和2,6-二氯酚靛酚滴定法分别测定枸杞叶片中总黄酮、总多酚、粗多糖、蛋白质、抗坏血酸和钾元素含量,研究了密枝枸杞叶片营养品质价值。结果表明:密枝枸杞和“宁杞5号”叶中除抗坏血酸含量无显著性差异(P>0.05)外,其它各成分含量均存在显著性差异(P≤0.05)。密枝枸杞叶中总黄酮、总多酚、蛋白质含量显著高于“宁杞5号”枸杞叶(P≤0.05),而粗多糖、钾的含量极显著高于“宁杞5号”枸杞叶(P≤0.01)。与“宁杞5号”枸杞叶相比,密枝枸杞叶中总黄酮、总多酚、蛋白质、粗多糖和钾的含量分别高2.97%、5.93%、6.42%、8.31%和33.76%,但抗坏血酸含量低32.34%。
The experiment was carried out by the method of spectrophotometry, Folin-Ciocalteu method, phenol-sulfuric acid colorimetric method, sodium tetraphenylborate colorimetric method, Kjeldahl nitrogen The content of total flavonoids, total polyphenols, crude polysaccharides, protein, ascorbic acid and potassium in Lycium barbarum leaves were determined by titration method and 2,6-dichlorophenol-indophenol titration method respectively. The nutritional quality value of Lycium barbarum leaves was studied. The results showed that there were significant differences (P≤0.05) in the contents of other components except for the content of ascorbic acid in the leaves of the thin branches of Lycium chinense and “Ningqi 5”. The contents of total flavonoids, total polyphenols and protein in the leaves of the wolfberry leaves were significantly higher than that of the wolfberry leaves (P≤0.05) of Ningqi No.5 and that of the wolfberry leaves (P≤0.05), while the content of crude polysaccharide and potassium was significantly higher than that of Ningqi 5 “Goji leaves (P≤0.01). The contents of total flavonoids, total polyphenols, protein, crude polysaccharides and potassium in the leaves of the barnyardgrass were 2.97%, 5.93%, 6.42%, 8.31% and 33.76% higher than that of the ”Ningqi No.5" , But low ascorbic acid content of 32.34%.