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枸杞各部位营养成分分析 认领 被引量:4

Analysis on nutritional components in different parts of Lycium barbarum
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摘要 试验旨在研究枸杞各部位营养成分,对枸杞果实、青果、果柄、叶、茎秆的常规营养成分及多糖、黄酮含量进行全面测定分析。结果表明:枸杞叶粗蛋白(27.8%)、黄酮(1.32%)含量最高,纤维含量不高,具有较高的饲用价值;枸杞青果具有较高的粗蛋白、粗脂肪、多糖及黄酮,粗纤维含量适中;枸杞果柄多糖、粗灰分含量最高,还有一定量的黄酮;枸杞枝条含有一定量粗蛋白的同时含有多糖及黄酮(含量高于果实中),但纤维含量较高。由此可见,枸杞青果、枸杞果柄及枸杞叶均有一定的饲用价值和抗氧化性,其中,枸杞果柄产量少,可主要用于抗氧化剂的研究,枸杞枝条纤维含量高,实践中需采取饲草常规调制技术降低纤维含量,进而充分利用。 The test aimed to study the nutritional components of Lycium barbarum.The contents of nutrients,polysaccharides and flavonoids of Lycium barbarum fruits,green fruits,fruit stalks,leaves and stems were determined and analyzed.The results showed that the Lycium barbarum leaves had the highest content of crude protein(27.8%),flavonoids(1.32%),the low content of fiber and low content of fiberis,has high feeding value.The Lycium barbarum green fruit has high crude protein,crude fat,polysaccharides and flavonoids,and moderate crude fiber content.The Lycium barbarum fruit stalk has the highest content of polysaccharide and crude ash,and a certain amount of flavonoids.The branches of Lycium barbarum contain a certain amount of crude protein and also contain polysaccharides and flavonoids(the content of which is higher than that in the fruit),but the fiber content is higher.The result showed that the green fruit of Lycium barbarum,the petiole of Lycium barbarum and the leaf of Lycium barbarum had certain feeding value.The Lycium barbarum fruit stalk yield is less,so it can be used in the study of antioxidants.The fiber content of branches of Lycium barbarum is higher,in practice,the conventional modulation technique of forage grass can be used to modulate and reduce the content of fiber,so as to make full use of it.
作者 侯鹏霞 马吉锋 曾燕霞 杨宇为 王建东 梁小军 HOU Peng-xia;MA Ji-feng;ZENG Yan-xia(不详)
出处 《饲料研究》 CAS 北大核心 2019年第6期72-74,共3页 Feed Research
基金 国家现代农业(肉牛牦牛)产业技术体系建设专项(项目编号:CARS-37) 宁夏农林科学院“十三五”重大专项(项目编号:NKYZ-16-0202) 科技创新领军人才专项(项目编号:KJT2015012).
关键词 枸杞叶 枸杞果柄 营养成分 多糖 黄酮 Lycium barbarum leaves Lycium barbarum petiole nutritional components polysaccharides flavonoids
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