[1]刘龙云,吴彩娥*,李婷婷,等.棕榈花苞营养成分分析[J].南京林业大学学报(自然科学版),2017,41(03):193-197.[doi:10.3969/j.issn.1000-2006.2017.03.030]
 LIU Longyun,WU Caie*,LI Tingting,et al.Nutritional components in palm (Trachycarpus fortunei) buds[J].Journal of Nanjing Forestry University(Natural Science Edition),2017,41(03):193-197.[doi:10.3969/j.issn.1000-2006.2017.03.030]
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《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

卷:
41
期数:
2017年03期
页码:
193-197
栏目:
研究简报
出版日期:
2017-05-31

文章信息/Info

Title:
Nutritional components in palm (Trachycarpus fortunei) buds
文章编号:
1000-2006(2017)03-0193-05
作者:
刘龙云1吴彩娥2*李婷婷2陈宗勇3
1.南京林业大学林学院,江苏 南京 210037;
2.南京林业大学轻工科学与工程学院,江苏 南京 210037;
3.贵州大自然科技有限公司,贵州 贵阳 550000
Author(s):
LIU Longyun1 WU Caie2* LI Tingting2 CHEN Zongyong3
1.College of Forestry, Nanjing Forestry University, Nanjing 210037, China;
2. College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
3. Guizhou Nature Technology Co., Ltd., Guiyang 550000, China
关键词:
棕榈花苞 森林蔬菜 营养 功能成分
Keywords:
palm bud forest vegetables nutrition functional components
分类号:
S718.43
DOI:
10.3969/j.issn.1000-2006.2017.03.030
摘要:
【目的】研究棕榈花苞的营养价值,为其生物活性功能成分的提纯和活性探究提供基础数据,并为棕榈花苞资源的综合开发利用提供参考依据。【方法】以蓓蕾期棕榈花苞为原料,对棕榈花苞的基本营养成分及功能性成分进行测定,并同常见的可食用树花(桂花、槐花)的营养成分进行对比分析和评价。【结果】新鲜棕榈花苞中蛋白质含量达0.050 8 g/g,含粗纤维0.011 6 g/g、粗脂肪0.003 7 g/g、维生素C(VC)0.18 mg/g等,同时富含钙、钾等矿物质元素成分及17种氨基酸,其中人体必需氨基酸占全部氨基酸的25.82%,增香型氨基酸占38.49%,功能成分中含总酚12.664 mg/g、总黄酮11.032 mg/g、粗多糖4.605 mg/g。【结论】与其他森林蔬菜对比分析显示,棕榈花苞营养成分十分丰富,具有高蛋白、低脂肪的营养优点,功效成分含量很高,是一种宝贵的可食用森林资源,符合现代健康食品的要求,可进一步开发其营养保健价值。
Abstract:
【Objective】Herein, we investigate the nutritional value of palm buds, providing basic reference data for the purification and active exploration of their bioactive functional components and providing the corresponding reference basis for comprehensive exploitation and utilization.【Method】Basic nutritional and functional components of palm buds were characterized and the obtained results were compared with the corresponding data for common edible tree flowers(osmanthus, Sophora japonica).【Result】Fresh palm buds contained protein(0.050 8 g/g), crude fiber(0.011 6 g/g), fat(0.003 7 g/g), vitamin C(0.18 mg/g), and other basic nutrients, along with abundant mineral elements such as calcium and potassium, being rich in 17 kinds of amino acids, including essential(in all proportions was 25.82%)and flavor ones(in all proportions was 38.49%). Moreover, the buds exhibited total phenolic and flavonoid contents of 12.664 and 11.032 mg/g, respectively, additionally containing crude polysaccharides(4.605 mg/g)and other functional ingredients. 【Conclusion】Comparison with other vegetables revealed that palm buds are very rich in nutrients, exhibiting the advantages of high protein and low fat content and being a precious edible forest resource satisfying the requirements of modern health food. Thus, the nutrition healthcare value of palm buds can be further developed to result in wide application prospects.

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备注/Memo

备注/Memo:
收稿日期:2016-06-12 修回日期:2016-08-27
基金项目:江苏省科技支撑计划重点研发项目(BE2015315); 江苏省自然科学基金项目(BK20150883)
第一作者:刘龙云(llyun2860@163.com),硕士。*通信作者:吴彩娥(sxwucaie@163.com),教授。
引文格式:刘龙云,吴彩娥,李婷婷,等. 棕榈花苞营养成分分析[J]. 南京林业大学学报(自然科学版),2017,41(3):193-197.
更新日期/Last Update: 2017-05-20