水飞蓟综合利用基础研究 Ⅱ果实油脂和蛋白质

Basic Research on Comprehensive Utilization of Silybum Marianum Ⅱ Study on the Fat and Protein of Silybum Marianum Fruit

水飞蓟果仁含粗脂肪２５０５％，其脂肪酸主要为不饱和油酸（４７４６％）和亚油酸（３１７９％）。脱脂粉蛋白含量为１９５８％，高于一般谷物。其中以清蛋白含量最多，占总蛋白的６２６０％。氨基酸组成与禾谷类作物有较好的互补性。水飞蓟蛋白质以中、低分子量为主。由于富含酸性氨基酸，蛋白质等电点主要分布在中性偏酸范围内。

Crude fat(25 05%) in Silybum marianum kernel is mainly composed of unsaturated fatty acid including oleic acid(47 46%) and linoleic acid(31 79%) Total protein content(19 58%) of which in S marianum fruit is more than that in common cereals, is mainly composed of albumin(62 60%), the component of amino acid has fairly good mutual complement with that in cereals Molecular weight of proteins in S marianum is medium or low Because acidic amino acids are rich in the proteins, the isoelectric point of protein is primarily in range from neutrality to weak acidity Full exploitation of fat and protein of material in pharmacy is suggested