绿芦笋不同部位营养成分及活性评价研究

Evaluation of nutritive composition and antioxidant activity in different parts of green asparagus

对绿芦笋不同部位的营养成分及其抗氧化活性进行测定分析。结果表明,绿芦笋四个部位的营养成分和抗氧化活性存在显著差异(p<0.05);绿芦笋叶和嫩尖中含有较高含量的蛋白质、粗脂肪,叶和嫩茎中含有较高含量的总糖和还原糖;四个部位均含有多种矿物质元素,其中K、Ca、Mg、Fe等元素含量较高;四个部位均含有16种氨基酸,包括8种必需氨基酸,其中天冬氨酸、谷氨酸、赖氨酸、亮氨酸含量较高;对活性物质分析得出新鲜绿芦笋叶中皂苷、黄酮含量最高,分别为1.33g/100g鲜重、0.48g/100g鲜重;四个部位水提物和醇提物均有一定的抗氧化能力,其中绿芦笋叶抗氧化能力显著高于其他三个部位(p<0.05)。绿芦笋营养价值较高,有很好的开发前景。

The nutritional composition and antioxidant activity of different parts of the green asparagus were analyzed.The results showed that the content of nutritional ingredient and antioxidant activity of four parts of green asparagus were significantly different（ p 〈 0.05）.Green asparagus leaves and tender tip contained high level of protein,fat,green asparagus leaves and tender tip contained high level of total sugar and reducing sugar.Green asparagus contained kinds of mineral elements, including K, Ca, Mg and Fe with the highest contents. Green asparagus contained 16 kinds of amino acids including g essential amino acids,in which aspartate,glutamic acid, lysine, and leucine were of the highest contents. Extracts of leaves had the highest contents of saponins and flavonoids, 1.33g/100g fresh weight and 0.48g/100g fresh weight, respectively.Water extract and ethanol extract of different parts of green asparagus all showed antioxidant capacity. Extracts of green asparagus leaves showed significantly higher antioxidant capacity than those of the other parts （ p 〈 0.05）. In conclusion, green asparagus contains rich nutritive components and has a good development prospects.