辣椒叶营养成分分析

Analysis of nutritional components in leaves of pepper

目的测定辣椒叶中各种营养成分,了解辣椒叶的营养价值。方法 2,4-二硝基苯肼法测定辣椒叶中维生素C的含量,荧光分光光度法测定辣椒叶中维生素B1、B2的含量,索式提取法测定辣椒叶中脂肪含量,微量凯氏定氮法测定辣椒叶中蛋白质含量,火焰原子吸收分光光度法测定辣椒叶中钙、铁、锌等七种元素的含量,分光光度法测定黄酮含量。结果每100干辣椒叶中脂肪3.94 g,蛋白质22.72 g,维生素C 39.35 mg,维生素B10.052 mg,总黄酮1.4 g,钙120.25 mg、铁16.98 mg、锌2.33 mg、镁17.20 mg、锰13.87 mg、钾44.95 mg、钠29.72 mg。结论辣椒叶中维生素C、蛋白质以及钙、铁、钾、钠等矿物质的含量相对较高,脂肪、维生素B1、维生素B2的含量相对较少。

Objective To determine the various nutrients in pepper leaves and understand its nutritional value.Methods The 2,4-dinitrophenylhydrazine method was employed to determine the vitamin C level in pepper leaves;fluorescence spectrophotometric method was used to measure the content of vitamin B1; while Soxhlet extraction method was used for the determination of fat content and micro Kjeldahl set method for nitrogen determination of protein level in pepper leaves; flame atomic absorption spectrophotometric method was established for the determination of content of calcium,iron,zinc and other seven kinds of trace elements; spectrophotometric method was established for the determination of the flavonoids content. Results Per 100 grams of dry pepper leaf contained fat 3. 94 g,protein 22. 72 g,vitamin C 39. 35 mg,vitamin B10. 052 mg,total flavonoids 1. 4 g. calcium 120. 25 mg,iron 16. 98 mg,zinc 2. 33 mg,magnesium 17. 20 mg,manganese 13. 87 mg,potassium 44. 95 mg and sodium 29. 72 mg. Conclusion The content of vitamin C,protein and calcium,iron,potassium,sodium and other minerals in pepper leaf is relatively high,and the content of fat,vitamin B1,vitamin B2 relatively less.