百合珠芽与鳞茎营养成分及活性成分研究

Study on Nutritional Ingredient and Active Contents of the Bulbil and Bulb of Lilium brownii var. viridulum

对百合珠芽及鳞茎的营养成分及活性成分进行了分析和比较。采用国标法对百合珠芽及鳞茎的营养成分进行了分析;采用比色法对百合珠芽及鳞茎的活性成分进行了分析。基本营养成分分析表明,与百合鳞茎相比,百合珠芽中粗纤维和粗脂肪含量具有显著性差异(P<0.05),粗脂肪含量低,粗纤维含量高,总糖、粗蛋白和灰分含量无显著性差异;元素分析结果表明,百合珠芽和鳞茎富含多种营养元素,其中钾含量较高,分别为1 943.52 mg/100g(DW)和2 026.15 mg/100g(DW);氨基酸分析表明,百合珠芽及鳞茎中氨基酸组成基本一致,脯氨酸含量最高,分别为2 260 mg/100g(DW)和2 010 mg/100g(DW);活性成分分析结果表明,与百合鳞茎相比,百合珠芽中总酚、总黄酮、生物碱及皂苷含量具有显著性差异(P<0.05),珠芽中总酚、总黄酮及皂苷含量高,生物碱含量低,珠芽及鳞茎中总酚含量分别为1 025.86 mg/100g(DW)和875.52 mg/100g(DW)。百合珠芽和鳞茎皆营养丰富,从资源开发利用与营养学角度分析,百合珠芽具有重要的开发价值与应用前景。

Nutritional contents and active ingredient of the bulbil and bulb from Lilium brownii vat. viridulum were studied and compared. Nutritional contents of the bulbil and bulb of Lilium brownii vat. viridulum were determined by national standard; Active contents of the bulbil and bulb of Lilium brownii vat. viridulum were determined by colorimetric method. Compared with the bulb of Lilium brownii var. viridulum, nutritional components analysis indicated that the contents of crude fiber and fat in bulbil had significant difference （P〈0.05）, the contents of fat in bulbil were lower than that in bulb but fiber were higher, and the content of total sugar, protein and ash in bulbil had no significant difference ; the elemental analysis indicated that bulbil and bulb were rich in nutritional elements, and the content of potassium were the highest, which were 1 943.52 mg/100g and 2 026.15 mg/100g, respectively; amino acids analysis indicated that bulbil and bulb had almost the same amino acid composition, and the content of proline in bulbil and bulb were highest, which were 2 260 mg/100g and 2 010 mg/100g,respectively. Compared with the bulb of Lilium brownii var. viridulum, the active contents of total phenol, flavonoids, alkaloid, and saponin in bulbil had significant difference （P〈0.05）, the content of alkaloid in bulbil were lower than that in bulb but total phenol, flavonoids, saponin were higher, and the total phenol content of the bulbil and bulb of Lilium brownii var. viridulum were 1 025.86 mg/100g and S75.52 mg/100g, respectively. Bulbil and bulb were rich in nutritional components. From the perspective of the exploitation and utilization of resources and nutrition, bulbil had more value to be developed as food resources.