人参芦、体、须中蛋白质含量对比分析

Comparative Analysis of Protein Contents in the Rhizome,Middle Root and Fibrous Root of Ginseng

采用杜马斯燃烧法,以EDTA作为标准品获得标准曲线(R2=0.999 98),分别测定了35个人参样品的芦、体、须部位的蛋白质含量。结果表明,人参芦和须中蛋白质含量都高于体,其中人参芦的蛋白质含量最高,平均含量高达14.460%;人参体中蛋白质含量最低,平均蛋白含量为12.924%;芦、体、须平均蛋白含量比值为1.12∶1∶1.01。人参根作为一种简单经济的保健食品资源[1,2],其不同部位的蛋白质含量存在显著差异,而人参须价格远低于人参体的价格,从原料成本角度分析,更适合投料。

The protein contents in 35 ginseng samples were determined by using Dumas combustion method with EDTA as the standard material（ R2= 0. 999 98）. Each ginseng sample was divided into three parts： rhizome,middle root and fibrous root. The results show that the protein content in rhizomes and fibrous roots were significantly higher than the middle root. Among them,protein content in rhizome of ginseng was the highest and the averaged content was high to 14. 460%. The protein content in middle roots was the lowest and the averaged content was only 12. 924%. The average ratio of protein contents in these ginseng parts was 1. 12∶ 1∶ 1. 01. Above all,ginseng was the simple and cheap health food,protein in which was significantly different among the different parts. From the angle of raw material costs,fibrous root was better suited for production.