摘要
采用不同方法对无花果的枝、叶及果分别进行成分提取,测定了提取物中苯甲醛(紫外双波长法)、硒元素(比色法)、糖(高效液相色谱法)和蛋白质(凯氏定氮法)的含量。结果表明:苯甲醛和硒在叶中的含量最高;蛋白质在不同部位的含量均以水提取物为最高;糖的含量与其分子量大小及无花果的不同部位有关。这说明无花果的枝、叶及果均具有较高的食用和药用价值。以上研究结果为进一步综合开发利用无花果提供了实验依据。
We extracted the components from the branch,leaf ad fruit of Fig by different methods,and determined the contents of benzaldehyde (UV dual-wave),Selenium(Se,colorimetry),sugar(HPLC),and protein(Kjeldahl's method )in different extracts.The results showed that the benzaldehyde and Se were highest in leaf;protein was highest in water extract of all parts;and sugar content was related with its molecular weight and different in fig.These suggested that all of the branch,leaf and fruit of fig have had nutritive and pharmaceutical values.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第9期135-137,共3页
Food Science