粗壮女贞及其产品营养成分与活性成分比较

Comparison of the Nutritional and Active Components of Ligustrum robustum(Roxb.)Blume and Its Derived Products

该文以粗壮女贞为研究对象,通过标准方法分别对原叶(Ligustrum robustum(Roxb.)Blume,LR)及其产品(Ligustrum robustum(Roxb.)Blume Products,LRP)中的营养成分与活性成分进行分析比较。结果表明:一般营养成分中,LR的蛋白质含量(9.23 g/100 g)远高于LRP(8.01 g/100 g),LR中灰分含量(3.90 g/100 g)较高于LRP(3.10 g/100 g),水分和粗纤维含量二者相差不大。LR和LRP中EAA/TAA分别为40.30%和43.98%,EAA/NEAA分别为67.48%和78.50%,∑n6 PUFA/∑n3 PUFA比值分别为0.13和0.12。同时,LR和LRP富含多种矿物质元素和维生素,LR中Ca含量(7646.67 mg/kg)最高,LRP中K含量(5576.67 mg/kg)最高,二者VE含量分别高达37.10 mg/100 g和27.50 mg/100 g。此外,LR和LRP主要活性成分为粗多糖、茶多酚、总黄酮和总皂苷,除茶多酚含量均为14.30 g/100 g以外,其余活性成分都存在一定差异。其中,LR的总黄酮含量(2.24 g/100 g)高于LRP(0.98 g/100 g),LRP中粗多糖含量(2.90 g/100 g)远高于LR(0.93 g/100 g),总皂苷含量(9.02 g/100 g)略高于LR(8.89 g/100 g)。综上,LR营养成分较高,是典型的“高钾高钙低钠”食品;LRP经过发酵等工艺后其活性成分显著提高,功能性价值更高,“高钾高钙低钠”的食用特性更加显著。该研究为粗壮女贞植物资源的综合利用及粗壮女贞产品研发提供参考依据和新思路。

In this study,Ligustrum robustum(Roxb.)Blume(LR)was used as the research object.The nutrients and active components in the Ligustrum robustum(Roxb.)Blume(LR)and its derived products[Ligustrum robustum(Roxb.)Blume products;LRP]were analyzed following the standard methods and then compared.The results showed that as for the ordinary nutrients,the protein content of LR(9.23 g/100 g)was much higher than that of LRP(8.01 g/100 g),the ash content of LR(3.90 g/100 g)was higher than that of LRP(3.10 g/100 g),with the contents of water and crude fiber being comparable.In LR and LRP,the EAA/TAA ratios were 40.30%and 43.98%,the EAA/NEAA ratios were 67.48%and 78.50%,and the∑n6 PUFA/∑n3 PUFA ratios were 0.13 and 0.12,respectively.Meanwhile,LR and LRP were rich in many kinds of mineral elements and vitamins,LR had the highest content of Ca(7646.67 mg/kg),LRP had the highest content of K(5576.67 mg/kg),with their VE contents being 37.10 mg/100 g and 27.50 mg/100 g,respectively.In addition,the main active components of LR and LRP were crude polysaccharides,tea polyphenols,total flavonoids and total saponins,and there were some differences in the active components except for the tea polyphenols content(both:14.30 g/100 g).Among which,the total flavonoid content of LR(2.24 g/100 g)was higher than that of LRP(0.98 g/100 g),and the crude polysaccharide content of LRP(2.90 g/100 g)was much higher than that of LR(0.93 g/100 g).The total saponins content(9.02 g/100 g)of LRP was slightly higher than that of LR(8.89 g/100 g).Taken together,LR contained higher contents of nutrients,thus was a typical“high potassium,high calcium and low sodium”food.After fermentation,LRP had significantly increased levels of active components and a higher functionality,showing more significant edible value of"high potassium,high calcium and low sodium".This study provides a reference and new idea for the comprehensive utilization of LR and the research and development of LRP.