| 民勤枸杞主要营养、功能成分、重金属及农药残留量分析 |
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| 引用本文： | 艾百拉·热合曼,李晔,叶理跃,邱进强,许兴文,籍保平,周峰.民勤枸杞主要营养、功能成分、重金属及农药残留量分析[J].现代食品科技,2017,33(9):243-249. |
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| 作者姓名： | 艾百拉·热合曼 李晔 叶理跃 邱进强 许兴文 籍保平 周峰 |
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| 作者单位： | （1.中国农业大学食品科学与营养工程学院，北京 100083）（2.植物源功能食品北京市重点实验室，北京 100083）,（1.中国农业大学食品科学与营养工程学院，北京 100083）（2.植物源功能食品北京市重点实验室，北京 100083）,（1.中国农业大学食品科学与营养工程学院，北京 100083）（2.植物源功能食品北京市重点实验室，北京 100083）,（3.甘肃省民勤县特色林果产业中心，甘肃武威 733300）,（4.甘肃省民勤县林业技术推广站，甘肃威武 733300）,（1.中国农业大学食品科学与营养工程学院，北京 100083）（2.植物源功能食品北京市重点实验室，北京 100083）,（1.中国农业大学食品科学与营养工程学院，北京 100083）（2.植物源功能食品北京市重点实验室，北京 100083） |
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| 基金项目： | 校级横向课题（201505510610433） |
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| 摘 要： | 本文为了探讨民勤枸杞的营养、活性成分和安全性评价，通过使用高效液相、气相色谱法和其他测定方法分析民勤枸杞的基本营养和功能成分、氨基酸组成、重金属和农药残留量。民勤枸杞的基本营养成分（以每100 g干重计）蛋白质、粗脂肪和碳水化合物含量分别为13.71 g、3.09 g和60.80 g；功能成分多糖、类胡萝卜素、甜菜碱、抗坏血酸、总酚和总黄酮含量分别为2.11 g、569.81 mg、1.57 g、45.08 mg、81.95 mg和70.23 mg。民勤枸杞主要基本营养成分为碳水化合物和蛋白质，并含有丰富的功能性氨基酸天冬氨酸，脯氨酸和谷氨酸。民勤枸杞中色氨酸和芳香氨基酸等必须氨基酸含量丰富；天冬氨酸含量最为丰富；赖氨酸是第一限制必须氨基酸。民勤枸杞含有相对较高的脂肪、类胡萝卜素和抗坏血酸含量；其重金属和农药残留量没有超绿色食品枸杞标准限制。研究结果可为民勤枸杞质量定位提供理论依据。
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| 关 键 词： | 民勤枸杞 营养成分 活性成分 功能性氨基酸 |
| 收稿时间： | 2017/3/28 0:00:00 |
Analysis of Nutritional and Functional Components, Heavy Metals, and Pesticide Residues of Wolfberry (Lycium barbarum L.) Fruits From Minqin, China |
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| Ebeydulla Rahman,LI Ye,YE Li-yue,QIU Jin-qiang,XU Xing-wen,JI Bao-ping,ZHOU Feng.Analysis of Nutritional and Functional Components, Heavy Metals, and Pesticide Residues of Wolfberry (Lycium barbarum L.) Fruits From Minqin, China[J].Modern Food Science & Technology,2017,33(9):243-249. |
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| Authors: | Ebeydulla Rahman LI Ye YE Li-yue QIU Jin-qiang XU Xing-wen JI Bao-ping ZHOU Feng |
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| Affiliation: | (1.College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) (2.Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China),(1.College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) (2.Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China),(1.College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) (2.Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China),(3.Forestry Industrial Center of Minqin County, Wuwei 733300, China),(4.Forestry Technology Extanding Station of Minqin County, Wuwei 733300, China),(1.College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) (2.Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China) and (1.College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) (2.Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China) |
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| Abstract: | To evaluate the nutrient content, bioactive constituents, and safety of wolfberries (Lycium barbarum L.) from Minqin county, China, high-performance liquid chromatography, gas chromatography, and other relevant approaches were employed to measure nutritional and functional components, heavy metals and pesticide residues, and the amino acid composition of wolfberries. The results indicated that for the basic nutritional composition of Minqin wolfberries (100 g dry weight), the content of proteins, crude fats, and carbohydrates were 13.71, 3.09, and 60.08 g, respectively; for analysis of functional components, the content of polysaccharides, carotenoids, betaine, ascorbic acid, total phenolics, and flavonoids were 2.11 g, 569.81 mg, 1.57 g, 45.08 mg, 81.95 mg, and 70.23 mg, respectively. The main basic nutritional composition of Minqin wolfberries included proteins and carbohydrates. Moreover, the wolfberry samples analyzed in this study contained abundant functional amino acids, such as aspartic acid, proline, and glutamic acid. High content of tryptophan, aromatic amino acids, and other essential amino acids were found in Minqin wolfberries. Aspartic acid was the most abundant, and lysine was the first limiting essential amino acid in wolfberries. Minqin wolfberries contained relatively high levels of fats, carotenoids, and ascorbic acid compared with wolfberries from other regions, and the levels of heavy metals and pesticide residues did not exceed the limits for wolfberries as a green food. The findings of this study provide a reference for the quality evaluation of wolfberries grown in Minqin county. |
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| Keywords: | Minqin Lycium barbarum nutritional composition bioactive content functional amino acid heavy metal pesticide residue |
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