不同着生部位辣木叶营养成分差异分析

Variance analysis for nutritional components in Moringa oleifera Lam. leaves picked from different positions of branches

    摘要
  • 摘要: 目的测定不同着生部位辣木叶的营养成分,掌握辣木叶营养成分含量变化规律,为辣木生产和加工提供参考.方法根据食品主要营养成分测定方法,测定分析辣木侧枝上不同着生部位叶片的蛋白质、脂肪、粗纤维、矿物质元素、维生素C和氨基酸含量.结果辣木叶含有人体所需的营养物质,其中,蛋白质含量在样品3(第六、七片叶)中的含量为38.82 g/100 g,与其他样品的差异极显著(P<0.01,下同);粗纤维含量在样品5(第十、十一片叶)中的含量为9.00 g/100 g,与其他样品的差异极显著;脂肪在样品1(第二、三片叶)中的含量最低,为5.60 g/100 g,与样品2(第四、五片叶)和样品5的差异显著(P<0.05,下同);辣木叶中矿物质元素含量存在明显差异,其中钾和钙含量最丰富,含量为8400.00~24000.00μg/g,其他矿物质元素(镁、磷、锌、钠、锰、铁和铜)的含量为5.02~4000.00μg/g,随着叶位降低,镁、钠、锰、铁和铜含量呈先升高后降低的变化趋势,磷含量呈升高趋势,锌含量呈下降趋势;维生素C含量呈下降趋势,在样品1中含量最高;氨基酸总含量在样品3中含量最高(30.67 g/100 g),与其他样品的差异显著.结论不同着生部位对辣木叶各营养成分含量有一定影响.综合各营养成分含量差异,可采摘、利用不同部位叶片,开发成不同的辣木叶产品.

     

    Abstract: ObjectiveThe objective of the present study was to determine the nutritional components of Moringa oleifera Lam. leaf,explore the change rugulations of the nutritional components in leaf,and provide a theoretical basis for the production and processing of it.MethodThe main nutritional components of leaves from different positions of lateral branch,including protein,fat,crude fiber,mineral elements,vitamin C and amino acid,were measured and ana-lyzed using the methods detecting main nutritional components in food.ResultM. oleifera leaf was rich in essential nutrient. Moreover,protein content in sample 3(the 6th and 7th leaves)was 38.82 g/100 g,which was extremely significantly different from the other samples(P<0.01 ,the same below);crude fiber content in sample 5(the 10th and 11th leaves)was 9.00 g/100 g ,which was extremely significantly different from the other samples;fat content was the lowest(6.90 g/100 g)in sample 1(the 2nd and 3rd leaves),which was signifficantly different from sample 2(the 4th and 5th leaves )and sample 5(P<0.05,the same below). There was great difference in the content of mineral elements in M. oleifera leaf in which potassium and calcium contents were the most abundant. Their contents were between 8400.00-24000.00 μg/g. The contents of other mineral elements(magnesium,phosphorus,zinc,sodium,manganese,iron and cupper)were between 5.02-4000.00 μg/g. The contents of magnesium,sodium,manganese,iron and cupper increased first and then decreased as leaf position dropped,but phosphorus content showed an increasing trend,zinc content showed a downward trend. Vitamin C content showed a downward trend and the content was the highest in sample 1. Total amino acid content was the highest in sample 3(30.67 g/100 g),which was significantly different from other samples.ConclusionThe different positions have certain impacts on the content of nutritional components in leaves of M. oleifera. Based on the differences of nutritional com-ponents,leaves from different positions can be developed into different products.

     

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