| 引用本文: | 唐健民, 史艳财, 廖玉琼, 范进顺, 韦记青, 文香英, 韦 霄.金花茶茶花的营养成分分析[J].广西植物,2017,37(9):1176-1181.[点击复制] |
| TANG Jian-Min, SHI Yan-Cai, LIAO Yu-Qiong, FAN Jin-Shun,
WEI Ji-Qing, WEN Xiang-Ying, WEI Xiao.Analysis of chemical components in flowers of Camellia nitidissima[J].Guihaia,2017,37(9):1176-1181.[点击复制] |
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| 金花茶茶花的营养成分分析 |
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唐健民1, 史艳财1, 廖玉琼3, 范进顺1, 韦记青1*, 文香英2, 韦 霄1
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1. 广西壮族自治区
中国科学院 广西植物研究所, 广西 桂林 541006;2. 中国科学院华南植物园,
广州 510650;3. 永福县农业局, 广西 永福 541899
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| 摘要: |
| 该研究采用氨基酸自动分析仪、分光光度法等对金花茶花蕾、开放花和初谢花的营养成分进行了比较分析。结果表明:金花茶茶花中主要营养成分是碳水化合物,含有丰富的水溶性糖和粗纤维。茶花中的脂肪、粗纤维和水溶性糖含量随花蕾至开放的形成过程呈增加趋势,谢花后其含量呈下降趋势。开放花中总黄酮、皂甙、儿茶素、VE含量比花蕾和谢花中含量高。金花茶花蕾、开放花和初谢花三个阶段中氨基酸总量分别是7.44、5.14、5.00 g·100 g-1。金花茶茶花含有丰富的氨基酸,花蕾内氨基酸含量尤为丰富。综合表明,金花茶茶花具较高的开发利用价值。该研究结果为了解金花茶花朵不同采收期的营养组成以及金花茶花朵的开发及采收利用提供了科学依据。 |
| 关键词: 金花茶, 花, 营养成分, 生理活性成分, 氨基酸 |
| DOI：10.11931/guihaia.gxzw201611010 |
| 分类号:Q946.91 |
| 文章编号:1000-3142(2017)09-1176-06 |
| 基金项目:国家自然科学基金(31660092); 桂林市科技攻关项目(20140115-1); 国际植物园保护联盟项目(BGCI 30407); 广西自然科学基金(2013GCNSFAA019081)[Supported by the National Natural Science Foundation of China(311660092); Key Technologies Research and Development Program of Guilin(20140115-1); International Botanic Gardens Coservation Alliance Program(BGCI 30407); Natural Science Foundation of Guangxi(2013GCNSFAA019081)]。 |
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| Analysis of chemical components in flowers of Camellia nitidissima |
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TANG Jian-Min1, SHI Yan-Cai1, LIAO Yu-Qiong3, FAN Jin-Shun1,
WEI Ji-Qing1*, WEN Xiang-Ying2, WEI Xiao1
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1. Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin 541006,
Guangxi, China;2. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China;3. Yongfu Forestry Bureau, Yongfu 541899, Guangxi, China
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| Abstract: |
| In this study, the contents of nutritional compositions, physiological active components, amino acids and mineral elements in flowers of Camellia nitidissima were analyzed by spectrophotometer, plasma atomic emission spectrometry, and automatic amino-acid analyzer. Main nutritional components in C. Nitidissima were carbohydrates, and the contents of water soluble sugar and crude fiber were rich. The content of fat, crude fiber and water soluble sugar of C. nitidissima increased gradually along with the formation of the bud to the full bloom stage, descended just at wither stage. The contents of flavonoids, saponins, catechins, VE in flower were higher than those in the bud and the just wither stage. Total amino acid of buds, full bloom and just wither stages were 7.44, 5.14, 5.00 g·100 g-1. C. nitidissima contained rich amino acids, bud contained more amino acids. The flowers of C. nitidissima have a high value for exploitation and utilization. It provides the scientific basis for the development and utilization of C. nitidissima flowers in this study. |
| Key words: Camellia nitidissima, flowers, nutritional compositions, physiological active components, amino acids |
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