迷迭香叶子与枝茎中营养成分脂肪及脂肪酸的分析
Analysis of Nutritional Components of Fat and Fatty Acids in Leaves and Stems of Rosemarinus officinalis L.
成婕 1潘晓宁 1陶健 1李宝丽 1马琳琳 1李嘉1
作者信息
- 1. 河南省食品和盐业检验技术研究院,河南郑州 450000;国家市场监管重点实验室(食品安全快速检测与智慧监管技术),河南郑州 450000
- 折叠
摘要
采用常规理化方法和气相色谱法对两个品种迷迭香叶子和枝茎中脂肪和脂肪酸进行检测.结果表明,迷迭香叶子中的脂肪含量高于枝茎,大叶迷迭香和小叶迷迭香叶子中脂肪含量分别为10.3 g/100 g和9.7 g/100 g,枝茎脂肪含量分别为 1.8 g/100 g和 2.5 g/100 g.迷迭香枝茎的脂肪酸组分多于迷迭香叶子,大叶迷迭香叶子、小叶迷迭香叶子、大叶迷迭香枝茎和小叶迷迭香枝茎的不饱和脂肪酸含量分别占脂肪酸总量的 27.07%、75.68%、78.39%和 75.77%.本研究科学阐述不同品种、不同部位迷迭香中的营养成分脂肪和脂肪酸的差异,可为迷迭香种植以及后期的综合利用开发提供数据支撑.
Abstract
The nutritional components of fat and fatty acids in leaves and stems of two varieties of Rosemarinus officinalis L.were detected by conventional methods and gas chromatograph.The results showed that the fat of leaves was higher than that of stems.The fat of big leave and small leave of Rosemarinus officinalis L.was 10.3 g/100 g and 9.7 g/100 g,respectively,while the fat of the two varieties of stems of Rosemarinus officinalis L.was 1.8 g/100 g and 2.5 g/100 g,respectively.The fatty acids composition of stems was more than that of leaves.The proportion of unsaturated fatty acids in the total fatty acids of large leave,small leave,the stem of large leave and the stem of small leave was 27.07%,75.68%,78.39%and 75.77%,respectively.This study scientifically expounds the differences of nutrients,fats and fatty acids in different varieties and different parts of Rosemarinus officinalis L.,and provides data support for guiding planting of Rosemarinus officinalis L.and comprehensive utilization and development in the later stage.
关键词
迷迭香/叶子/枝茎/脂肪/脂肪酸Key words
Rosemarinus officinalis L./leave/stem/fat/fatty acids引用本文复制引用
出版年
2024
NETL
NSTL
万方数据