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目的比较新疆地区3种不同甘草叶的主要化学组分构成,为深加工利用提供参考。方法采用化学分析法和光谱分析法测定光果甘草、胀果甘草和乌拉尔甘草3个品种甘草叶中的氨基酸、总黄酮、粗脂肪、纤维素、蛋白质、生物碱及矿质元素等化学成分含量,并采用DPPH法对甘草叶浸提液进行了抗氧化活性分析。结果 3种甘草品种中,光果甘草叶的纤维素、黄酮含量最高,抗氧化活性最强;乌拉尔甘草叶的蛋白质含量、脂肪含量和生物碱含量等高于光果甘草和胀果甘草品种;胀果甘草叶中矿物元素含量值最高。同一种植区域其不同品种间在营养和化学组成方面存在一定程度的差异。结论根据不同的精深加工及下游需求,进行合理的甘草叶开发。
Objective To compare the chemical composition of three kinds of licorice leaves in Xinjiang, and provide references for further processing and utilization. Methods The contents of amino acids, total flavonoids, crude fat, cellulose, protein, alkaloids and mineral elements in three varieties of Glycyrrhiza glabra, Glycyrrhiza glabra and Ural licorice were determined by chemical analysis and spectral analysis. The antioxidant activity of licorice leaf extract was analyzed by DPPH method. Results Among the three kinds of licorice, the content of cellulose, flavonoids and the antioxidant activity in the leaves were the highest, but the content of protein, fat and alkaloid were the highest in the leaves of G. lucidum Licorice leaves in the highest content of mineral elements. There is a certain degree of difference in nutrition and chemical composition among different varieties in the same planting area. Conclusion According to different deep processing and downstream demand, reasonable development of licorice leaves.