%0 Journal Article
%T 上海地区明日叶生长特性及品质成分分析</br>Growth Characteristics and Quality Components of Angelica keiskei in Shanghai
%A 罗玉兰
%A 李亚丽
%A 朱春玲
%A 沈烈英
%J 上海交通大学学报农业科学版
%D 2017
%X 以明日叶为试验材料,观察其在设施栽培条件下的生长特性,同时检测明日叶的营养成分和总黄酮含量。结果表明,明日叶能在上海地区进行设施栽培,生命周期为2年,第1年营养生长,第2年生殖生长,采收期从第1年5月到第2年7月。明日叶中的主要成分为水分79.00%~90.45%、灰分6.00~9.50 g/100 g、粗纤维6.60%~11.60%、还原糖4.00~34.90 g/100 g,蛋白质10.21~24.47 g/100 g,维生素C 39.84~132.23 mg/100 g,氨基酸含量42.296~143.564 mg/g,总黄酮4.10~17.80 mg/g。其中干明日叶中含有7种必需氨基酸,苯丙氨酸、异亮氨酸、蛋氨酸、赖氨酸、亮氨酸、缬氨酸、苏氨酸的含量分别为2.140~9.213、1.956~7.575、0.388~2.287、2.921~10.609、3.419~14.298、2.374~9.225、2.062~7.940 mg/g。明日叶不同部位的各类成分含量存在差异,茎干中含有较多的还原糖和蛋白质,维生素C、总黄酮、氨基酸在叶中的含量尤其丰富,根部的精氨酸含量高于茎、叶,明日叶的根茎叶均可食用。</br>In this paper,the growth characteristics of Angelica keiskei were observed under the facility cultivation.The nutrient contents and total flavonoids were analyzed.The results showed that Angelica keiskei could grow in Shanghai area.The life cycle was 2 years (the first year of vegetative growth and the second year of reproductive growth).Leaf harvesting period was from May of first year to July of second year.Main components of Angelica keiskei were moisture 79.00%-90.45%,ash 6.00-9.50 g/100 g,crude fiber 6.60%-11.60%,reducing sugar 4.00-34.90 g/100 g,protein 10.21-24.47 g/100 g,vitamin C 39.84-132.23 mg/100 g,total amino acid 42.296-143.564 mg/g,and total flavonoids 4.10-17.80 mg/g.The contents of 7-kind essential amino acids Phe,Ile,Met,Lys,Leu,Val,Thr were 2.140-9.213,1.956-7.575,0.388-2.287,2.921-10.609,3.419-14.298,2.374-9.225 and 2.062-7.940 mg/g (Dry weight) respectively.Differences were found among stems,leaves and roots.Reducing sugar and protein contained in stems,vitamin C,total flavonoids and amino acid contained in leaves were the highest.The content of Arginine in roots was higher than in other organs.Leaves,stems and roots of Angelica keiskei could be edible for their rich nutrient.
%K 明日叶 设施栽培 生长特性 营养成分 总黄酮&lt
%K /br&gt
%K Angelica keiskei facility cultivation growth characteristics nutrient components total flavonoids
%U http://shjtdxnxb.cnjournals.com/ch/reader/view_abstract.aspx?file_no=20170307&flag=1