红枸杞、黄枸杞和黑枸杞营养成分比较

该实验对红枸杞、黄枸杞和黑枸杞果实的蛋白质、脂肪、碳水化合物等营养成分含量进行比较分析，并基于营养成分的检测结果，运用层次聚类分析（HCA）法建立枸杞营养价值和品质评价方法。结果表明，红枸杞碳水化合物含量最高（76.12 g/100 g）；黄枸杞Na含量高（1 203.59 mg/100 g）；黑枸杞具备高蛋白和低碳水化合物的特性，抗坏血酸（29.06 mg/100 g）、维生素E（17.3 mg/100 g）和胡萝卜素（5.23 μg/100 g）、总氨基酸（9.04 g/100 g）、必需氨基酸（3.82 g/100 g）、非必需氨基酸（5.12 g/100 g）的含量均高于其他两种枸杞。此外，黑枸杞中Mg、Ca、Fe、Mn、Cu和Zn元素的含量分别高达2.89×102 mg/100 g、5.31×102 mg/100 g、36.1 mg/100 g、2.30 mg/100 g、8.10 mg/kg和10.4 mg/kg。HCA结果进一步表明黑枸杞营养品质最好。

Comparison of nutritional constituents of red wolfberry,yellow wolfberry and black wolfberry

The protein, fat and carbohydrates of red wolfberry (Lycium barbarum), yellow wolfberry (Lycium chinense) and black wolfberry (Lycium ruthenicum) were determined and compared, and the method of nutritional value and quality evaluation of goji berries based on the above basic nutrients were established by hierarchical cluster analysis (HCA) . The results indicated that red wolfberry had the highest carbohydrate content (76.12 g/100 g), while the content of Na in L. chinense was the highest (1 203.59 mg/100 g). L. ruthenicum was high in protein and low in carbohydrate, and the contents of ascorbic acid (29.06 mg/100 g), vitamin E (17.3 mg/100 g), carotene (5.23 μg/100 g), total amino acids (9.04 g/100 g), essential amino acids (3.82 g/100 g), non-essential amino acids (5.12 g/100 g) were also better than the other two kinds of wolfberry. In addition, Mg, Ca, Fe, Mn, Cu and Zn in L. ruthenicum were 2.89×102 mg/100 g, 5.31×102 mg/100 g, 36.1 mg/100 g, 2.30 mg/100 g, 8.10 mg/kg and 10.4 mg/kg, respectively. The results of HCA showed that the nutritional quality of L. barbarum was the optimal.