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[目的]探讨维吾尔族民间草药波里克果中脂肪和蛋白质组分。[方法]采用气相色谱-质谱法测定波里克果油脂中脂肪酸的含量及组分;采用半微量定氮法和分级提取法测定粗蛋白和分离蛋白,并对蛋白质中的氨基酸组分进行了分析。[结果]新疆波里克果的含油率为21.2%,以不饱和脂肪酸为主要成分,其中以亚油酸最高为57.21%,其次是油酸、棕榈酸、亚麻酸、硬脂酸。波里克果中粗蛋白质含量平均为18.31%,其中以球蛋白含量最高,为42.2%,谷蛋白为37.2%,清蛋白、醇溶蛋白和残渣蛋白含量比较低。蛋白质氨基酸含量丰富,18种氨基酸含量在80%以上,其中天冬氨酸含量最高,占蛋白质的17.8%,谷氨酸含量占11.7%,而且含有人体所必需的8种氨基酸,其中必需氨基酸的含量达到28.53%。[结论]该研究可为新疆野生波里克果资源的综合开发提供理论依据。
[Objective] To investigate the fat and protein components of the folk herbal medicine Polix fruit in Uygur nationality. [Method] The contents and components of fatty acids in the Pericarp oil were determined by gas chromatography-mass spectrometry. The crude protein and protein isolate were determined by semi-micro-nitrogen determination and fractionated extraction. The amino acid components of the protein were determined analysis. [Result] The oil content of Xinjiang Pollock fruits was 21.2%, with unsaturated fatty acid as the main component, the highest content of linoleic acid was 57.21%, followed by oleic acid, palmitic acid, linolenic acid and stearic acid. The average content of crude protein in Pollock fruit is 18.31%, of which the content of globulin is the highest, 42.2% and the content of gluten is 37.2%, while the content of albumin, gliadin and residue is relatively low. Protein amino acid content, 18 kinds of amino acids in more than 80%, of which aspartic acid content of the highest, accounting for 17.8% of the protein, glutamic acid content of 11.7%, and contains 8 essential amino acids, including essential amino acids Content reached 28.53%. [Conclusion] This research could provide a theoretical basis for the comprehensive development of wild Policarp resources in.