|Table of Contents|

Analysis of the Content of the Nutritive Components and Active Substances in the Bulbs of Tulipa tianschanica

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2022年17
Page:
64-68
Research Field:
Publishing date:

Info

Title:
Analysis of the Content of the Nutritive Components and Active Substances in the Bulbs of Tulipa tianschanica
Author(s):
ZHANG Yanqiu; XING Guimei; LU Jiaojiao; ZHANG Huihua; WU Tianyu; QU Lianwei
(Institute of Floriculture,Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161)
Keywords:
T.tianschanica; bulbs; nutritive components; active substances
PACS:
-
DOI:
10.11937/bfyy.20220894
Abstract:
The bulbs of Tulipa tianschanica were used as test materials,the basic nutritional components and bioactive substances in bulbs of different periods were determined and analyzed to explore the edible and medicinal development value of T.tianschanica distributed in China,in order to provide reference for the development and utilization of wild T.tianschanica resources in China.The results showed that the bulbs of T.tianschanica were rich in protein,starch,crude fiber,polysaccharide,vitamin C and calcium ect..With the original bulb consumption and regeneration bulb′s development,the contents of protein,crude fiber,vitamin C and calcium in bulb were firstly decreased and then increased,the starch content kept increasin,while the contents of polysaccharide were decreased firstly,then increased and then decreased.The highest contents of crude fiber and vitamin C were in sprout period,which were (7.679±0.172）g?（100g）-1,(49.851±0.636）mg?（100g）-1 respectively.The highest content of polysaccharide was (41.787±2.395）g?（100g）-1 in wilting period.The highest contents of protein,starch and calciumand were (18.937±0.144）g?（100g）-1,(19.197±0.270）g?（100g）-1 and (442.469±2.342）mg?（100g）-1 respectively in dormancy period.Furthermor,the bulb also contains amino acids,reducing sugars,saponins,flavonoids,tannins,fats,iron,zinc and small amounts of colchicine.The contents of colchicine ranged from (9.277±0.266）μg?（100g）-1 to (19.394±0.456）μg?（100g）-1.

References:

[1]陈敏敏,顾俊杰,沈强,等.郁金香鳞茎更新与植物激素变化关系[J].植物生理学报,2019,55(3):301-309.[2]黑银秀,刘君,郭方其,等.铯-137γ射线辐射对郁金香鳞茎的诱变效应[J].浙江林业科技,2021,41(1):1-7.[3]赵学敏.本草纲目拾遗[M].北京:人民卫生出版社,1983.[4]毛祖美,冯惠兰,刘国均,等.新疆药用植物志.第2册[M].乌鲁木齐:新疆人民出版社,1981.[5]李媛蓉,赵凡,红英,等.郁金香在拉萨温室引种的适应性研究[J].高原农业,2020,4(6):585-591.[6]林盛文,刘小平,陈碧露,等.郁金香在赣南地区的引种栽培研究[J].现代农业科技,2017(21):138-139.[7]颜昌兰.西北地区郁金香花期调控技术探讨[J].现代园艺,2018(24):18.[8]莫宝盈.郁金香花期调控技术研究进展[J].安徽农学通报,2016,22(6):73-75.[9]汪晓谦,张延龙,牛立新,等.陕西杨凌地区郁金香花芽分化的形态观察[J].西北农业学报,2011,20(11):156-159.[10]张继娜.郁金香花芽分化的观察与研究[J].甘肃农业大学学报,2006(4):41-44.[11]苏福聪,何悦,雍强,等.郁金香种球繁殖与复壮[J].绿色科技,2021,23(15):97-101.[12]顾俊杰,王文红,张宏伟.郁金香种球复壮生产[J].中国花卉园艺,2016(14):30-31.[13]李凤英,李润丰,赵希艳,等.60种花卉多酚、黄酮含量及其抗氧化活性[J].经济林研究,2011,29(3):59-63.[14]夏提古丽?阿不利孜,马晓玲,刘雪松,等.郁金香化学成分预实验[J].新疆中医药,2017,35(5):62-63.[15]国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.5-2016,食品安全国家标准 食品中蛋白质的测定[S].北京:中国标准出版社,2017.[16]王学奎.植物生理生化实验原理和技术[M].北京:高等教育出版社,2006.[17]湖南省卫生和计划生育委员会.湖南省质量技术监督局.DB43/T 476-2009,植物源性食品中总黄酮的测定[S].长沙:湖南省质量技术监督局,2009.[18]中华人民共和国卫生部,中国国家标准化管理委员会.GB/T 5009.10-2003,植物类食品中粗纤维的测定[S].北京:中国标准出版社,2003.[19]国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.6-2016,食品安全国家标准 食品中脂肪的测定[S].北京:中国标准出版社,2017.[20]国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.268-2016,食品安全国家标准 食品中多元素的测定[S].北京:中国标准出版社,2017.[21]杨月欣,王光亚,潘兴昌.中国食物成分表[M].北京:北京大学医学出版社,2020.[22]毛科科,毛存存,周任梁,等.荷兰狂诗人郁金香纯露水上蒸馏提取及成分测定[J].当代化工研究,2019(2):168-170.[23]邢桂梅.我国野生郁金香繁殖生物学及种间杂交亲和性研究[D].沈阳：沈阳农业大学,2017.[24]杨月欣,葛可佑.中国营养科学全书:第 2 版（上册）[M].北京:人民卫生出版社,2019.[25]许国英,谢玉英,毛祖美.新疆郁金香属植物秋水仙碱的调查[J].干旱区研究,1996,13(3):52-53.[26]葛碧琛,陈小举,蒋慧慧.正交实验法优化郁金香总生物碱提取工艺[J].赤峰学院学报,2020,36(9):31-35.[27]陈新谦,金有豫,汤光.陈新谦新编药物学[M].18版.北京:人民卫生出版社,2018.[28]CHO J H，JOO Y H，SHIN E Y，et al.Anticancer effects of colchicine on hypopharyngeal cancer[J].Anticancer Res，2017,37(11):6269-6280.

Memo

Memo:
-
Last Update: 2022-11-22