[1]常桂英,孙立梅,赵 雪,等.长白山刺果甘草与甘草化学成分的比较研究[J].北方园艺,2014,38(10):146-148.
　CHANG Gui-ying,SUN Li-mei,ZHAO Xue,et al.Comparative Study on the Chemical Constituents of Changbai Mountain Glycyrrhiza pallidiflora and Glycyrrhiza uralensis [J].Northern Horticulture,2014,38(10):146-148.
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长白山刺果甘草与甘草化学成分的比较研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷 期数: 2014年10期 页码: 146-148 栏目: 出版日期: 2014-05-30
Title:
Comparative Study on the Chemical Constituents of Changbai Mountain Glycyrrhiza pallidiflora and Glycyrrhiza uralensis
文章编号:
1001-0009(2014)10-0146-03
作者:
常桂英1; 2; 孙立梅1; 赵 雪1; 韩 旭3
1.吉林农业科技学院 生物工程学院，吉林 吉林 132101;
2.吉林省高校长白山动植物资源利用与保护重点实验室，吉林 吉林 132101;
3.长春中医药大学 药学院，吉林 长春 130001
Author(s):
CHANG Gui-ying1; 2; SUN Li-mei1; ZHAO Xue1; HAN Xu3
1.Department of Bioengineering，College of Jilin Agriculture Science and Technology，Jilin，Jilin 132101；
2.Key Laboratory of the Animal and Plant Resources of Changbai Mountain Conservation and Utilization，College of Jilin Province，Jilin，Jilin 132101；3.College of Pharmacy，Changchun University of Traditional Chinese Medicine,Changchun,Jilin 130001
关键词:
刺果甘草; 甘草; 化学成分
Keywords:
Glycyrrhiza pallidiflora; Glycyrrhiza uralensis; chemical constituents
分类号:
S 567.7+1
文献标志码:
A
摘要:
以长白山刺果甘草根为原料，用化学分析方法对长白山刺果甘草和甘草中所含粗脂肪、蛋白质、维生素C、黄酮4种化学成分进行了对比分析。结果表明：长白山刺果甘草中粗脂肪含量2.310%，蛋白质含量6.125%，维生素C含量 1.750 mg/100g，黄酮含量2.544%；甘草中粗脂肪含量7.590%，蛋白质含量17.800%，维生素C含量 4.170 mg/100g，黄酮含量2.547%; t检验分析表明长白山刺果甘草与甘草中粗脂肪、蛋白质、维生素C含量差异极显著，黄酮含量差异不显著。
Abstract:
Taking Changbai mountain Glycyrrhiza pallidiflora root as raw material，the crude fat，protein，vitamin C，flavonoids extraction of Glycyrrhiza pallidiflora and Glycyrrhiza uralensis by using chemical analysis method were analyzed.The results showed that crude fat was 2.310%，protein was 6.125%，vitamin C was 1.750 mg/100g，flavonoids was 2.544% in Glycyrrhiza pallidiflora；crude fat was 7.590%，protein was 17.800%，vitamin C was 4.170 mg/100g，flavonoids was 2.547% in Glycyrrhiza uralensis.?Glycyrrhiza pallidiflora and Glycyrrhiza uralensis crude fat，protein，vitamin C content were significant differences，but the content of flavonoid no significant differences.

参考文献/References:

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备注/Memo

第一作者简介：常桂英（1965-），女，吉林人，硕士，教授，研究方向为生物化学。E-mail：cgy650607@126.com.

基金项目：2013年吉林省高校长白山动植物资源利用与保护重点实验室资助项目(吉农院合字［2013］第S013号）。
收稿日期：2014-01-20

更新日期/Last Update: 2014-08-06