摘要
以长白山野生茗葱Allium victorialis L.为原料,探究其不同采摘时期鳞茎和叶子中功效成分的变化规律,并找出茗葱水煮液最佳降血脂时期。采用超声波辅助提取法对茗葱中黄酮、皂苷及粗多糖进行提取并测定其质量分数,将不同采摘时期茗葱鳞茎和叶子制备成水煮液并作用于高脂饲料膳食诱导的小鼠实验组。结果显示7月下旬,茗葱鳞茎和叶子制备的水煮液对甘油三酯、总胆固醇、低密度脂蛋白胆固醇均有明显的降低作用,对高密度脂蛋白胆固醇有明显的升高作用,而在此采摘时期茗葱鳞茎中:黄酮质量分数为4.85 mg/g、皂苷质量分数为9.54 mg/g、粗多糖质量分数为56.91 mg/g;茗葱叶子中:黄酮质量分数为9.77 mg/g,皂苷质量分数为10.94 mg/g,粗多糖质量分数为34.24 mg/g。野生茗葱有良好的降血脂效果。
Wild Allium victorialis L. in Changbai mountain was collected as raw materials to study its content variation of functional components in bulbs and leaves with different picking time, and find out the best lipid-decreasing time of Allium victorialis L. boiling liquid. Ultrasonic assisted extraction of fla- vones, saponins and polysaccharides in Allium victorialis L. and measured contents of the three sub- stances individually, the bulbs and leaves boiling liquid in different picking time was taken and used for the experimental mice induced by high-fat diet. In late July, the bulbs and leaves boiling liquid has obvi- ously decreased the content of triglyceride, total cholesterol and low density lipoprotein cholesterin. How- ever, the liquid has obviously rise the high-density lipoprotein cholesterol. And in bulbs of this picking time ： the content of flavones is 4.85 mg/g, the content of saponins is 9.54 mg/g, the content of polysac- charides is 56. 91 mg/g. In leaves of this picking time： the content of flavones is 9. 77 mg/g, the content of saponins is 10.94 mg/g, the content of polysaccharides is 34.24 mg/g. Wild Allium victorialis L. has a good effect of lipid-decreasing.
出处
《中山大学学报（自然科学版）》
CAS
CSCD
北大核心
2015年第3期125-129,共5页
Acta Scientiarum Naturalium Universitatis Sunyatseni
基金
吉林省科技厅科技支撑资助项目(20100259)
作者简介
李倩竹（1990年生），女；研究方向：食品质量与安全评价；
通讯作者：沈明浩；E-mail：shenmh2003@163．com
