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对牛蒡子形态特征及营养成分进行了测定,以期为牛蒡子的鉴别、贮藏及开发利用提供基础资料。结果表明:①牛蒡子为瘦果,长倒卵形,灰褐色,带黑色斑点,有数条纵棱。果实长×宽×厚为6.04 mm×2.68mm×1.52 mm,单粒质量为13.48 mg。②牛蒡子果皮坚硬,内含种子1枚,为双子叶无胚乳种子。③牛蒡子中蛋白质的质量分数为131 mg/g;可溶性糖的质量分数为44.7 mg/g;粗脂肪的质量分数为39.1 mg/g;还含有K,Ca,Mg,Na,Fe,Mn,Zn,Cu等矿质元素,且K,Ca,Mg,Na的含量明显高于其它矿质元素。④牛蒡子种子发芽率为96%,在28℃恒温箱中约需5 d便可萌发,为子叶出土幼苗。
The morphological and nutritional components of Arctium lappa were determined in order to provide basic data for identification, storage and exploitation of Arctium lappa. The results showed that: ① Arctium is achenes, long obovate, gray-brown, with black spots, a few vertical edges. The length, width and thickness of the fruit were 6.04 mm × 2.68 mm × 1.52 mm, and the single grain weight was 13.48 mg. ② burdock fruit peel hard, containing seeds 1, no dicotyledonous endosperm seeds. ③The content of protein in Arctium lappa was 131 mg / g; the content of soluble sugar was 44.7 mg / g; the mass fraction of crude fat was 39.1 mg / g; and the content of K, Ca, Mg, Na, Fe, Mn, Zn, Cu and other mineral elements, and K, Ca, Mg, Na content was significantly higher than other mineral elements. ④ burdock seed germination rate of 96%, 28 ℃ incubator in about 5 d germination can be seedlings cotyledons unearthed.