CAJ | 학술논문

分析4个菜用枸杞品种嫩茎叶的蛋白质、微量元素、维生素 C 等含量，采用模糊识别法和氨基酸系数比值法对菜用枸杞嫩茎叶蛋白质营养价值进行了评价。结果表明4个菜用枸杞品种含有较为丰富的蛋白质、微量元素和维生素 c，矿物质（Se 除外）含量均高于对照蔬菜，维生素 c 含量平均达到31 mg·hg－1，高于除卷心菜外的其他3种对照蔬菜。蛋白质含量为5．3～6．9％，是对照蔬菜平均值的4．2倍，同时必需氨基酸种类齐全，占总氨基酸的42％；菜用枸杞嫩茎叶蛋白质贴近度为0．8372～0．8569，氨基酸比值系数为65．63～68．67，仅次于芹菜，高于其他对照蔬菜。
분석4개채용구기품충눈경협적단백질、미량원소、유생소 C 등함량，채용모호식별법화안기산계수비치법대채용구기눈경협단백질영양개치진행료평개。결과표명4개채용구기품충함유교위봉부적단백질、미량원소화유생소 c，광물질（Se 제외）함량균고우대조소채，유생소 c 함량평균체도31 mg·hg－1，고우제권심채외적기타3충대조소채。단백질함량위5．3～6．9％，시대조소채평균치적4．2배，동시필수안기산충류제전，점총안기산적42％；채용구기눈경협단백질첩근도위0．8372～0．8569，안기산비치계수위65．63～68．67，부차우근채，고우기타대조소채。
The nutritional values of the proteins in the tender leaves and stems of 4 varieties of Lycium chinensis were evaluated utilizing the fuzzy pattern recognition and amino acids coefficient ratio,and their microelements and vitamin C contents were measured.The protein contents in the samples were 5.3 to 6.9% (fresh weight).Of the total amino acids,approximately 42% were essential.The protein fuzzy neartude (0.837 2 -0.856 9)and amino acid ratios coefficient (65.63 - 68.67 )were only lower than those of celery.The limiting amino acids were the sulfur-containing ones.The contents of minerals (except Se)and vitamin C in the plants either equaled to or higher than other vegetables.