特产研究2016，Vol.38Issue(4)：28-30,3.DOI:10.16720/j.cnki.tcyj.2016.04.007
人参芦、体、须中蛋白质含量对比分析
Comparative Analysis of Protein Contents in the Rhizome, Middle Root and Fibrous Root of Ginseng
摘要
Abstract
The protein contents in 35 ginseng samples were determined by using Dumas combustion method with EDTA as the standard material (R2=0.999 98) .Each ginseng sample was divided into three parts :rhizome ,middle root and fibrous root .The results show that the protein content in rhizomes and fibrous roots were significantly higher than the middle root .Among them ,protein content in rhizome of ginseng was the highest and the averaged content was high to 14.460% .The protein content in middle roots was the lowest and the averaged content was only 12.924% .The average ratio of protein contents in these ginseng parts was 1.12∶1∶1.01 .Above all ,ginseng was the simple and cheap health food ,protein in which was significantly different among the different parts .From the angle of raw material costs ,fibrous root was better suited for production .关键词
人参/芦/体/须/蛋白质/杜马斯燃烧法Key words
Panax ginseng C .A .Mey ./rhizome/middle root/fibrous root/protein/Dumas combustion method分类
轻工纺织引用本文复制引用
张秀莲,赵卉,许世泉,张志东,张影..人参芦、体、须中蛋白质含量对比分析[J].特产研究,2016,38(4):28-30,3.基金项目
吉林省科技厅重点科技攻关项目 （）
