金花茶茶花的营养成分分析

该研究采用氨基酸自动分析仪、分光光度法等对金花茶花蕾、开放花和初谢花的营养成分进行了比较分析。结果表明:金花茶茶花中主要营养成分是碳水化合物,含有丰富的水溶性糖和粗纤维。茶花中的脂肪、粗纤维和水溶性糖含量随花蕾至开放的形成过程呈增加趋势,谢花后其含量呈下降趋势。开放花中总黄酮、皂甙、儿茶素、VE含量比花蕾和谢花中含量高。金花茶花蕾、开放花和初谢花三个阶段中氨基酸总量分别是7.44、5.14、5.00 g·100 g~(-1)。金花茶茶花含有丰富的氨基酸,花蕾内氨基酸含量尤为丰富。综合表明,金花茶茶花具较高的开发利用价值。该研究结果为了解金花茶花朵不同采收期的营养组成以及金花茶花朵的开发及采收利用提供了科学依据。

Analysis of chemical components in flowers of Camellia nitidissima

In this study, the contents of nutritional compositions, physiological active components, amino acids and mineral elements in flowers of Camellia nitidissima were analyzed by spectrophotometer, plasma atomic emission spectrometry, and automatic amino-acid analyzer. Main nutritional components in C. Nitidissima were carbohydrates, and the contents of water soluble sugar and crude fiber were rich. The content of fat, crude fiber and water soluble sugar of C. nitidissima increased gradually along with the formation of the bud to the full bloom stage, descended just at wither stage. The contents of flavonoids, saponins, catechins, VE in flower were higher than those in the bud and the just wither stage. Total amino acid of buds, full bloom and just wither stages were 7.44, 5.14, 5.00 g·100 g^-1. C. nitidissima contained rich amino acids, bud contained more amino acids. The flowers of C. nitidissima have a high value for exploitation and utilization. It provides the scientific basis for the development and utilization of C. nitidissima flowers in this study.