《植物生理学报》 2021, 57(7): 1419-1426

两种紫苏叶主要营养及药用成分评价

王仙萍¹，商志伟¹，沈奇^1,2，徐静¹，张品¹，杨森¹，张恒¹，赵德刚^3,*

¹贵州省农业科学院油菜研究所, 贵阳550008；²中国中医科学院中药研究所, 北京100700；³贵州大学生命科学学院, 农业生物工程研究院, 山地植物资源保护与种质创新省部共建教育部重点实验室, 贵 州省农业生物工程重点实验室, 贵阳550025

通信作者：赵德刚；E-mail: dgzhao@gzu.edu.cn

摘　要：

紫苏(Perilla frutescens)是我国传统的药食兼用型植物。本研究对药用紫苏M424和油用紫苏M84的 叶中主要营养及药用成分进行检测分析。结果发现: M424与M84两种紫苏叶片中氨基酸种类齐全, 蛋白 含量分别为8.62%及12.67%, 显著高于常见叶菜, 必需氨基酸占总氨基酸含量比值(EAA/TAA)及必需氨基 酸与非必需氨基酸的比值(EAA/NEAA)均达到理想蛋白的标准。2种紫苏叶片中纤维素含量分别为 23.84%和18.60%, 总糖含量分别为2.84%和2.08%, 脂肪含量分别为1.53%和2.39%。2种紫苏叶矿物质元 素含量丰富, 其中钙、铁和硒含量均显著高于普通叶菜。β-胡萝卜素含量分别为0.38和0.32 mg·g–1, 维生 素C含量3.27和3.03 mg·g–1。2种紫苏叶挥发油含量约为0.765%及0.312%。药用紫苏的迷迭香酸、总黄酮 及花青素等抗氧化成分含量均高于油用紫苏; 而油用紫苏叶片中蛋白及脂肪含量较高。

The nutritional and medicinal component evaluation of two perilla (Perilla  frutescens) leaves

WANG Xianping¹, SHANG Zhiwei¹, SHEN Qi^1,2, XU Jing¹, ZHANG Pin¹, YANG Sen¹, ZHANG Heng¹, ZHAODegang^3,*

¹Rapeseed Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550008, China; ²Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; ³The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou Key Lab of Agro-Bioengineering, Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, China

Corresponding author: ZHAODegang; E-mail: dgzhao@gzu.edu.cn

Abstract:

Perilla (Perilla frutescens) is a traditional edible and medicinal plant in China. In this study, the  main nutritional and medicinal components of medicinal perilla M424 and oil perilla M84 leaves were detected and analyzed. The results showed that the amino acids in the leaves of M424 and M84 were complete, and the protein contents were 8.62% and 12.67% respectively, which were significantly higher than those of common leafy vegetables. The ratio of essential amino acids to total amino acids (EAA/TAA) and  the ratio of essential amino acids to nonessential amino acids (EAA/NEAA) reached the standard of ideal  protein. The contents of cellulose, total sugar and fat of medicinal perilla and oil perilla were 23.84% and  18.60%, 2.84% and 2.08%, 1.53% and 2.39% respectively. The contents of calcium, iron and selenium in the  leaves of two kinds perilla were significantly higher than those of common leafy vegetables. The contents  of β-carotene and vitamin C were 0.38 and 0.32 mg·g–1, and 3.27 and 3.03 mg·g–1, respectively. The contents of volatile oil in the leaves of two kinds perilla were about 0.765% and 0.312%. The contents of rosmarinic acid, total flavonoids and anthocyanins in medicinal perilla were higher than those in oil perilla,  and the contents of protein and fat in oil perilla leaves were higher.