Nutritional Quality of Proteins and Microelements in Four Varieties of Lycium Chinensis

LI Yue-sen; WU Shui-jin; LIN Jiang-bo; DAI Yi-min

doi:10.19303/j.issn.1008-0384.2014.12.010

Volume 29 Issue 12

Dec. 2014

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LI Yue-sen, WU Shui-jin, LIN Jiang-bo, DAI Yi-min. Nutritional Quality of Proteins and Microelements in Four Varieties of Lycium Chinensis[J]. Fujian Journal of Agricultural Sciences, 2014, 29(12): 1207-1210. doi: 10.19303/j.issn.1008-0384.2014.12.010

Citation:

LI Yue-sen, WU Shui-jin, LIN Jiang-bo, DAI Yi-min. Nutritional Quality of Proteins and Microelements in Four Varieties of Lycium Chinensis[J]. Fujian Journal of Agricultural Sciences, 2014, 29(12): 1207-1210. doi: 10.19303/j.issn.1008-0384.2014.12.010

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Nutritional Quality of Proteins and Microelements in Four Varieties of Lycium Chinensis

doi: 10.19303/j.issn.1008-0384.2014.12.010

The Medicinal Plant Research Center Sagrcane Institute,Fujian Academy of Agricultural Sciences

Received Date: 2014-08-25
Publish Date: 2014-12-18

Abstract

Abstract

The nutritional values of the proteins in the tender leaves and stems of 4varieties 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 5.3to 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.
- Lycium chinensis,
- medicinal plant,
- amino acids,
- microelements,
- nutritional quality

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References(14)

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