【作者】 张鑫；

【导师】 张志军；

【作者基本信息】 中北大学 ， 生物化工， 2010， 硕士

【摘要】 本论文以12个紫苏资源为材料,对紫苏生物学性状、营养成分、迷迭香酸和花青素含量等进行了调查分析,对种子发育过程中脂肪酸累积及其组分变化规律进行了研究,并对紫苏品种进行综合评价、鉴定和分类,为紫苏资源的开发利用提供理论和实践依据。研究结果如下：1.对紫苏的叶色、花色、生育期等农艺性状进行观察记载,根据叶色将紫苏分为绿色和紫色两大类。绿色品种一般植株高大,多为心形叶,生育期较长,多数结实晚。仅有ZS-J生育期短,开花早,结实早,种子产量高,比较适应山西中部和南部气候；紫色品种植株较矮小,生育期短,结实早。其中ZY-14生长较快,结实最早,种子千粒重大,产量高。2.对紫苏茎叶、种子中的营养成分进行提取分析,结果表明,紫苏叶片中各营养成份在不同发育时期、不同品种间其含量均有显著差异。ZS-S叶片中粗脂肪和蛋白质含量最高,粗脂肪含量在结实初期最高达到8.8%,蛋白质含量在花期最高可达14.8%。同时,该品种具有特殊芳香气味,是作为菜用紫苏开发的理想品种。紫苏种子中蛋白质和粗脂肪含量随种子发育而增加。ZY-14成熟种子中粗蛋白和粗脂肪含量最高,分别为46.88%和44.4%,可作为油用品种加以开发利用。3.采用正交法确定紫苏花青素最优提取条件,结果表明,乙醇浓度为紫苏花青素提取影响最显著因素,最佳提取条件：乙醇体积分数50%,浸提时间120min,浸提温度50℃,料液比为1：30。ZS-J、ZS-S叶片中花青素含量最高,最佳原料采集期为花期。4.对紫苏叶片中RosA的提取方法进行了研究分析,结果表明,紫苏叶中RosA最有效的提取方法：水：丙酮：HCl；20：80：1。ZY-7品种结实初期茎叶中RosA含量最高,可达1.53%。5.采用GC法分析测定紫苏种子不同发育阶段脂肪酸组成,结果表明,ZY-14紫苏油中不饱和脂肪酸含量可达94.99%,其中α-亚麻酸为66.16%,ZS-S紫苏油中不饱和脂肪酸为93.78%,而α-亚麻酸达69.08%。综合分析种子产量、含油量及脂肪酸组成等因素,确定ZY-14提取α-亚麻酸最佳品种。更多还原

【Abstract】 In this research, the biological characteristics, nutritional composition, rosmarinic acid and anthocyanin content of 12 perill variety resources were investigated, and the fatty acid accumulation and composition during seeding setting were also studied. On the basis of this, comprehensive evaluation, identification and classification of the perilla varieties were conducted, that can provide theoretical and practical basis for the development and utilization of Perilla. The results as follows:1.Agronomic traits of perilla such as leaf color, flower color, growth and development period and so on were observed and recorded. According to the leaf color,12 varities were divided into two major categories of green and purple. Most of the green were taller, have the heart-shaped leaf, longer growth period and fruiting lately. However, variety ZS-J have short growth period, flowering earlier and high yield, more compatible with the climate of central and southern in Shanxi. While most of the purple varieties were dwarf plants, growth period short and fruiting earlier, but only ZY-14 grow rapidly, fruiting earlier, have higher seed weight per 1000 and higher yield.2.The nutrients in the perilla leaves and seed were extracted and analyzed. The result showed that there have have significant differences for the nutrients of leaves amone developmental stages and varieties. The content of crude fat and protein in ZS-S leaves were the highest, the former were up to 8.8% in the seed setting period and the latter up to 14.8% in the flowering period. Meanwhile, ZS-S leaves had a special fragrance, this may be helpful to develop and utilize as vegetable. The content of protein and crude fat in perilla seed increased with the seed development, that were the highest in Zy-14 amone all varieties, it were up to 46.88% and 44.4% respectively. Therefore, Zy-14 can be considered for plant oil exploiting and applying.3.The results of extracting anthocyanidin from perilla leaves under different conditions showed that alcohol volume percentage, the alcohol volume percentage was the most significant factor. The optimal conditions of extracting were that alcohol volume percentage 50%, extracting time 120 min, and extracting temperature 50℃, liquid ratio 1:30 (g:ml).The highest anthocyanin content were determined in ZS-J and ZS-S leaves and the best time for raw materials collecting is the period of flowering.4. The extraction methods and the concentrations of rosmarinic acid (RosA) in perilla leaves were studied. The results showed that the optimal extraction method phase ratio was water:methanol:HCl (20:80:1),the ZY-7 had the highest RosA content in the period of seed setting, Up to 1.53%.5.Fatty acid composition of perilla seed in different developmental stages was determined by GC method. The result showed that unsaturated fatty acid content up to 94.99% in ZY-14 seed, and in which a-linolenic acid was 66.16%. unsaturated fatty acid content of up to 94.99% in ZS-S seed, while in which the a-linolenic acid was 69.08%.ZY-14 were conformed as the best varieties for extracting a-linolenic acid by comprehensive analysis on seed yield, oil content and fatty acid composition and other factors.更多还原