首页 | 本学科首页   官方微博 | 高级检索  
     

仁用杏果肉营养成分分析
引用本文:刘耀玺,李志西,孙新涛,樊艳丽,毋锐琴. 仁用杏果肉营养成分分析[J]. 安徽农业科学, 2007, 35(14): 4175-4176
作者姓名:刘耀玺  李志西  孙新涛  樊艳丽  毋锐琴
作者单位:河南科技大学林业职业学院,河南洛阳,471002;西北农林科技大学食品科学与工程学院,陕西杨凌,712100
摘    要:以生产上栽培的5个主要仁用杏品种为研究对象,采用常规方法进行一般营养成分分析,用原子吸收法测定了9种矿物质元素含量,用福林-酚比色法测定了总多酚类物质的含量。结果表明:仁用杏果肉的总糖含量为2.73%~3.47%,总酸含量为1.99%~3.20%,蛋白质含量为1.24%~2.78%,脂肪含量为1.19%~1.89%,Vc含量为7.2~16.9 mg/100 g;常量元素含量较高的是:钙20.19~35.90 mg/100 g、钾436.0~581.9 mg/100 g;微量元素含量较高的是:铁1.84~2.61 mg/100 g、硒0.63~0.97μg/100 g、锰0.19~0.63 mg/100 g;总多酚含量为50.0~556.3 mg/100 g。

关 键 词:仁用杏  果肉  成分  分析
文章编号:0517-6611(2007)14-04175-02
收稿时间:2007-01-07
修稿时间:2007-01-07

Analysis of Nutritional Components of Apricot Flesh
LIU Yao-xi et al. Analysis of Nutritional Components of Apricot Flesh[J]. Journal of Anhui Agricultural Sciences, 2007, 35(14): 4175-4176
Authors:LIU Yao-xi et al
Affiliation:LIU Yao-xi et al (College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100)
Abstract:Five main kinds of apricots for kernel were taken as research materials using conventional method to analyze their common nutrition.Nine mineral elements were determined by atomic absorbing method.Forint-hydroxybenzene colorimetry was used to measure total polyphenol content.Result showed that content of total sugar,total acid,protein,fat,Vc in apricot fresh were 2.73 %~3.47 %,1.99 %~3.20 %,1.24 %~2.78 %,1.19 %~1.89 % and 7.2~16.9 mg/100 g,respectively.Constant elements of higher contents were Ca(20.19~35.90 mg/100 g) and K(436.0~581.9 mg/100 g).Trace elements with relatively higher contents were Fe(1.84~2.61 mg/100 g),Se(0.63~0.97 g/100g)and Mn(0.19~0.63 mg/100 g).Total polyphenol content was 50.0~556.3 mg/100 g.
Keywords:Apricot for kernel  Flesh  Component  Analysis
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号