| 仁用杏果肉营养成分分析 |
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| 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 |
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| 作者姓名： | 刘耀玺 李志西 孙新涛 樊艳丽 毋锐琴 |
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| 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 |
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| 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。
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| 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 |
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| LIU Yao-xi et al. Analysis of Nutritional Components of Apricot Flesh[J]. Journal of Anhui Agricultural Sciences, 2007, 35(14): 4175-4176 |
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| Authors: | LIU Yao-xi et al |
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| Affiliation: | LIU Yao-xi et al (College of Food Science and Engineering, Northwest A ＆ F University, Yangling, Shaanxi 712100) |
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| 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. |
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| Keywords: | Apricot for kernel Flesh Component Analysis |
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