| 菠萝蜜的营养成分与鉴别比较研究 |
| |
| 引用本文： | 房一明,张彦军,谷风林,吴刚,贺书珍,谭乐和. 菠萝蜜的营养成分与鉴别比较研究[J]. 热带作物学报, 2014, 35(10): 2088-2092 |
| |
| 作者姓名： | 房一明 张彦军 谷风林 吴刚 贺书珍 谭乐和 |
| |
| 作者单位： | 中国热带农业科学院香料饮料研究所,海南万宁571533;国家重要热带作物工程技术研究中心,海南万宁571533;农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533 |
| |
| 基金项目： | 海南省重点科技计划项目（No. ZDXM20120038）,海南省自然科学基金项目（No. 313086）。 |
| |
| 摘 要： | 检测了不同品系菠萝蜜的还原糖、粗纤维、蛋白质、脂肪等,利用傅里叶变换红外光谱法(FTIR)无损快速鉴别了6份品系菠萝蜜果实,并采用电子感官对不同品系菠萝蜜进行了比对。结果表明:菠萝蜜含有丰富的还原糖和蛋白质、少量的脂肪和粗纤维,6份菠萝蜜均可根据红外的特征谱图,分析菠萝蜜化学组成成分,并进行品系的分类鉴别,电子感官技术也较好的对菠萝蜜品系进行了差异性比较。
|
| 关 键 词： | 菠萝蜜 营养成分 鉴别比较 红外光谱 电子感官 |
Nutritional Composition and Classification of Jackfruit |
| |
| FANG Yiming,ZHANG Yanjun,GU Fenglin,WU Gang,HE Shuzhen and TAN Lehe. Nutritional Composition and Classification of Jackfruit[J]. Chinese Journal of Tropical Crops, 2014, 35(10): 2088-2092 |
| |
| Authors: | FANG Yiming ZHANG Yanjun GU Fenglin WU Gang HE Shuzhen TAN Lehe |
| |
| Affiliation: | 1 Spice and Beverage Research Institute, CATAS 2 National Center of Important Tropical Crops Engineering and Technology Research3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;1 Spice and Beverage Research Institute, CATAS 2 National Center of Important Tropical Crops Engineering and Technology Research3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture Spice and Beverage Rese;1 Spice and Beverage Research Institute, CATAS 2 National Center of Important Tropical Crops Engineering and Technology Research3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;1 Spice and Beverage Research Institute, CATAS 2 National Center of Important Tropical Crops Engineering and Technology Research3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;1 Spice and Beverage Research Institute, CATAS 2 National Center of Important Tropical Crops Engineering and Technology Research3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;1 Spice and Beverage Research Institute, CATAS 2 National Center of Important Tropical Crops Engineering and Technology Research3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture |
| |
| Abstract: | The chemical composition including reducing sugar, fiber, protein and fat of different varieties of jackfruit were assayed, and the fruits of the varieties were identified with Fourier Transform Infrared Spectroscopy(FTIR)and electronic senses. The results showed that the jackfruit fruit contains abundant reducing sugar and protein, a small amount of fat and fiber. Jackfruit fruit could be analyzed and classified based on chemical composition, the characteristics spectra of infrared, and electronic technology. |
| |
| Keywords: | Jackfruit Nutritional composition Classification relatively Infrared spectrum Electronic senses |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《热带作物学报》浏览原始摘要信息 |
|
点击此处可从《热带作物学报》下载全文 |
|
