钝药野木瓜果实全营养素分析测定
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摘要
采用最新发布的食品安全国家标准规定方法,对钝药野木瓜(Stauntonia leucantha)的果实进行全营养素检测分析。结果表明:钝药野木瓜果实含有丰富多样的营养成分,除水分外,总糖含量最高,达到8.06%;维生素C含量达到1 033.8 mg·kg~(-1),维生素B1,B2,E与木瓜[Chaenomeles sinensis(Thouin)Koehne]中含量相当;在脂肪酸组成中检出7种脂肪酸,以棕榈酸、油酸和亚油酸占脂肪酸总量较高,分别为45.37%,21.02%和20.25%;检测出24种矿质元素,其中钾、钙、镁、钠、锰的含量较高,且为人体必需元素;氨基酸组成分析检出15种氨基酸,其中有7种为人体必需氨基酸。对钝药野木瓜果实的全营养素进行分析,旨在为进一步开发利用提供参考。
Fruit nutrients of Stauntonia leucantha were determined and analyzed based on the newly released version of the China national food safety standards. The results showed that the fruit of S. leucantha was rich in nutrients. The total sugar content in the fruit was 8.06%, the highest except water. The vitamin C content was 1 033.8 mg·kg~(-1), and Vitamins B_1, B_2 and E contents were similar to those in Chaenomeles sinensis(Thouin)Koehne. Seven fatty acids were detected in the fatty acid composition, of which palmitic acid, oleic acid and linoleic acid contents were higher, accounting for 45.37%, 21.02%, 20.25% of the total fatty acids, respectively. The fruit were determined to contain 24 mineral elements, of which potassium, calcium and magnesium contents were higher. Fifteen amino acids were detected in the amino acid composition, 7 of which are essential amino acids. The analysis of the nutrients of the fruit of S. leucantha is expected to provide the basis and reference for the development and utilization of S. leucantha.
Fruit nutrients of Stauntonia leucantha were determined and analyzed based on the newly released version of the China national food safety standards. The results showed that the fruit of S. leucantha was rich in nutrients. The total sugar content in the fruit was 8.06%, the highest except water. The vitamin C content was 1 033.8 mg·kg~(-1), and Vitamins B_1, B_2 and E contents were similar to those in Chaenomeles sinensis(Thouin)Koehne. Seven fatty acids were detected in the fatty acid composition, of which palmitic acid, oleic acid and linoleic acid contents were higher, accounting for 45.37%, 21.02%, 20.25% of the total fatty acids, respectively. The fruit were determined to contain 24 mineral elements, of which potassium, calcium and magnesium contents were higher. Fifteen amino acids were detected in the amino acid composition, 7 of which are essential amino acids. The analysis of the nutrients of the fruit of S. leucantha is expected to provide the basis and reference for the development and utilization of S. leucantha.
引文
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[4] 胡冬群,王霞,危英,等.钝药野木瓜中三萜类化合物分离及其含量测定[J].中国民族民间医药,2018,27(4):9-13.
[5] 杨国龙,毕艳兰,马宇翔,等.甲酯化方法对油脂脂肪酸组成分析的影响[C]//中国粮油学会.中国粮油学会油脂分会第十六届学术年会论文集,2007:78-81.
[6] 牛晴,刘平怀,曹猛,等.益智不同部位营养成分与质量评价[J].食品研究与开发,2018,39(17):160-167.
[7] 马莎莎.丁香食品安全标准及其保健食品研制[D].海口:海南大学,2018.
[8] 刘朝霞,刘青,李荀,等.葡萄酒中单宁含量调查与口感关系的分析[J].食品安全质量检测学报,2014,5(7):2226-2230.
[9] 李超,李辉,孙佳莹,等.多酚化合物单宁对葡萄酒口感影响的研究进展[J].北方园艺,2017(4):182-186.
[10] 王绍美,何照范,郁建平.木瓜营养成分分析[J].营养学报,2000(2):190-192.
[11] 陈晨,刘积光,罗宁,等.海南牛大力营养成分分析[J].食品工业,2016,37(4):287-290.
[12] 李甜甜,黄丽君,周蕊,等.维生素E在油脂中抗氧化与促氧化研究进展[J].农村经济与科技,2017,28(21):155-157.
[13] 尹继庭,姜力,姜永新,等.白花木瓜营养成分分析[J].营养学报,2013,35(2),201-202.
[14] 贾波,曹帮华,庞丙亮,等.不同品种光皮木瓜营养品质分析与评价[J].营养学报,2010,32:306-308.
[15] 张恒,耿岩玲,王岱杰,等.不同品种皱皮木瓜的营养成分研究[J].山东科学,2011,24:24-27.
[16] 赵敏.亚油酸及亚油酸甲酯的抗炎作用研究[D].成都:西南交通大学,2012.
[17] 常彩萍,申少斌,宋玉民.辣椒籽油中脂肪酸成分研究[J].安徽农业科学,2010,38(6):3133-3134.