摘要
目的:收集不同采收期的无籽刺梨果实,统计果实的果肉厚度、大小等外观性状与果汁中Vc、总黄酮、多糖及氨基酸成分的变化,综合评价无籽刺梨果实的质量。方法:通过游标卡尺等测量仪器检测果实的外观性状及HPLC、UV检测果汁的成分。结果:果实的横径、纵径、果肉厚度、百果重、榨汁率都呈现先上升再下降趋势,榨汁率在JCL-4时期达到最大值;无籽刺梨果汁中维生素Vc、总黄酮含量先增加后减少,JCL-4期含量最高,而多糖含量则持续上升;果汁中检测的17种氨基酸的总含量平均值为36.71~44.82 mg/mL;必需氨基酸含量平均值为14.19~16.95 mg/mL,占总氨基酸含量的37.61%~38.63%,占非必需氨基酸含量的60.27%~63.01%,均符合FAO/WHO推荐的氨基酸最佳配比标准。结论:综合外观性状和果汁成分分析,无籽刺梨果实在JCL-4期果实质量和营养价值总体度最高。
Objective:To collect the fruits of Rosa roxburghii at different harvest stages and evaluate the quality of Rosa roxburghii fruit by analyzing the changes of appearance characters such as pulp thickness and size of fruit and the Vc,total flavonoids,polysaccharide,amino acids in fruit juice.Methods:The external properties of the Rosa roxburghii fruits were detected by vernier caliper and the compounds of Rosa roxburghii fruit juice were analyzed by HPLC,UV.Results:The horizontal diameter,longitudinal diameter,thickness of the pulp,one hundred fruits weigh,juicing rate of the Rosa roxburghii fruit all showed a trend of increasing first and then decreasing and the juicing rate reached the maximum value at JCL-4 stage.The contents of Vc and total flavonoids in Rosa roxburghii fruit juice increased at first and then decreased and reached the maximum value at JCL-4 stage,while the content of polysaccharide continued to increase.The fruit juice contained 17 kinds of amino acids and the average of total content of amino acids was 36.71~44.82 mg/mL.The average of content of essential amino acids ranged from 14.19 to 16.95 mg/mL,accounting for 37.61%to 38.63%of the total amino acids and 60.27%to 63.01%of the non-essential amino acids,which were in line with the best ratio standard of amino acids recommended by FAO/WHO.Conclusion:The overall quality and nutritional value of Rosa roxburghii fruit at JCL-4 stage are the highest according to the analysis of appearance traits and components of fruit juice.
作者
成忠均
王彩云
李恒谦
王永
周茂嫦
阮培均
葛发欢
张翔宇
CHENG Zhong-jun;WANG Cai-yun;LI Heng-qian;WANG Yong;ZHOU Mao-chang;RUAN Pei-jun;GE Fa-huan;ZHANG Xiang-yu(Bijie Institute of Traditional Chinese Medicine,Bijie 551700,China;Sun Yat-Sen University,Guangzhou 510275,China)
出处
《中药材》
CAS
北大核心
2021年第9期2121-2126,共6页
Journal of Chinese Medicinal Materials
基金
国家“十二五”科技支撑计划项目(2015BAI05B03)
广州市科技计划项目(202002020006)
贵州省人才基地建设项目(RCJD2020-21)
毕节市成果转化项目(毕科成字[2014]8号)
关键词
无籽刺梨
采收期
外观性状
成分
Rosa roxburghii Tratt.f.inermis S.D.Shi
Harvest
Appearance characters
Components
