摘要
分析了白色、绿色、白绿、紫色和黑紫共5种颜色的茄子果皮、果肉的营养品质。结果表明:紫色茄子的果肉可溶性糖含量和蛋白质含量最高,白绿色茄子果肉的Vc含量和芦丁含量最高,黑紫色茄子果肉的花青素和类黄酮、总酚含量均最高。茄子果皮的花青素和类黄酮含量与果色呈正相关。茄子的蛋白质含量和可溶性糖含量呈极显著正相关。果肉芦丁和可溶性糖含量呈显著负相关,和Vc含量呈极显著负相关。果皮的花青素和类黄酮素、总酚呈极显著正相关,总酚和类黄酮素呈显著正相关。
Nutritional quality characters were analyzed in peel and pulp of eggplants with 5 colors. The results showed that the soluble sugar content and protein content were the highest in varieties with purple,vitamin C and rutin were the highest in varieties with white-green. Anthocyanin,flavonoids and total phenol content were the highest in varieties with black purple. The significant positive correlation was observed between peel colors and anthocyanin,flavonoids content. The extremely significant positive correlation was observed between protein content and soluble sugar content. There were significantly negative correlation between rutin and soluble sugar content,and the significantly negative correlation between rutin and vitamin C. Anthocyanin was extremely significantly positively correlated to flavonoids and total phenol,while total phenol was significantly correlated to flavonoids.
出处
《亚热带农业研究》
2016年第1期45-49,共5页
Subtropical Agriculture Research
基金
福建省农业厅重点项目(K8315005A)
福建省重大专项专题项目(3013N0002-2)
关键词
茄子
营养品质
果皮
果肉
相关性分析
eggplant
nutritional quality
peel
pulp
correlation analysis
