摘要
为明确沙子空心李果实营养特性和引导消费,研究检测其接近完全成熟的果实果肉的24项营养成分指标。结果表明,有21项营养指标正常检出;其中,干物质、可溶性固形物、总糖等营养成分含量分别为11.8%、13.3%及8.8%,糖酸比为21.5,烟酸、多不饱和脂肪酸、碳水化合物、维生素D等营养素参考值均高于10%;受检16种氨基酸总量为0.494 g/100 g,必需氨基酸和鲜味氨基酸占比分别为30.2%和60.9%。沙子空心李营养物质种类丰富且总含量较高,酸甜可口,又具有特别的营养保健价值,是7月成熟的优质李品种。研究结果可作为沙子空心李果实营养的重要参考,也可为果实采后加工研究提供相关资料。
To confirm the nutritional characteristics of Shazikongxinli fruits and guide consuming,24 indexes of nutrition constituents of the almost full matured fruits were tested,and 21 of them were detected out.Among them,the contents of dry mineral,soluble solid content,total sugar and ratio of sugar to acid were respectively 11.8%,13.3%and 8.8%,and 21.5;All the NRVs of vitamin B3,polyunsaturated fatty acids,carbohydrates,and vitamin D were over 10%;Total contents of tested 16 amino acids,EAA/TAA and DAA/TAA were separately 0.494 g/100 g,30.2%and 60.9%.It was illustrated that Shazikongxinli fruits was an excellent cultivar of plum matured in July for its rich nutrients,being delicious and special value of health care.The results could be an important reference of nutrition of Shazikongxili fruits and provide some related data to studies on processing of harvested fruits.
作者
张绍阳
吴姝
肖海燕
冉雪
龙娟
李刚凤
ZHANG Shaoyang;WU Shu;XIAO Haiyan;RAN Xue;LONG Juan;LI Gangfeng(Tongren University,Tongren 554300)
出处
《食品工业》
CAS
北大核心
2020年第3期340-343,共4页
The Food Industry
基金
贵州省教育厅优秀科技创新人才奖励计划(黔教合KY字[2015]515),贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)
贵州省科技厅联合基金项目(黔科合LH字[2015]7240号)
2017年第二批产学合作协同育人项目(201702108094)。
关键词
沙子空心李
营养成分
氨基酸
营养评价
Shazikongxinli fruits
nutritional components
amino acids
nutritional evaluation
