广西百香果营养成分的研究
覃日宏 1王秋玲 1阳春苗1
作者信息
- 1. 广西中医药大学赛恩斯新医药学院 广西南宁 530222
- 折叠
摘要
对广西最大的百香果生产基地所产百香果进行营养成分的研究,以其为企业百香果深加工提供技术支持。研究发现百香果出汁率为37.16%,含籽量为14.06%；果汁中总抗坏血酸含量为17.2493μg/mL,有机酸含量分别为：柠檬酸1074mg/100mL,苹果酸120.1mg/100mL,草酸13.1mg/100mL,酒石酸6.02mg/100mL,β-胡萝卜素为0.9293μg/mL。百香果籽中不饱和脂肪酸含量为40.30%,其中人体必需脂肪酸亚麻酸为8.57%,亚油酸及其异构体为31.73%。
Abstract
This study provide support to those processing enterprises in Passiflora nutrients. Research found passiflora juice yield was 37. 16%,and The seeds was 14.06%of the proportion. And in the Passiflora juice, total Ascorbic acid was 17.2493μg/mL, Organic acid:citric acid was 1074mg/100mL, malic acid was 120.1mg/100mL, oxalate was 13.1mg/100mL, tartaric acid was 6.02mg/100mL,β-Carotene was 0.9293μg/mL. In Passiflora seeds, unsaturated fatty acid was 40.30%, in which them, Linolenic acid was 8.57%, Linoleic acid and its isomers was 31.73%.
关键词
百香果/营养成分/保健作用Key words
Passiflora/nutrients/Nutritional function引用本文复制引用
出版年
2015
NETL
NSTL
维普
万方数据