山东引种无花果品种营养成分分析
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摘要
为了筛选品质较优的无花果品种,对山东引种的9种无花果的可溶性蛋白、总酸、可溶性糖、维生素C、灰分、无机元素含量进行了测定分析。结果表明,品种间主要营养成分和无机元素存在显著差异,其中各品种间水分、Ca、Fe和Cu的差异均极显著。美利亚(A134)含水量最丰富,布兰瑞克的可溶性糖、Fe和Cu含量最高,B1011(Conadria)不仅含Ca量最高,还含有丰富的蛋白质。波姬红(A132)和中紫含有丰富的蛋白质及Ca、Zn等微量元素,日本紫果富含总酸和Na,但蛋白质、维生素C及Ca偏低。与其它水果比较,山东引种无花果的Ca含量是红富士苹果的32倍,Fe含量是柑橘的11倍,Zn含量是柑橘的16倍。与美国栽培的无花果相比山东引种的无花果的Zn含量有明显的优势。
In order to screen fine cultivars of Ficus carica, taking nine introduced cultivars of F. carica fruits in Shandong as materials, the contents of soluble protein, total acid, soluble sugar, vitamin C, ash and inorganic elements were determined and analyzed. The results showed that contents of nutritional ingredients and inorganic elements had significant differences among the cultivars of F. carica. And the contents of moisture content, Ca, Fe and Cu had extremely significant differences. The fruit in Meiliya(A134) had the highest moisture content. The fruit in Browns Wick was rich in soluble sugars, Fe and Cu contents. The fruit in B1011(Conadria) not only had the highest Ca content but also had rich in protein. The fruits in Bojihong(A132) and China purple were rich in protein, Ca and Zn contents. The fruit in Violette Solise was rich in total acid and Na contents, but contents of protein, vitamin C and Ca were on the low side. Ca content in introduced F. carica fruit was 32 times as much as the index of Fuji apple, Fe content was 11 times as much as citrus, and Zn content was 16 times as much as citrus. Compared with American cultivars, Zn content of introduced F. carica in Shandong had obvious advantages.
In order to screen fine cultivars of Ficus carica, taking nine introduced cultivars of F. carica fruits in Shandong as materials, the contents of soluble protein, total acid, soluble sugar, vitamin C, ash and inorganic elements were determined and analyzed. The results showed that contents of nutritional ingredients and inorganic elements had significant differences among the cultivars of F. carica. And the contents of moisture content, Ca, Fe and Cu had extremely significant differences. The fruit in Meiliya(A134) had the highest moisture content. The fruit in Browns Wick was rich in soluble sugars, Fe and Cu contents. The fruit in B1011(Conadria) not only had the highest Ca content but also had rich in protein. The fruits in Bojihong(A132) and China purple were rich in protein, Ca and Zn contents. The fruit in Violette Solise was rich in total acid and Na contents, but contents of protein, vitamin C and Ca were on the low side. Ca content in introduced F. carica fruit was 32 times as much as the index of Fuji apple, Fe content was 11 times as much as citrus, and Zn content was 16 times as much as citrus. Compared with American cultivars, Zn content of introduced F. carica in Shandong had obvious advantages.
引文
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[12]何功秀,王旭,刘兴锋,等.湘西1年生和多年生森林蔬菜营养成分分析[J].经济林研究,2012,30(3):71-74.
[13]朱勇,罗朝光.绿竹笋营养成分的测定与分析[J].经济林研究,2012,30(3):103-105.
[14]刘铭,田大伦,梁小翠,等.血水草营养元素含量及贮量特征研究[J].中南林业科技大学学报,2012,32(12):167-180.
[15]李瑞敏,李湘洲,张胜.姜黄油的不同提取方法及其化学成分的研究[J].中南林业科技大学学报,2013,33(4):114-116.
[16]杨月欣,王光亚,潘兴昌.中国食物成分表2002[M].北京:北京大学医学出版社,2002.
[2]Rubnov S,Kashman Y,Rabinowitz R,et al.Suppressors of Cancer Cell Proliferation from Fig(Ficus carica)Resin:Isolution and Structure Elucidation[J].Journal of Natural Products,2001,64(7):993-996.
[3]Agabeili RA,Kasimova TE.Antimutagenic activity of Armoracia rusticana,Zea mays and Ficus carica plant extracts and their mixture[J].TSitologiia i genetika,2005,39(3):75-79.
[4]李玉群,孟昭礼.无花果农用抑菌活性的初步研究[J].莱阳农学院学报,2003,20(4):264-267.
[5]GB 5009.3-2010,食品中水分含量的测定[S].北京:中国标准出版社,2005.
[6]赵英永,戴云,崔秀明,等.考马斯亮蓝G-250染色法测定草乌中可溶性蛋白质含量[J].云南民族大学学报:自然科学版,2006,15(3):235-237.
[7]杨莉,王志华,陶健生.黄芪中黄芪多糖含量测定方法的比较[J].中国医药工业杂志,2005,36(9):562-563.
[8]GB/T 12456-1990,食品中总酸的测定方法[S].北京:中国标准出版社,1990.
[9]GB/T 6195-1986,水果、蔬菜维生素C含量测定法(2,6-二氯靛酚滴定法)[S].北京:中国标准出版社,1986.
[10]GB 5009.4-2010,食品中灰分的测定[S].北京:中国标准出版社,2010.
[11]孟平,焦红,孙超,等.火焰原子吸收光谱法测定Borojo果及其制品中的8种微量元素[J].现代食品科技,2012,28(2):223-225.
[12]何功秀,王旭,刘兴锋,等.湘西1年生和多年生森林蔬菜营养成分分析[J].经济林研究,2012,30(3):71-74.
[13]朱勇,罗朝光.绿竹笋营养成分的测定与分析[J].经济林研究,2012,30(3):103-105.
[14]刘铭,田大伦,梁小翠,等.血水草营养元素含量及贮量特征研究[J].中南林业科技大学学报,2012,32(12):167-180.
[15]李瑞敏,李湘洲,张胜.姜黄油的不同提取方法及其化学成分的研究[J].中南林业科技大学学报,2013,33(4):114-116.
[16]杨月欣,王光亚,潘兴昌.中国食物成分表2002[M].北京:北京大学医学出版社,2002.