甘、涩柿果实主要化学成份的研究

A Study on Chemical Compositions of Astringent and Non-astringent Type Fruits of Persimmons

经分析测定４个日本甜柿品种（次郎、松本早生富有、禅寺丸和西村早生）及２个涩柿品种（方柿和火柿）的糖、脂肪、纤维素、可溶性单宁、灰分、蛋白质及其氨基酸组成、维生素和矿质元素含量，结果表明次郎等甜柿在营养成份上有以下特点：①可溶性单宁含量只有０．０９～０．４９５ｍｇ／１００ｇＦＷ，远低于方柿和火柿的１．３５和２．０３ｍｇ／１００ｇＦＷ；②除了禅寺丸个别指标偏低外，维生素Ｂ１、Ｂ２、Ｅ及尼克酸和β－胡萝卜素含量均高于所测涩柿。次郎的Ｖｃ含量达１２１．４９ｍｇ／１００ｇＦＷ，是方柿的２．４５倍。但Ｖｃ含量最低的是２个不完全甜柿。③４个甜柿比相应的２个涩柿品种含有更多的铁、锌和硒等微量元素。其它成份在品种间有差异，但与甘、涩类型无明显关系。

This study Was carried out to clarified the chemical composi-tions and their differences of four Japanese non-astringent persimmon cultiver fruits and two local astringent ones.Sugars,fat,celluse, soluble tanin,protein and components of amino acids,vitamins,mineral elements and ash contents were determined.1.The contents of soluble tanin in non-astringent type was 0.09～0.495 mg/100g FW which was far fewer than that of the local astringent type.2. The non-astringent cultivers had higher contents of vitamin B1,niacin and,β-carotene than those of astringent ones.Vc content of Jiro was l21.49 mg/100g FW which was 2.45 times of that of astringent ciltiver Fangshi.But two polination variant non-astringent cultiver,Zenjinaru and Nishimura Wase had much lower Vc concentration than that of the other types.3.The contents of the trace elements,such as Fe,Zn,Se,were obviously higher in non-astringent type than the others.