果梅的研究——Ⅰ.果梅营养成分的测定和研究

STUDY ON PLUM Ⅰ. DETERMINATION AND RESEARCH OF THE NUTRIENTS IN PLUM

本文报告了对四川省马边县、平武县的果梅果肉的主要营养成分的测定结果。研究表明:果梅肉中总酸含量为6.4％,还原糖含量为1.3％。还含钙29.7mg/100g,含磷29.1mg/100g。含铁为1.4mg/100g。其钙磷比为1:1。在维生素方面,果梅肉含与其它几种水果相近数量的V_C(3.gmg/100g)和V_(B_1)(0.062mg/100g),但其V_(B_2)含量是其它几种水果的数百倍,达到5.6mg/100g。此外,本文尝试定义出糖酸比(T值)。作为表征某水果(或其制品)口味酸或甜的相对量化指标。

The main nutrients of plum in Mabian and Pingwu county of Sichuan Province are determined.The results show that the plum pulp contains total acid content 6.4% and reducing sugar content 1.3%.The plum pulp contains Ca 29.7mg/100g;P 29.lmg/100g,-Fe 1.4mg/100g.The ratio of Ca and P is approximately 1:1.The plum pulp contains Vc 3.9mg/100g and VB1 0.062mg/100g else.The VB2 content in plum pulp is as high as 5.6mg/100g.The results of this study provide a theoretical basic for developing new food source in our country.On the other hand,this article gives a definition of T as the ratio of reducing suger content(or tatal sugar content)and total acids content.T illustrates the taste charcteraization(sweet or acidic)of some fruits(or its products).