不同品种黑莓鲜果营养成分的比较

Comparison of nutrient constituents in fresh fruit of different cultivars of blackberry

对5个黑莓（Rubus spp.）新品种鲜果的营养成分进行了比较分析.结果显示, 5个品种黑莓鲜果的糖酸比较低,为3.11～6.18,风味偏酸.VC含量较高,达0.064～0.566 mg·g^-1;VE含量为0.013～0.049 mg·g^-1,品种间差异较大,以品种‘Triple Crown’的VE含量最高.矿质元素含量较高,其中品种‘Boysen’的Se含量最高,是其他品种的6～13倍;品种‘Young’的K、Ca、Zn和Fe含量都较高.黑莓鲜果含有8种人体必需氨基酸,不同品种黑莓鲜果的总氨基酸含量差异较大,其中品种‘Brazos’的总氨基酸含量最高,可达15.21 mg·g^-1.

The nutrient constituents in fresh fruit of five cultivars of blackberry （Rubus spp. ） were analyzed. The results showed that suger-acid ratio was lower （3. 11 -6. 18 ）, and the fresh fruit of blackberry had a taste of light sour. Vc and VE contents were higher with a range of 0.064 - 0. 566 and 0.013 -0.049 mg·g^-1 respectively, and VE content had obviously difference among different cultivars of blackberry, among which, VE content in fresh fruit of ＇Triple Crown＇ was the highest. Content of mineral elements was higher, of which, Se content in fresh fruit of ＇Boysen＇ was 6 - 13 times that of other cultivars, and contents of K、Ca、Zn and Fe were richer in fresh fruit of ＇Young＇. The fresh fruit of blackberry contained eight essential amino acids, total content of amino acids was varied among different cultivars of blackberry, among which total content of amino acids in fresh fruit of ＇Brazos＇ was the highest, reached to 15.21 mg·g^-1.