牛奶子果实性状及营养成分的产地与株间变异研究

Variations of Fruit Characters and Nutrient Compositions among Source Sites and Individuals of Autumn Olive

对采自不同产地和单株的牛奶子的果实性状、氨基酸含量、番茄红素、β-胡萝卜素、Vc以及微量元素进行了分析。牛奶子浆果平均鲜质量0.13 g,变幅0.07～0.15 g。鲜果平均果肉率75.01%。6个单株的17种氨基酸总含量在146.596～179.634 mg.g-1之间,平均总含量为167.839 mg.g-1。其中谷氨酸含量最高,占氨基酸总含量的18.07%;其次精氨酸(11.66%)及天冬氨酸含量(10.78%),甲硫氨酸最低(0.84%),其余氨基酸均在7.00%以下。3个单株的番茄红素含量,最高的为342.000 mg.kg-1,最低为78.000 mg.kg-1,两者相差3.38倍,其含量是番茄的2.6～11.4倍。β-胡萝卜素平均含量为6.480 mg.kg-1,可溶性糖平均含量7.312 mg.kg-1,可滴定酸平均含量3.240 mg.g-1。Vc的平均含量为0.049 mg.g-1。Fe、Mn、Zn、Cu平均含量分别为97.881、77.553、23.384、12.129 mg.kg-1。K、Ca平均含量分别为11.190、3.720 mg.g-1。

The variations of berry characters, amino acid, lycopene, β-carotene as well as micro elements were measured for autumn olive berries collected in various seed sources and individuals. The average weight of fresh berries was 0.13 g with the range from 0.07 -0. 15 g. The average rate of berry pulp was 75.01%. The total content of 17 amino acids in 6 individual plants ranged from 146. 596 to 179. 634 mg·g^-1 with average of 167. 839 mg·g^-1, of which relative content of glutamic acid to total amino acids was the highest （ 18.07% ）, followed by arginine （11.66%） and asparagines （ 10.78% ）, and the lowest were methionine（0.84% ）, and others （7.00%）. The lycopene content in 3 individual plants ranged from 78. 000 to 342. 000 mg·kg^-1 and was 2.6 to 11.4 times that in fresh tomato. The averages of β-carotene, dissolvable sugar, dissociative acids and Vc are 6. 480 mg·kg^-1, 7. 310 mg·kg^-1, 3.24 mg·g^-1 and 0.049 mg·g^-1 respectively. The average content of Fe, Mn, Zn, Cu were 97. 881, 77. 553, 23. 384 and 12. 129 mg·kg^-1, and K, Ca were 11. 190 and 3. 720 mg·g^-1 separately.