安溪油柿柿叶的营养成分分析与评价

Analysis and Evaluation of Nutritional Components of ‘Anxi’ Persimmon Leaves

本文对安溪油柿柿叶的营养成分进行分析与评价。结果表明,与一般果实相比,安溪油柿柿叶中的粗蛋白、可溶性糖和维生素C的含量非常高;安溪油柿柿叶含有丰富的矿物质和微量元素(如:钙、磷、钾、锰、镁),但钠含量较低。本研究结果对进一步开发安溪油柿柿叶功能保健食品有重要的参考价值。

Analysis and evaluation of nutritional components of ‘Anxi＇ persimmon （Diospyros kaki L. f. cv. Anxi） leaves were conducted in this paper. The results showed that contents of crude protein, soluble sugar and vitamin C in‘ Anxi＇ persimmon leaves were very higher as compared to other fruits. There were abundant minerals and trace-elements such as Ca, P, K, Mn, Mg, while there was low content of Na in‘Anxi＇ persimmon leaves. From the results it can be seen that there are important references for further developing functional health food products from‘ Anxi＇ persimmon leaves.