赣南4个脐橙品种果肉、果皮营养成分比较

The Nutritional Components of Pulp,Peel in Four Varieties of Navel Oranges of Southern Jiangxi Province

采用Excel和DPS统计软件对赣南4个脐橙品种(纽荷尔、红肉、林娜、朋娜)果肉、果皮中的还原糖、总糖、总酸、Vc、黄酮以及氮、磷、钾元素含量进行分析。结果表明,4个品种果肉、果皮的还原糖、总糖、Vc含量差异分别呈极显著(P<0.01)水平,总酸含量差异分别呈极显著(P<0.01)、不显著(P>0.05)水平,黄酮含量呈不显著(P>0.05)、显著(P<0.05)和极显著(P<0.01)差异水平,氮含量差异呈不显著(P>0.05)水平,磷、钾元素含量呈极显著(P<0.01)、显著(P<0.05)和不显著差异(P>0.05)水平。4个不同脐橙品种果皮中Vc、黄酮的含量均极显著地高于其果肉(P<0.01),其他成分除氮元素之外都极显著地低于果肉(P<0.01);脐橙果皮可作为提供Vc和黄酮的资源综合利用。

Reducing sugar,total sugar,total acid,Vc,flavonoids as well as nitrogen,phosphorus,potassium content in peel,pulp of four varieties of navel orange（Newhall,Cara cara,Navelina,Bonanza） were analyzed by Excel and DPS statistical software.The results show that there was highly significant（P0.01） of the reducing sugar,total sugar,Vc content of pulp and peel in four varieties,highly significant（P0.01） and not significant of the total acid content,highly significant（P0.01）,significant（P0.05）,and not significant of flavonoids content,not significant of nitrogen content,significant（P0.01）,significant（P0.05）,not significant of the phosphorus,potassium content.There was highly significant（P0.01） of the Vc,flavonoids content of peel higher than pulp in four varieties,other components except nitrogen were highly significantly lower than the pulp（P0.01）;navel orange peel can be used as resources of Vc and flavonoids.