榕树果营养成分研究

Analysis of Nutritional Components and Development Valuation of Fruits of Banian

[目的]了解榕树果的营养成分,为榕树果野生资源的综合开发和利用提供科学依据。[方法]对野生榕树果的总酸度、有效酸度、粗脂肪、果胶、粗纤维、游离氨基酸、蛋白质和维生素C进行了定量分析。[结果]榕树果中粗纤维、果胶、蛋白质、总糖和粗脂肪含量较高,分别为4.611%、2.644%、2.224%、1.676%和1.292%,维生素C的含量为0.057 15 mg/g。与6种常见蔬果的营养成分含量相比,榕树果的蛋白质、脂肪和粗纤维含量相对较高,而总糖和维生素C含量相对较低。[结论]榕树果的蛋白质、脂肪和粗纤维含量具有较大开发价值。

[ Objective ] The aim was to study nutritional components of fruits of banian , and provide basis for development and utilization of natu- ral product. [ Method ] The contents of several species including dissociative acid, crude fat, pectin, crude fibre, total sugar, dissociative amino acid, protein and vitamin C of banian fruits were detected. [ Result ] The experimental results indicated that the contents of crude fibre,pectin, protein, total sugar and crude fat were 4.611% ,2.644% ,2.224%, 1. 676% and 1. 292%, respectively. The content of vitamin C was 0, 057 15 mg/g. Compared with six kinds of usual vegetables and fruits,the contents of pectin,crude fat and crude fibre in fruits of banian were higher but the total sugar and vitamin C were lower relatively. [ Conclusion ] It was wealthy to develop and utilize pectin, crude fat and crude fibre in fruits of banian.