不同处理条件下龙葵发酵液营养成分分析

Nutrition ingredient analysis of Solanum nigrum fermentation liquid under different conditions

目的:研究龙葵果发酵饮品营养及风味成分,为龙葵野生资源的开发利用提供理论依据。方法:成熟龙葵果根据添加白糖、柠檬酸与否分为四种类型处理,进行龙葵果汁发酵研究,检测龙葵发酵液中可溶性蛋白、游离氨基酸、维生素C、总糖、果糖、酒精含量。结果:龙葵果发酵液中可溶性蛋白质含量,除同时加白糖和柠檬酸发酵液随发酵时间延长而降低外,在其他处理发酵液中随发酵时间延长而增加;游离氨基酸含量、总糖含量及酒精含量随发酵时间延长而逐渐升高;维生素C含量和果糖含量随发酵时间延长而降低。结论:龙葵果发酵液富含各种营养物质,适宜开发生产。

Objective：Studied the effect on nutrition and flavor components of Solanum nigrum L. fruit fermenting liquid. It provided a theoretical for the development and utilization of the wild resources of Solanum nigrum L. Methods：Detected the content of soluble protein,amino acid,vitamin C,total sugar,fructose,alcohol from fermentation liquid with four kinds of treatment. Results：The content of soluble protein was increased with fermentation time except adding sugar and citric acid at the same time. The content of free amino acid,total sugar and alcohol was increased with the time. The content of vitamin C and fructose was decreased with prolonging the fermentation time. Conclusion：Solanum nigrum L. fermenting liquid was rich in nutrients. It was suitable for the development and production.