香蕉果实营养差异及其对人体膳食摄入量贡献评价

Evaluation for Nutrient Composition of Banana and Contribution to Recommended Nutrient Intake of Consumers

为了解不同香蕉品种的营养成分差异及其对人体推荐膳食摄入量（RNI）的贡献,分别以7个海南产香蕉品种的果实为试验材料,通过对糖、酸、维生素C、粗蛋白、矿物质含量等果实品质指标的研究以及香蕉果实营养成分间相关性及变异度的分析,并比较不同品种香蕉果实内含营养对人体营养摄入的贡献。结果表明：不同品种的香蕉果实分别含有5.36%~21.16%的还原糖、15.46%~23.16%的总糖;每百克果实中含有0.20~0.68 g总酸、14.21~34.07 mg维生素C、0.92~1.72 g粗蛋白、262.0~444.3 mg的钾;每千克香蕉果实含0.61~3.51 mg锌、3.79~5.66 mg铁;每百克香蕉可提供膳食推荐摄入量9.5%~14.2%的能量、14.2%~34.1%的维生素C、13.1%~22.2%的钾、2.5%~3.8%的铁以及0.4%~2.3%的锌。通过分析结果表明,不同香蕉品种间的果实营养含量表现出较大的变异幅度,香蕉果实对RNI的部分指标具有较大贡献。

The aim of the paper is to provide methods to understand banana＇s nutrient composition and the contribution to Recommended Nutrient Intake of consumers, a total of 7 banana（Musa spp.） varieties fruits were investigated in the study. The fruits were determined for carbohydrate, total acid, vitamin C, protein, K, Fe and Zn contents using standard methods and the results were analyzed by the SPSS19.0, and compared the different varieties of banana fruit containing nutritional contribution to human nutrition. The reducing sugar and total sugar of different banana varieties was 5.36%-21.16%, 15.46%-23.16%, respectively. Every 100 g of fruit contained 0.20-0.68 g total acid, 14.21-34.07 mg vitamin C, 0.92-1.72 g crude protein, 262.0-444.3 mg potassium. And every 1 000 g of banana fruit contained 0.61-3.51 mg zinc, 3.79-5.66 mg iron. 100 g of banana fruits could contribute 9.5%-14.2% energy, 14.2%-34.1% vitamin C, 13.1%-22.2% potassium, 2.5%-3.8% iron, 0.4%-2.3% zinc to Recommended Nutrient Intake（%RNI）of consumers. Research shows that different banana varieties fruit have significant correlation between total acid and crude protein, some fruit nutrition compositions have more variance range and coefficient of variation, and banana fruit gave a great contribution to recommended dietary intake（RNI）of consumers.