摘要
以不同种类的火龙果为试材,分析红肉火龙果和白肉火龙果的营养成分。结果表明:红肉火龙果的可溶性固形物含量显著高于白肉火龙果(P<0.05),可滴定酸含量差异不显著,其口感比白肉火龙果稍甜,二者均富含蛋白质和膳食纤维,也有一定含量的VC,但差异不显著。
Taking the different kinds of pitaya as test material, this paper analyzed the nutritional components of red pitaya and white pitaya. The results showed that, soluble solids content of the red pitaya was significantly higher than that of white pitaya （P 〈 0.05）, but there was no significant differences in the content of titratable acid, taste of red pitaya was slightly sweeter than white pitaya. Both of red pitaya and white pitaya were rich in protein and dietary fiber, and also had a certain concentration of VC, but the difference was not significant.
出处
《保鲜与加工》
CAS
北大核心
2015年第4期59-61,65,共4页
Storage and Process
基金
农业部财政专项
农产品质量安全监管(风险评估)项目(GJFP2014011)
