蓝莓不同部位常规营养成分及活性物质的比较分析

Nutritional components and active substance in comparative analysis of different parts of blueberry

为了研究蓝莓不同部位常规营养成分及活性物质分布情况,以贵州产蓝莓(园蓝)为实验样品,采用比色法、滴定法等,对蓝莓不同部位(果肉、果皮和全果)中的总酸、总糖、黄酮、多酚、花色苷、蛋白质、脂肪、维生素C和灰分含量进行分析测定。结果表明蓝莓果皮中总酸、蛋白质、花色苷、多酚和黄酮的含量分别为(1.927±0.004)mg/g、(0.88±0.04)g/100 g、(1312.4±175.9)mg/100 g、(3.89±0.52)mg/g和(2.85±0.40)mg/g,显著高于果肉和全果(p<0.05);总糖则主要分布在果肉中(p<0.05),但蓝莓果肉中总酸、多酚、黄酮、花色苷的含量却最少(p<0.05)。在蓝莓果汁与果酒的加工中,果皮均被作为加工废料被丢弃,造成了资源的巨大浪费,由于蓝莓果皮的营养成分含量较高,因此有较好的开发前景和深加工利用价值。

To study on the distribution of nutrition and active substance in different parts of the blueberries.Total acid,total sugar,flavonoid,phenol,anthocyanins,protein,fat,vitamin C and ash content were studied in different parts（ pulps,peels and whole fruit） of blueberries（ Yuanlan）.The results showed that the content of total acid,protein,anthocyanins,flavonoid,phenol in the peel of blueberries were（ 1.927 ± 0.004） mg / g,（ 0.88 ± 0.04） g /100 g,（ 1312.4 ± 175.9） mg /100 g,（ 2.85 ± 0.40） mg /g,（ 3.89 ± 0.52） mg /g,respectively,which were significantly higher than that in pulps and whole fruit（ p〈 0.05）.Total sugar was mainly distributed in pulps（ p〈 0.05）,but total acid,anthocyanins,flavonoid and phenol in the pulp was the least.Peels as processing waste discarded in the machining process of blueberry juice and wine,it always causing the huge waste of resources.Therefore,nutrition in the peels of blueberries is proved to have applicable values and potential on deep processing.