不同品系菠萝蜜化学成分比较与营养综合评价

Comparison of Chemical Constituents and Nutritional Evaluation of Different Lines of Jackfruit

菠萝蜜作为一种典型的热带水果,具有很高的研究价值。对马来西亚1(M1)、2(M2)、3(M3)、4(M4)、5(M5)号果、香饮所11(XYS11)、18(XYS18)号、珍珠果(ZZ)和四季菠萝蜜(SJ)9份不同品系菠萝蜜果实中维生素C、多酚、膳食纤维、灰分、总糖、还原糖、蛋白质、氨基酸含量进行测定,并利用隶属函数对营养指标进行综合评价。研究结果表明:菠萝蜜不同品系间营养价值存在显著差异,其中M3的多酚和维生素C含量最高;SJ的膳食纤维含量最高;M1、M5、SJ的蛋白质含量较高;9个品系均含有7种人体必需的氨基酸和10种非必需氨基酸。综合评价分析发现,菠萝蜜营养价值由高到低为:M1>M5>M3>SJ>M4>ZZ>XYS11>M2>XYS18,M1的营养价值最高,具有良好的产业利用前景。

Jackfruit is a typical tropical fruit, which deserves research and development. Fruits of 9 jackfruit lines, i.e. M1, M2, M3, M4, M5, XYSll, XYS18, ZZ, SJ, were sampled to determine their contents of vitamin C, polyphenols, dietary fiber, ash, total sugar, reduced sugar, protein and amino acids, and their nutritional indexes were evaluated by using membership functions. The results showed that there were significant differences in nutritional value among the jackfruit strans, of which M3 had the highest contents of polyphenols and vitamin C, SJ had the highest dietary fiber content, and M1, M5 and SJ contained higher protein than other varieties. All the jackfruit lines were detected to contain 7 essential amino acids and 10 non-essential amino acids. Comprehensive evaluation and analysis showed that all the jackfruit varieties had a nutritional value in the order of M1 〉 M5 〉 M3 〉 SJ 〉 M4 〉 ZZ 〉 XYS11 〉 M2 〉 XYS18. M1 was highest in nutritional value and had a high potential of commercial develonment.