椰子水化学组成及其影响因素

Chemical Composition of the Coconut Water and Its Affecting Factors

椰子水是一种古老的热带饮料,以其天然、纯净、营养和功能特性受到越来越多的消费者的喜爱,并引起了众多饮料生产商的关注。椰子水主要是指来源于未成熟的椰子果腔内部的水状液体,汁清如水、入口清甜、晶莹透亮、清凉解渴。椰子水中的固形物含量比较低(2%~5%湿基),主要成分是糖和矿物元素,还有少量的蛋白质、氨基酸及其他微量成分,是一种营养丰富的天然运动和功能性饮料。椰子水的比例、总固形物含量、总糖、还原糖与总糖之比等指标是衡量椰子水质量的重要标准,可作为选育适合饮用椰子的指标。矮种椰子一般适合作为饮料用椰子品种。此外,椰子水还可作为植物组织培养和微生物发酵用基质。椰子水之所以用途广泛主要取决于其独一无二的化学组成,包括糖、维生素、矿物质和氨基酸等。本文主要综述至今文献报道相关椰子水化学组成及其影响因素方面的研究情况。

Coconut water（Cocos nucifera L.） is an ancient tropical beverage, whose original properties of nature, pure and nutrition have drawn the attention of consumers and manufacturers. Coconut water mainly refers to the water from the immature coconut fruit cavity. It is clear, sweet, crystal clear, cool and quenching thirst. Coconut water has a low matter content（2% to 5% wet basis）, mainly comprising sugars and minerals. There are also small amounts of protein, amino acids and other micronutrients. Besides its various traditional uses, this refreshing liquid has recently been described as a ‘sport beverage＇ and a natural functional drink. Quality criteria, such as the water per nut ratio, total soluble solids, total sugar per nut, and [reducing sugars/total sugars] ratio, are good indicators for estimating the suitability of coconut cultivars for the production of coconut water. Regarding these criteria, dwarf varieties are the most suitable cultivars to obtain a tasty product. In addition, coconut water is traditionally used as a growth supplement in plant tissue culture/micropropagation. The wide applications of coconut water can be justified by its unique chemical composition of sugars, vitamins, minerals, and amino acids This review attempts to summarise and evaluate the chemical composition and its affecting factors of coconut water.