香蕉果皮的褐变程度与果肉营养物质的相关性研究

Study on the Correlation between Different Browning Degree of Banana Epidermis and Fruit Nutrition

实验以褐化程度为0、20%～30%、40%～50%、60%～70%的海南香蕉为原料,通过2,6-二氯酚靛酚法、分光光度法对香蕉果皮不同褐变程度的果肉中蛋白质、维生素C、还原性糖及可溶性糖含量进行分析比较。结果表明,香蕉果皮褐化程度在20%～30%时,其果肉蛋白质含量最高;褐化程度在40%～50%时,其果肉维生素C含量最高;褐化程度在60%～70%时,其果肉还原性糖及可溶性糖含量最高。

This experiment with the Browning degree was0%,20%~30%,40%~50%,60%~70%of Hainan banana as raw material,through the2,6-2chlorophenol indophenol method,spectrophotometry of banana skin different Browning degree of protein,vitamin C,reducing sugar and soluble sugar content carries on the analysis comparison,the results show that the banana skin in Browning degree highest in about20%~30%protein content;Vitamin C content is highest when Browning degree is about40%~50%.The content of reducing sugar and soluble sugar was highest when Browning degree was about60%~70%.