贵州晚熟李资源果实营养成分分析与评价

Analysis and evaluation of fruit nutritional components of late-maturing plum resources in Guizhou

目的探究贵州晚熟李果实营养成分。方法利用16份贵州晚熟李资源的果实为材料,对其含水量、能量、总糖、氨基酸等进行检测分析与评价。结果16份贵州晚熟李含水量变幅最小,维生素C含量变幅最大,分别为2.12%和38.83%;能量为246.50 kJ/100 g·FW,属低能型水果。可溶性固形物为12.49%,总糖8.86 g/100 g·FW,总酸≤1.10%;矿质元素中钾含量最高,磷、钙、镁次之,铜和锰含量极少。氨基酸总量为0.32~0.84 g/100 g·FW,其中药用氨基酸占比最高,芳香氨基酸最低;综合评价结果显示青脆李、晚香脆、红麦李和乞末李的营养价值较高,而清水李、脆红李、晚青脆和迟李子的营养价值较低。结论16份晚熟李样品在营养成分上有一定差异和自身特性,且青脆李、晚香脆、红麦李和乞末李营养价值较高,可通过选育或改良后在生产上推广利用。

Objective To explore the nutritional components of late-maturing plum fruits in Guizhou.Methods The fruits of 16 late-maturing plum resources in Guizhou were used as materials for the detection,and the content of water,energy,total sugar,and amino acids were analysed and evaluated.Results The variation of water content of 16 late-maturing Guizhou plum was the smallest,and that of vitamin C was the largest,2.12%and 38.83%,respectively.The energy was 246.50 kJ/100 g·FW,belonging to low-energy fruit.Soluble solid content was 12.49%,total sugar 8.86 g/100 g·FW,and total acid≤1.10%.Among mineral elements,potassium content was the highest,followed by phosphorus,calcium and magnesium,and copper and manganese content was very little.The total amount of amino acids was 0.32-0.84 g/100 g·FW,of which medicinal amino acids accounted for the highest while aromatic amino acids accounted for the lowest.The comprehensive evaluation results showed that the nutritional values of Qingcui plum,Wanxiangcui plum,Hongmai plum and Qimo plum were higher,while those of Qingshui plum,Cuihong plum,Wanqingcui plum and Chi plum were lower.Conclusion Sixteen late-maturing plum samples have some differences in nutritional composition and their own characteristics,and Qingcui plum,Wanxiangcui plum,Hongmai plum and Qimo plum,have higher nutritional value,which can be popularized and utilized in production after breeding or improvement.