蛋黄果种子营养成分分析与评价

Analysis and Evaluation of Nutritional Components of Pouteria campechiana Seeds

为了进一步开发和利用蛋黄果种子的潜在价值,对其主要营养成分、挥发油成分进行分析和检测,并研究了挥发油对5种细菌的抑制作用。结果表明:种子中淀粉、多糖、粗脂肪、多酚、灰分等成分含量较多,分别为13.89、8.04、6.27、2.58、2.22 g/100 g;Vc、黄酮、粗蛋白、氨基酸的含量分别为0.002、1.90、1.12、2.295 g/100 g。从种子挥发油中鉴定出22种化合物,主要成分为油酸、棕榈酸、邻苯二甲酸单(2-乙基己基)酯、芥酸酰胺,其相对百分含量分别为10.466%、8.158%、6.643%、4.216%。研究还证实蛋黄果种子挥发油对四联球菌、蜡状芽孢杆菌、白色葡萄球菌、大肠杆菌有抑制作用,其中对四联球菌和蜡状芽孢杆菌的抑制作用较强。鉴于蛋黄果种子的营养和药用价值丰富,建议大力开发和利用。

The nutritional and volatile oil components of Pouteria campechiana seeds were analyzed and the inhibitory effect of volatile oil on five kinds of bacteria was studied to further develop and utilize its potential value.Results showed that the contents of starch,polysaccharide,crude fat,polyphenol and ash were high,which was 13.89,8.04,6.27,2.58 and 2.22 g/100 g,respectively.The contents of other components such as Vc,flavone,crude protein and amino acid was 0.002,1.90,1.12,2.295 g/100 g,respectively.Twenty-two compounds were identified in the volatile oils of seeds,and the main components were oleic acid,hexadecanoic acid,mono(2-ethylhexyl)phthalate,erucylamide,which was 10.466%,8.158%,6.643%and 4.216%,respectively.The results also confirmed that the seed volatile oils had a good inhibitory effect on Micrococcus tetragenus,Bacillus cereus,Staphylococcus albus and Escherichia coli,especially had a strong inhibitory effect on M.tetragenus,B.cereus.The rich nutritional and medicinal value of the seeds of P.campechiana cuold be developed.