红子果实营养成分含量变化及其利用研究

CHANGES OF NUTRIENTS AND THE USE OF FRUIT OF PYRACANTHA REOM

为了探讨红子果实的开发利用价值,作者分别对采前果、采后果及贮藏果营养成分含量进行分析测定,结果表明:1、10月上旬采的果V_C含量最高(110～140mg/100g);生于海拔1100公尺以上果V_c含量比海拔1050公尺高20mg/100g左右;2.果实含有8种维生素,尤以V_C、V_e,果酸、胆碱、叶酸及胡萝卜素含量多;3.脂肪酸、氨基酸种类齐全含量丰富;4.果实含有18种无机盐和微量元素,尤以具有保健疗效的锌、锰、钼、硒等元素含量较多。红子果实可加工饮料、果酒及果酱等天然营养食品,具有极大的开发利用价值。

In order to explore the value of development and utilization of the fruit of Pyracantha Reom, the nutriive composition contents of the pre-harvested fruits and the post-harvested fruits were determined respectively. The results are as follows. (1)The fruit picked in the first ten days of October have the highest Vc contents (110-140mg/100g) ; The Vc contents of fruits from the Place of 1100 metres above sea level are about 20mg/100g higher than those of the fruits at 1050m alt. (2)The fruit contains 8 kinds of Vitamins, among which the content of Vc, Vg, niacin, folacin and carotene are the highest (3)The fruit is rich in all kinds of fatty acid and amino acid. (4) The fruits contain 18 kinds of inorganic salts and trace elements, and the contents of Zn, Mn, Se, etc Specifically higher,which have the function of health protection and curative effect. The fruits of Pyracantha Reom may be processed to some natural nutritions foods, such as drink, fruit wine, jams and soon.