摘要
对中国樱桃的五莲短把红樱桃,黄樱桃、白樱桃和甜樱桃的那翁2号、红丰、晚黄等品种的果实营养成分进行了测定。结果表明,中国樱桃的糖、酸、V_c含量高于甜樱桃,而果胶、钾的含量较甜樱桃低,17种氨基酸总含量甜樱桃(1.228％～1.787％)比中国樱桃(0.667％～0.838％)高,但人体必需的氯基酸总含量,中国樱桃比甜樱桃高。6个品种中,以五莲短把红樱桃和晚黄品质较好。
The quality and main nutritional composition of 3 varieties of Chinese cherries and 3 varieties of sweet cherries were analysed. It was demonstrated that the persentages of sugar, organic acid and vitamin C of Prunus pseudocerasus L.were higher than these of Prunus avium L., but the percentages of pectin and potassium of P. avium L. were lower. In addition, the total contents of 17 types of amino acid of P.avium L and P. pseudocerasus L. were 1.228％～1.787％ and 0.667％～0.838％ respectively. The composition of indispensable amino acids of P. pseudocerasus L. was higher. The results also showed that the fruit quality of Wulian short-stem Red Cherry anal Late-yellow Cherry was better than that of four other varifies studied.
出处
《莱阳农学院学报》
1989年第4期28-32,共5页
Journal of Laiyang Agricultural College
关键词
樱桃
营养成分
测定
氨基酸
Prunus psedocerasus L.
Prunus auium L.
nutritional composition
amino acid
