摘要
以茶藨属植物不同种的鲜果为材料,对可溶性糖、有机酸、维生素C、蛋白质、色素、单宁、黄酮等成分的含量进行测定。结果表明:东北茶藨含有较高的有机酸和维生素C;长白茶藨、楔叶长白茶藨糖酸比、单宁和黄酮含量较高;黑穗醋栗含有较高的有机酸、色素和维生素C。
Soluble sugar, organic acid, vitamin C, protein, pigment, tannic acid and flavonoid are the important indexes of weighing the nutritive value of the fruit of Ribes L., which has guiding function on the development and utilization of its variety. In the study, the content of the above elements was determined and synthetically analyzed using the various species＇ freshfruit of Ribes L. as an experimental material. The results indicated R. mandshuricum Kon. contains higher organic acid and vitamin C; R. komarovii A. Pojark and R. komarovii A. Pojark var. cuneifolium Liou contain higher sugar, tannic acid and flavonoid; Blackcurrant contains higher organic acid, color scale and vitamin C ; Ribes L. fruits contain plentiful nutritional components and are of extensive application and development prospects.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2009年第5期621-623,共3页
Journal of Jilin Agricultural University
基金
公益性行业科研专项基金项目(nyhyzx07-028
2006-G25)
吉林省科技发展计划重点项目(20075013)
关键词
茶藨子属
果实
营养成分
Ribes L.
fruit
nutritional component
