摘要
以湘西南主栽黑老虎品种“湘黑-0701”的果实为材料,研究其果皮、果肉果汁、种子和果芯4部分的基本加工特性和主要营养成分。结果表明:果皮在聚合果中占比(42.48%~47.70%)最大,出汁率低;果肉果汁在聚合果中占比(35.01%~37.47%)较大,且果肉果汁较为浑浊,L*、a*和b*值均最小,总糖质量分数(5.27%)和还原糖质量分数(2.34%)最高;种子苦涩味明显且含有厚实种壳,在聚合果中占比(7.65%~11.16%)小,灰分质量分数(7.20%)、蛋白质质量分数(11.14%)和粗脂肪质量分数(21.70%)均最高;果芯在聚合果中占比(8.21%~11.21%)小。果皮、果肉果汁、种子和果芯4个部分中的矿质元素均以钾含量最高,分别达3952.17、2064.10、4900.43、2937.40 mg/kg;维生素含量则以胆碱含量最高,其含量分别达590.33、621.67、692.33、248.33 mg/(100 g)。鉴于黑老虎各部分加工特性和主要营养成分的差异,可分别用于不同类型健康产品的开发。
In this study,the basic processing properties and nutrient ingredients of fruit peel,pulp juice,seeds and core were investigated for Xianghei-0701,a variety of Kadsura coccinea cultivated in the southwest part of Hunan Province.The results showed that the peel occupied the largest proportion(42.48%-47.70%)in the whole aggregate fruit with low juice yield.The pulp juice(35.01%-37.47%)was turbid with the lowest value of L*,a*and b*and had the highest contents of total sugar(5.27%)and reducing sugar(2.34%).The seed(7.65%-11.16%)had thick seed shells with obvious bitterness,and had the highest contents of ash(7.20%),protein(11.14%)and fat(21.70%).The proportion of fruit core was 8.21%-11.21%.In fruit peel,pulp juice,seeds and core,the content of potassium was the highest of the tested minerals,reaching 3952.17,2064.10,4900.43 and 2937.40 mg/kg,respectively.The content of choline was the highest of the tested vitamins with 590.33,621.67,692.33 and 248.33 mg/100g,respectively.In conclusion,K.coccinea fruit can be used for developing different types of health products since remarkable differences existed in processing characteristics and main nutrients among different parts of it.
作者
邹建文
饶红欣
罗先权
张敏
刘玮
ZOU Jianwen;RAO Hongxin;LUO Xianquan;ZHANG Min;LIU Wei(Hunan Forest Botanic Garden,Changsha,Hunan 410116,China)
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2019年第6期679-684,共6页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南省林业科技计划项目(XLK201815)
湖南省林下经济专项(20180030)
关键词
黑老虎
聚合果
加工特性
营养成分
品质评价
Kadsura coccinea
aggregate fruit
processing properties
nutrient ingredients
quality evaluation
