摘要
余甘子果肉含水率为84.94％～88.13％,不同品种(类型)含水率顺序为:穗型>粉甘>先峰型>山甘野生群体>罗东大白>枣甘>丰-1型。不同品种(类型)可溶性固形物(TSS)差异较大,在果实成熟过程中减小,气干状态下增加。已分离鉴定出16种氨基酸,其中7种为人体必需氨基酸。果肉含有丰富的V_c,品种(类型)之间差异大。9月份前夏果V_c低于春果,9月份以后V_c呈下降趋势,下降速率与果肉本身V_c含量成正比;果肉V_c具高稳定性。余甘子果肉、果汁澄清液、沉淀物及干渣均含有丰富的大量元素和多种微量元素,果肉含有淀粉、纤维素、半纤维素、蔗糖和多种单糖,其单宁含量为3％～5％(鲜样)。营养(化学)成份在地理上存在差异。
The water content of Emblic (Phyllanthus emblica L.) flesh is from 84.94 % to 88.13 % and the content order is as follows for different cultivar (or types): Sui (fringe) type>Fen Gan>Xian Feng>Wild population (Nanan and Huian county)>Da Bai>Zao Gan>Feng-1. There is a distinct difference in TSS among the cultiver (or types). The TSS of good fruits in the same sampling vary a little in the procedure of storage and the TSS of fruits in airy condition is higher than that in bag storage. The TSS decreases if the fruits are rot. According to the results of the analysis with high performance liquid chromatography, the fresh of fruits contains 16 kinds of amino acids and among which, 7 kinds are necessary for the mankind. The content of Vitamin c (Vc) is high and it's remarkably different among cultivar (or types). The Vc content of Summer fruits is bigger than that of Spring fruits during the early development of fruits. The Vc content decreases after September and the decrement rate of fresh Vc has positive relationship with it's original Vc content. The Vc of Emblic fresh has high stability. There are high macroelements and many kinds of microelements in the fresh, juice, dregs and sediment of Emblic. The Emblic fresh contains starch, cellulose, hemicellulose,sucrose, many kinds of monose and 3%~5% tanin.
出处
《林业科学研究》
CSCD
北大核心
1992年第2期170-176,共7页
Forest Research
关键词
余甘子
营养成份
含水量
Phyllanthus emblica
nutritions (chemical) component
water content
TSS
