红龙果肉茎的营养成分分析  

DETERMINATION AND ANALYSIS OF NUTRITIONAL INGREDIENTS OF HYLOCEREUS PEDUNCLE

作　　者：刘小玲[1] 宁恩创[1] 尹秀华[1] 林莹[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品研究与开发》2008年第2期119-121,共3页Food Research and Development

基　　金：广西大学校管基金项目(X061033)

摘　　要：为了更好地开发利用红龙果这一植物原料,对红龙果肉茎的常规成分、氨基酸组成、维生素及矿物元素,以及一些特殊的功能性成分进行分析结果显示:红龙果肉茎干物质以多糖含量较高,为5.21g/100g鲜肉茎,SOD酶活高达84000U/100g鲜肉茎,尼克酸含量高达8.05mg/100g鲜肉茎,还含有多种微量矿物元素和维生素。The general ingredients, amino acids, vitamins, minerals and special functional components of Hylocereus peduncle were analyzed. It showed that polysaccharide was the main component which was 5.21 g/100 g in fresh Hylocereus Peduncle. Enzymic activity of SOD and content of niacinamide are 84 000 U/100 g and 8.05 mg/100 g in fresh peduncle, respectively. Besides, there are many kinds of trace elements and vitamins. Hylocereus peduncle deserved exploitation for its abundant nutrients.

关 键 词：红龙果 肉茎 营养成分 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]