台湾青枣的营养成分分析与利用  

Analysis and utilization of nutritional ingredients of Indian jujube

作　　者：徐小艳[1] 吴锦铸[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品科技》2009年第10期32-34,共3页Food Science and Technology

基　　金：广东省科技计划项目(C20210)

摘　　要：为了更好地开发利用台湾青枣这一水果原料,对台湾青枣的常规营养成分、氨基酸、矿物质元素、维生素及黄酮类化合物进行了分析研究。结果表明,台湾青枣中粗蛋白为2.63%,粗脂肪为1.25%,粗纤维为1.08%,含有的15种氨基酸中,有6种为人体必需氨基酸,此外还含有丰富的Ca、Mg、Fe、Mg、Cu、Mn及VC、VB1、VB2、胡萝卜素和黄酮类等营养物质,其中Fe的含量达6.56mg/100g,Vc含量达280mg/100g,黄酮类化合物含量达392mg/100g。The general ingredients, amino acids, minerals, vitamins and flavonoids of Indian jujube were analyzed. In this fruit, protein is 2.63%, fat is 1.25%, fibre is 1.08%. There are six kinds of essential amino acids in total amino acids. Furthermore, many inorganic elements and vitamins are rich in Indian jujube. Iron is 6.56 mg/100g; Vc is 280 mg/100 g; flavonoids is 392 mg/100 g.

关 键 词：台湾青枣 营养成分 利用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]