菝葜果实主要成分及氨基酸含量分析  

Determination of Main Components and Amino Acids in Smilax china L.Fruits

作　　者：张萍[1] 屈慧鸽[1] 蒋小满[1] 赵建萍[1] 张玉香[1] 张安娜[1] 

机构地区：[1]鲁东大学生命科学学院,山东烟台264025

出　　处：《食品科学》2009年第22期260-263,共4页Food Science

摘　　要：对菝葜(SmilaxchinaL.)果实不同部位的主要成分及氨基酸含量进行分析。结果表明:与种子、果皮相比,菝葜果肉的含水量、还原糖含量、总糖含量均最高,果肉的总酸含量与种子接近,色素物质主要集中在果皮内。种子的蛋白质、脂肪及淀粉含量均最高,果皮的蛋白质含量最低,果肉的淀粉含量最低。果肉和种子均含有17种氨基酸,其中包括7种人体必需氨基酸,除了苏氨酸和亮氨酸外,其余几种必需氨基酸的比例均超过或接近WHO/FAO标准模式。因此,菝葜果实具有较高的食用价值,还可以进行精深加工。The main components and amino acids contents in peel,pulp and seeds of fruits of Smilax china L.were determined.There were higher level of water,reducing sugars and total sugars in the pulp than in the peel and seeds,similar total acids content in the pulp and seeds,while abundant pigments were mainly found in peel.Protein,fat and starch content in the seed were higher than in the peel and pulp.Totally 17 kinds of amino acids were found in pulp and seeds,including 7 essential amino acids.The ratios of essential amino acid are over or similar to recommended values by WHO/FAO.

关 键 词：菝葜 果实 主要成分 氨基酸 

分 类 号：TS201.4[轻工技术与工程—食品科学]