酸、甜杨桃的营养成分分析  

Nutrition Components in the Sour and Sweet Carambola

作　　者：戴聪杰[1] 李萍[1] 

机构地区：[1]泉州师范学院生物系,泉州362000

出　　处：《中国食物与营养》2010年第9期69-72,共4页Food and Nutrition in China

基　　金：福建省服务海西建设重点项目(A101);泉州师范学院硕士点立项建设经费资助

摘　　要：本试验对酸、甜杨桃的营养成分进行了分析。结果表明,每100g酸杨桃中水分为91.812g,碳水化合物为8.3202g,灰分为4.2096g,粗蛋白为13.8947g,粗脂肪为2.2925g。每100g甜杨桃中水分为90.409g,碳水化合物为8.7817g,灰分为3.4163g,粗蛋白为13.8957g,粗脂肪为2.6993g。除色氨酸水解破坏未测出外,两种杨桃的必需氨基酸种类齐全,各占氨基酸总量的39.0%、40.1%,必需氨基酸指数分别为24.22、25.25;矿质元素Mg最高,Ca、K次之。The nutrition components in the sour and sweet carambola were studied. The results showed that water in sour carambola was 91.812g/100g, carbohydrate 8.3202g/100g, ash 4.2096g/100g, crude protein 13.8947g/100g and fat 2.2925g/100g. Water in Sweet carambola was 90.409g/100g, carbohydrate 8.7817g/100g, ash 3.4163g/100g, crude protein 13.8957g/100g and fat 2.6993g/100g. Both of them had all essential amino acids expect try damaged. The essential amino acids accounted for 39.0% and 40.1% of total amino acids respectively. EAAI of sour and sweet carambola were 24.22 and 25.25 individually. The most richest mineral element was Mg, Ca and K followed.

关 键 词：杨桃 营养成分 营养评价 

分 类 号：S667.9[农业科学—果树学]