Bioactive and Some Nutritional Characteristics of Pepino （Solanum muricatum Aiton） Fruit  

作　　者：M. M. Ozcan D. Arslan 

机构地区：[1]Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey

出　　处：《Journal of Agricultural Science and Technology(B)》2011年第1期133-137,共5页农业科学与技术（B）

摘　　要：The some physical and chemical properties values ofpepino fruit were determined. The mineral elements （AI, B, Ca, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, P, Se and Zn） of fruit were analysed by Inductively Coupled Plasma Atomic Emission Spectrometry （ICP-AES）. Organic acid contents were analysed via HPLC equipped Ca （3,256.96 mg/kg）, K （43,465.60 mg/kg）, P （7,907.32 mg/kg） Na （1,496.13 mg/kg） and Mg （2,541.12 mg/kg） were established as major minerals in fruits. These results show that pepino fruit may be useful for the evaluation of dietary information in important food crops.

关 键 词：PEPINO S. muricatum proximate composition organic acid HPLC minerals. 

分 类 号：O657.31[理学—分析化学] TS255.3[理学—化学]