马关塘房橘营养成分研究  

Study on Nutritional Components in Citrus Tangfangju of MaGuan

作　　者：陈红惠[1] 张志信[1] 田洪[1] 

机构地区：[1]文山学院生化系,云南文山663000

出　　处：《食品研究与开发》2011年第12期159-161,共3页Food Research and Development

基　　金：文山学院科研基金项目(09WSY15)

摘　　要：为促进马关塘房橘的开发利用,对马关塘房橘的主要营养成分进行了测定。结果表明其水分、灰分、蛋白质、还原糖、粗脂肪的含量分别为83.19%、0.40%、0.18%、5.08%、0.11%,VC含量达到154.88 mg/100 g,此外塘房橘还含有丰富的矿物质元素。塘房橘营养成分丰富,具有较高开发价值,为其开发和大面积栽培提供科学参考。The concentrations of nutritional components in Citrus tangfangju of MaGuan were determined and compared with Citrus shatangju,Bingtangcheng,Ponkan.The results showed that the contents of water,ash,protein,reducing sugar and crude fat in Citrus tangfangju were 83.19 %,0.40 %,0.18 %,5.08 %,0.11 %,the content of VC was 154.88 mg/100 g.It also rich in mineral elements.Indicating that Citrus tangfangju was worth to be explored and utilized due to it＇ s abundant nutritional ingredients.The research provided scientific basis for it＇s development and extensive cultivation.

关 键 词：塘房橘 营养成分 研究 

分 类 号：S666[农业科学—果树学]