食用仙人掌的营养成分分析  

STUDY ON THE NUTRITIVE COMPOSITIONS OF EDIBLE CACTUS

作　　者：薛颖[1] 宋曙辉[1] 武兴德[1] 王文琪[1] 

机构地区：[1]国家蔬菜工程技术研究中心,北京100089

出　　处：《天然产物研究与开发》2000年第5期8-13,共6页Natural Product Research and Development

摘　　要：对新近引进的菜用品种——米邦塔仙人掌进行了营养成分 (维生素 C、β-胡萝卜素、矿物质、水溶性氨基酸、粗蛋白、中性洗涤纤维、有机酸、可溶性糖等 )的分析 ,并与经常食用的结球甘蓝、生菜及黄瓜作了比较。结果表明 :米邦塔仙人掌中的钾、钙、铜、铁、锰、锶及硅的含量较高 ,尤以钙、钾的含量明显高于其它蔬菜 ,且不含草酸 ;水溶性氨基酸以酪氨酸为主 ;另外还含有丰富的黄酮类物质。The nutritional ingredients of edible cactus including vitamin C,β carotene,mineral elements,amino acids and crude protein,crude fiber,organic acids and water soluble sugar were analyzed compared with the cabbage,lettuce and cucumber.The results showed that it was high in K,Ca,Cu,Fe,Mn,Sr,Si and especially the K,Ca was higher than the other vegetables.

关 键 词：菜用仙人掌 营养成分 分析 矿物质 氨基酸 

分 类 号：R151.3[医药卫生—营养与食品卫生学] S647[医药卫生—公共卫生与预防医学]