5个产区咖啡果皮成分分析与营养评价  

Analysis and Evaluation of Nutritional Components of Coffee Peel from Five Different Growing Regions

作　　者：胡荣锁[1,2,3] 董文江 宗迎[1,2,3] 王海茹 赵建平[1,2,3] HU Rongsuo;DONG Wenjiang;ZONG Ying;WANG Hairu;ZHAO Jianplng(Spice and Beverage Research Institute, CATAS, Wanning, Hainan 571533, China;National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]国家重要热带作物工程技术研究中心,海南万宁571533 [3]海南省热带香料饮料作物工程技术研究中心,海南万宁571533

出　　处：《热带作物学报》2018年第5期987-992,共6页Chinese Journal of Tropical Crops

基　　金：中国热带农业科学院基本科研业务费专项资金项目(No.1630142017006);海南省自然科学基金面上项目(No.318MS095)

摘　　要：通过对5个产区咖啡果皮基本成分、脂肪酸和氨基酸组成测定,并对脂肪酸和氨基酸进行营养评价,为咖啡果皮开发提供理论依据。结果表明:纤维素、蛋白质和总糖是咖啡果皮主要成分,纤维素和总糖含量最高是海南产区分别为18.585%和19.315%,蛋白质含量最高是德宏产区为15.916%,均显著高于其他4个产区。共检出17种氨基酸,色氨酸均未检出,氨基酸含量最高为海南产区样品(7.072%);经氨基酸比值系数法(SRC)评价得分为42.43~52.68,最高为德宏产区样品,说明各产区咖啡果皮中必须氨基酸均有较佳的均衡性;5个产区样品共检出15种脂肪酸,含量最高为海南产区样品,为6.752%,∑ω-6/∑ω-3得分为2.975~4.710,不饱和脂肪酸不太均衡。综上,咖啡果皮营养价值丰富,具有较高的开发和利用价值。The general nutrients, amino acids and fatty acids of five different region coffee peels were analyzed to evaluate the nutritional value and provide evidence for the industrial development. The fiber, protein and total sugar were the main components of coffee peel, and the highest content of fiber and total suger were observed in the samples from Hainan, which accounted for 18.555% and 19.315%, respectively. The highest content of protein was found in the samples from Dehong, which accounted for 15.916%, which was significantly higher than that in the samples from the other four regions. Seventeen amino acids were detected in the five region coffee peel, with no tryptophan detected. The amino acids content in the samples from Hainan was the highest （7.072%）. The score of ratio coefficient of amino acids （SRC） was between 42.43 and 52.68, and the highest level was in the samples from Dehong, which meaning that they all had balanced essential amino acids content in the samples from five regions. There were 15 types of fatty acids, and the highest value was in the samples from Hainan ,which accounted for 6.752%. Timnodonic acid was detected in all samples. ,∑ω-6/∑ω-3 score was 2.975 - 4.710, which meaning that the unsaturated fatty acid was not well balanced. The results showed that the nutritional value of coffee peel was rich, and it had high development and utilization value.

关 键 词：咖啡 果皮 营养成分 评价 

分 类 号：TS209[轻工技术与工程—食品科学]