无花果不同部位中的营养成分分析  

Analysis of Nutritive Components in Different Parts of Fig(Ficus carica L.)

作　　者：王钊[1] 林琳[1] 邹邦银 

机构地区：[1]清华大学生命科学与工程研究院,北京100084 [2]贵州汉方集团股份有限公司,贵阳550001

出　　处：《食品科学》2002年第9期135-137,共3页Food Science

摘　　要：采用不同方法对无花果的枝、叶及果分别进行成分提取,测定了提取物中苯甲醛(紫外双波长法)、硒元素(比色法)、糖(高效液相色谱法)和蛋白质(凯氏定氮法)的含量。结果表明:苯甲醛和硒在叶中的含量最高;蛋白质在不同部位的含量均以水提取物为最高;糖的含量与其分子量大小及无花果的不同部位有关。这说明无花果的枝、叶及果均具有较高的食用和药用价值。以上研究结果为进一步综合开发利用无花果提供了实验依据。We extracted the components from the branch,leaf ad fruit of Fig by different methods,and determined the contents of benzaldehyde (UV dual-wave),Selenium(Se,colorimetry),sugar(HPLC),and protein(Kjeldahl's method )in different extracts.The results showed that the benzaldehyde and Se were highest in leaf;protein was highest in water extract of all parts;and sugar content was related with its molecular weight and different in fig.These suggested that all of the branch,leaf and fruit of fig have had nutritive and pharmaceutical values.

关 键 词：无花果 营养成分分析 提取 食用 药用 枝 叶 果实 

分 类 号：R282.71[医药卫生—中药学] R284.2[医药卫生—中医学]