梵净山黑蕊猕猴桃营养成分分析  

Analysis of Nutritive Composition of Actinidia melanandra Franch. in Fanjing Mountain

作　　者：李刚凤[1] 吴仕敏 余璐 杨传东[1] 郑燕飞[1] 高健强[1] LI Gangfeng;WU Shimin;YU Lu;YANG Chuandong;ZHENG Yanfei;GAO Jianqiang(Tongren University,Tongren 554300)

机构地区：[1]铜仁学院

出　　处：《食品工业》2019年第10期304-307,共4页The Food Industry

基　　金：贵州省教育厅大学生创新创业训练中心项目（2016SJDCZX001）;铜仁学院博士科研启动基金（trxyDS1303）;化学工程与技术省级重点学科建设项目（黔学位合字ZDXK[2017]8号）;黔教合重大专项字[2012]018号

摘　　要：分析梵净山黑蕊猕猴桃和普通猕猴桃之间的营养成分,为科学、合理地开发梵净山黑蕊猕猴桃提供理论依据。根据国家相关检测标准对2种猕猴桃粗蛋白、还原糖、维生素C、总酚、黄酮、氨基酸、矿质元素等营养成分进行测定,并进行比较分析与评价。结果表明,梵净山黑蕊猕猴桃和普通猕猴桃的粗蛋白、总酚、黄酮含量相当,而前者的还原糖、维生素C含量较高,分别为6.64±0.76 g/100 g和4.75±0.58 mg/100 g;此外,二者均含有17种氨基酸,7种必需氨基酸,而梵净山黑蕊猕猴桃氨基酸总量为5.63 g/100 g,高于普通猕猴桃;梵净山黑蕊猕猴桃的EAA/TAA、EAA/NEAA符合FAO/WHO推荐值(EAA/TAA应达40%左右,EAA/NEAA比值应达60%以上);梵净山黑蕊猕猴桃中的钙含量最高,达380.48 mg/kg;普通猕猴桃中镁含量最高,为1068.79 mg/kg,并且均未检测出Pb、Hg、As、Cd这4种重金属,符合食品安全标准。梵净山黑蕊猕猴桃比普通猕猴桃所含还原糖、维生素C、氨基酸含量较高,是一种营养价值高,应用前景广,适于消费者选购的水果。The differences of nutritional components between the Actinidia melanandra of Mount Fanjing and the ordinary kiwifruit were analyzed in order to provide the theoretical basis for exploiting the Actinidia melanandra of Mount Fanjing scientifically and rationally.The crude protein,reducing sugar,vitamin C,total phenol,flavonoids,amino acids,mineral elements and other nutritional components of the two kinds of kiwifruit were tested according to the relevant national testing standards,and then compared,analyzed and evaluated.The result showed that content of crude protein,total phenol and flavonoids in the Actinidia melanandra Franch.of Mount Fanjing was the same as in the ordinary kiwifruit,while the content of reducing sugar and vitamin C in the former was higher,respectively 6.64±0.76 g/100 g and 4.75±0.58 mg/100 g.In addition,both of them contain 17 kinds of amino acids and 7 kinds of essential amino acids,while the total amount of amino acids in the Actinidia melanandra Franch.of Mount Fanjin was 5.63 g/100 g,higher than that of the ordinary kiwifruit.The values of total essential amino acids/total amino acids(EAA/TAA)and total essential amino acids/total non-essential amino acids(EAA/NEAA)in the Actinidia melanandra Franch.of Mount Fanjing were more consistent with the FAO/WHO recommended values(EAA/TAA should be about 40%,and EAA/NEAA ratio should be more than 60%).The calcium content in the Actinidia melanandra Franch.of Mount Fanjing was the highest,380.48 mg/kg.The content of magnesium in ordinary kiwifruit was the highest,1068.79 mg/kg,and Pb,Hg,As,Cd four heavy metals were not detected,and the determination results met the national standards for food safety.Compared with ordinary kiwifruit,the content of reducing sugar,vitamin C and amino acid in the Actinidia melanandra Franch.of Mount Fanjing was higher,which was a kind of fruit with high nutritional value and suitable for consumers to choose and use.

关 键 词：黑蕊猕猴桃 氨基酸 成分分析 营养评价 

分 类 号：S66[农业科学—果树学]