海南红肉与白肉火龙果营养成分含量分析  

Nutritional Components Analysis of Red Pitaya and White Pitaya in Hainan

作　　者：邓爱妮[1] 叶海辉[1] 何秀芬[1] 王晓刚 苏冰霞[1] 李琼[1] DENG Ai-ni;YE Hai-hui;HE Xiu-feng;WANG Xiao-gang;SU Bing-xia;LI Qiong(Analysis&Testing Center,Chinese Academy of Tropical Agricultural Sciences,Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables,Haikou 571101,China)

机构地区：[1]中国热带农业科学院分析测试中心,海南省热带果蔬产品质量安全重点实验室,海南海口571101

出　　处：《保鲜与加工》2020年第3期177-182,共6页Storage and Process

基　　金：中国热带农业科学院基本科研业务费专项项目(1630082019004)。

摘　　要：测定海南地区栽培的红肉火龙果和白肉火龙果中营养成分含量,比较两个品种间的差异。结果表明,红肉火龙果的糖酸比、碳水化合物、磷、钠、钙、锌、铜含量高于白肉火龙果,蛋白质、膳食纤维、灰分、脂肪、铁、镁、硒含量低于白肉火龙果;钙含量在两种火龙果中差异显著(P<0.05),脂肪、镁含量在两种火龙果中差异极显著(P<0.01)。Nutritional components of red pitaya and white pitaya in Hainan were determined to compare their differences. The results showed that sugar-acid ratio, carbohydrate, P, Na, Ca, Zn, Cu contents of the red pitaya were higher than that of the white pitaya. The protein, dietary fiber, ash, Fe, Mg, Se contents of the red pitaya were lower than that of the white pitaya. There were significant differences in the contents of crude fat, Ca, Mg.

关 键 词：红肉火龙果 白肉火龙果 营养成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]