药食同源植物丁香各部位全营养素分析及评价  

Total nutrient analysis of various parts of Eugenia caryophyllata

作　　者：刘积光 刘平怀[2] LIU Jiguang;LIU Pinghuai(School of Life and Pharmaceutical Sciences,Hainan University,Haikou 570228,Hainan,China;School of Chemical Engineering and Technology,Hainan University,Haikou 570228,Hainan,China)

机构地区：[1]海南大学生命科学与药学院,海南海口570228 [2]海南大学化学工程与技术学院,海南海口570228

出　　处：《生物资源》2021年第4期357-362,共6页Biotic Resources

基　　金：国家科技型中小企业技术创新基金项目(13C26244604892);海南省产学研一体化项目(CXY20150034);海南省中药现代化科技专项(ZY201327);国家科技支撑计划项目(2011BAD14B01);海口市应用技术研究与开发项目(2017044);海南省重点研发计划项目(ZDYF2020169)。

摘　　要：采用最新发布的食品安全国家标准规定方法,对桃金娘科丁香(Eugenia caryophyllata Thunb.)的花蕾、果实、枝、叶各个部位进行全营养素检测分析。结果表明:丁香各部位均含有丰富多样的营养成分,但各部位营养成分构成有一定差异,丁香果实总糖含量最高为168.12 mg/g,丁香花蕾总脂含量最高为123.58 mg/g,丁香枝和叶则在粗纤维方面较高。在矿质元素方面,花蕾部位整体含量高于其他部位。脂肪酸组成方面,丁香叶具有脂肪酸的种类最多,丁香花蕾单不饱和脂肪酸相对占比最高为41.93%。氨基酸组成方面,丁香花蕾和果实的人体必需氨基酸组成占比相近,且均高于丁香枝和丁香叶。通过对桃金娘科丁香各部位全营养素分析,以期为后续的综合利用价值和产品开发提供参考依据。The methods specified in the latest national food safety standards were adopted for total nutrient detection and analysis of flower buds,fruits,branches and leaves of Eugenia caryophyllata Thunb. The results showed that all parts of the clove contained rich and diverse nutritional components,and the compositions of nutritional components in each part were slightly different. The total sugar content of clove fruit was up to 168. 12 mg/g,and the total fat content of clove buds was 123. 58 mg/g. The coarse fiber contents were higher in the branches and leaves. In terms of mineral elements,the overall content of flower buds was higher than other parts. In terms of fatty acid composition,the leaves had the most kinds of fatty acids,and the relative proportion of monounsaturated fatty acids in the flower buds was up to 41. 93%. In terms of amino acid composition,the proportions of human essential amino acids in the flower buds and fruits were similar,and both were higher than those of the branches and the leaves. Through the analysis of total nutrients in all parts of cloves in Myrtaceae,it is expected to provide a reference and basis for the subsequent development of comprehensive utilization value.

关 键 词：丁香 营养成分 矿质元素 氨基酸 脂肪酸 

分 类 号：TS201.4[轻工技术与工程—食品科学]