珍珠番石榴和红心番石榴不同部位营养成分分析  

Analysis of Nutritional Components in Different Parts of Pearl Guava and Red Flesh Guava

作　　者：郭守军[1] 杨东娟[1] 祁晓君 郭琳 沈芸 杨永利[1] GUO Shou-jun;YANG Dong-juan;QI Xiao-jun;GUO Lin;SHEN Yun;YANG Yong-li(College of Life Sciences and Food Engineering,Hanshan Normal University,Chaozhou,Guangdong,521041)

机构地区：[1]韩山师范学院生命科学与食品工程学院,广东潮州521041

出　　处：《韩山师范学院学报》2023年第3期24-31,共8页Journal of Hanshan Normal University

基　　金：广东省教育厅创新强校项目(项目编号:2018KTSCX138);韩山师范学院校级重点项目(项目编号:2019XN201921).

摘　　要：为了比较珍珠番石榴和红心番石榴不同部位营养成分的差异,运用理化分析和仪器分析方法对潮汕地区珍珠番石榴和红心番石榴果心与果肉部分的营养成分进行了分析,并测定了珍珠番石榴种子的营养组份.结果表明:两种番石榴果心中可溶性固形物、总糖、果胶、脂肪和粗蛋白含量均比相应果实的果肉高,果心中VC含量仅为果肉的1/4.两种番石榴果肉中矿质元素K、Ca和Fe含量均较高.与果肉和果心的营养素相比,果籽中富含籽油、膳食纤维、K、Mg、Ca和Fe.在两个品种番石榴的果肉中,珍珠番石榴的总酸、脂肪和膳食纤维的含量更高,而红心番石榴的总糖、果胶、灰分和维生素的含量更高.可见,二种番石榴均具有种类较多的营养活性成分,且不同部位营养性不尽相同.In order to compare the differences in nutritional components between different parts of pearl guava and red flesh guava,physical and chemical analysis and instrumental analysis methods were used to analyze the nutritional components of the fruit core and flesh of pearl guava and red flesh guava in Chaoshan region,and determine the nutritional components of pearl guava seeds.The results showed that the soluble solids,total sugar,pectin,fat,and crude protein content in the fruit core of the two guava varieties were higher than those in the flesh of the corresponding fruits,and the VC content in the core was only 1/4 of the flesh.The content of mineral elements K,Ca,and Fe in the flesh of both guava varieties was relatively high.Compared to the nutrients in the flesh and core of the fruit,fruit seeds were rich in seed oil,dietary fiber,K,Mg,Ca,and Fe.Between the flesh of the two guava varieties,pearl guava had higher levels of total acid,fat,and dietary fiber,while red flesh guava had higher levels of total sugar,pectin,ash,and vitamins.It is thus clear that both types of guava have a wide variety of nutritional active ingredients,and the nutritional properties of different parts are not the same.

关 键 词：番石榴 果肉 果心 果籽 营养成分 分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]