木奶果果实的常规营养成分分析与比较  

Analysis and Comparison of Conventional Nutritional Components in the Fruit of Baccaurea ramiflora

作　　者：罗碧珍 魏书精[2] 黄剑坚 Luo Bizhen;Wei Shujing;Huang Jianjian(Emergency Management Department,Guangdong Justice Police Vocational College,Guangzhou 510520,China;Guangdong Provincial Key Laboratory of forest construction,protection and utilization/Guangdong Academy of Forestry Sciences/Guangdong Forest Fire Research Center,Guangzhou 510520,China;School of Life Sciences and Food Engineering,Hanshan Normal University,Chaozhou 521041,China)

机构地区：[1]广东司法警官职业学院应急管理系,广东广州510520 [2]广东省森林培育与保护利用重点实验室/广东省林业科学研究院/广东森林防火研究中心,广东广州510520 [3]韩山师范学院生命科学与食品工程学院,广东潮州521041

出　　处：《防护林科技》2024年第1期72-76,80,共6页Protection Forest Science and Technology

基　　金：广东省林业科技创新项目(2020KJCX003);广东省普通高校特色创新类项目(2023WTSCX222);广东司法警官职业学院课题(2023ZD02);广东省教育厅教改项目(2021WTSCX321);广东省自然科学基金项目(2021A1515010946)。

摘　　要：为系统分析评价不同品种木奶果果实的营养价值,以红皮木奶果、黄皮木奶果、绿皮木奶果果实为材料,运用常规营养成分检测方法对3种果实中果皮、种子、果肉的净质量及有机物、水分、灰分含量进行测定,对果汁中可溶性蛋白质等营养成分进行测定与分析。结果表明:3个品种的木奶果果汁可溶性蛋白质的含量分别为0.0321、0.0778和0.281 mg·g^(-1)(黄皮木奶果<绿皮木奶果<红皮木奶果)。可溶性糖含量分别为61.4625、94.2125和125.5458μg(红皮木奶果<绿皮木奶果<黄皮木奶果),三者差异极显著。可溶性淀粉含量分别为0.0271%、0.0318%、0.0542%(黄皮木奶果<绿皮木奶果<红皮木奶果)。因此,绿皮木奶果单个果实质量最大,出汁率最高,含有较高的可溶性蛋白、可溶性糖和可溶性淀粉,甜度高,口感酸,风味足;黄皮木奶果与绿皮木奶果相似,但出汁率较低;红皮木奶果的出汁率、可食率和可溶性糖偏低,但其可溶性淀粉含量偏高,其果肉的可溶性蛋白更高。In order to systematically analyze and evaluate the nutritional value of Baccaurea ramiflora fruit of different varieties,taking the fruits of Red Baccaurea ramiflora,Yellow Baccaurea ramiflora and Green Baccaurea ramiflora as materials,net weight,organic matter,moisture and ash content of peel,seed and pulp of three kinds of fruits were determined by conventional nutrient detection methods,and the soluble protein and other nutrients in fruit juice were determined and analyzed.The results showed as follows:the contents of soluble protein were 0.0321 mg·g^(-1),0.0778 mg·g^(-1)and 0.281 mg·g^(-1)respectively in the juice of the three cultivars(Yellow Baccaurea ramiflora<Green Baccaurea ramiflora<Red Baccaurea ramiflora);the contents of soluble sugar were 61.4625μg,94.2125μg and 125.5458μg(Red Baccaurea ramiflora<Green Baccaurea ramiflora<Yellow Baccaurea ramiflora),and there were significant differences among them;the content of soluble starch were 0.0271%,0.0318%and 0.0542%(Yellow Baccaurea ramiflora<Green Baccaurea ramiflora<Red Baccaurea ramiflora).Therefore,the single fruit weight and juice yield of the Green Baccaurea ramiflora were the highest,which contained high soluble protein,soluble sugar and soluble starch,high sweetness,sour taste and full flavor.The fruit of Yellow Baccaurea ramiflora was similar to Green Baccaurea ramiflora,but the juice yield was lower.The juice yield,edible rate and soluble sugar of Red Baccaurea ramiflora were lower,but the soluble starch content was higher,and the soluble protein in the pulp was much higher.

关 键 词：木奶果 营养成分 果实 

分 类 号：S759.3[农业科学—森林经理学]