论文部分内容阅读
试验分析了油梨果肉主要化学成分含量,并对国内油梨资源与国外油梨品种“Hass”进行对比。主要针对采集至海南儋州、海南白沙、云南瑞丽和广西南宁的16份油梨资源的果肉含水量、灰分、可溶性糖、可滴定酸、可溶性蛋白质、总酚和总黄酮等7种营养和生物活性成分进行检测。结果看出,7种营养和生物活性成分含量在大部分油梨资源之间差异显著。含水量、灰分、可溶性蛋白质和总酚含量在16份油梨资源间差异较小,而可溶性糖、可滴定酸和总黄酮含量在16份油梨资源间差异较大。与其他15份国内油梨资源比较,Hass油梨果肉含水量最低,灰分和总黄酮含量最高,可溶性糖含量较低,可滴定酸和总酚含量较高,可溶性蛋白质含量处于中间水平。
The main chemical components of avocado fruit were analyzed experimentally, and the comparison was made between the domestic avocado resources and foreign avocado varieties “Hass”. It mainly deals with seven kinds of nutrition and biology such as pulp water content, ash content, soluble sugar, titratable acid, soluble protein, total phenols and total flavonoids of 16 avocado resources collected from Hainan Zhuozhou, Hainan Baisha, Yunnan Ruili and Guangxi Nanning. The active ingredient is tested. As a result, it was found that the contents of seven kinds of nutritious and bioactive ingredients were significantly different among most avocado resources. Water content, ash, soluble protein and total phenolic content of 16 avocados resources difference is small, but the content of soluble sugar, titratable acid and total flavonoids in 16 avocado resources vary greatly. Compared with other 15 domestic pear resources, the fruit moisture content of Hassberry pears was the lowest, the content of ash and total flavonoids was the highest, the content of soluble sugar was lower, the content of titratable acid and total phenol were higher, and the content of soluble protein was at the middle level.