摘要
分别采用紫外可见分光光度计、高效液相色谱仪等对耐盐番茄的蛋白质、Vc及氨基酸等营养成分进行系统分析,并与对照番茄、圣女果和普通番茄作比较。结果显示:耐盐番茄的蛋白质含量为100 g鲜重果肉中含有1.37 g,比其他几种番茄都高;耐盐番茄Vc含量为100 g鲜重果肉中含有18.26 mg,是对照番茄的1.6倍、普通番茄的2.1倍,但比圣女果低;耐盐番茄含有17种氨基酸,氨基酸总量为100 g鲜重果肉中含有1011.53 mg,是对照番茄和普通番茄的1.7倍、圣女果的3.0倍,人体必需7种氨基酸总量为100 g鲜重果肉中含有139.08 mg,是对照番茄的1.6倍、圣女果的2.5倍、普通番茄的1.3倍,耐盐番茄还含有较高的儿童生长发育所必需的组氨酸和精氨酸。可见耐盐番茄营养丰富,具有良好的开发利用前景。
Use UV-visible spectrophotometer, HPLC to compare the protein, Vc and amino acids content and other nutrients of salt tolerance tomato with control tomatoes, cherry tomatoes and common tomatoes. The results show that the protein content of salt tolerance tomato is 1.37 g per 100 g fresh weight, were higher than the other types of tomato. The Vc content of salt tolerance tomato is 18.26 mg per of 100 g fresh weight, compare to the control tomato, common tomato, it is 1.6 and 2.1 times higher respectively, but lower than the cherry tomatoes. Salt tolerance tomato contains 17 kinds of amino acids, it contains 1011.53 mg per 100 g fresh weight. it was 1.7 times, 1.7 times, 3times higher than the control tomato, common tomato, and the cherry tomatoe respectively. 7 kinds of essential amino acids is 139.08 mg per 100 g fresh weight, it was 1.6 times, 2.5 times, 1.3 times higher than the control tomatoes,common toamto, and the cherry tomato respectively. Salt tolerance tomato also were rich in Histidine and Arginine which were essential to childrens growth and development. It is obviously that the salt tolerance tomatos had high nutrition value. Thus it provided the scientific basis for the further development and utilization prospect.
出处
《食品科技》
CAS
北大核心
2014年第1期73-77,共5页
Food Science and Technology
基金
国家自然科学基金项目(31260354)
关键词
耐盐番茄
营养成分
比较
salt tolerance tomato
nutritional ingredients
compare
