摘要
红心猕猴桃酸甜可口,果肉鲜艳美观。研究为了解红心果肉猕猴桃的营养成分及其与其他颜色果肉的差别,选择四川市面上普遍存在的8种猕猴桃品种作为研究对象,测定其含水率、可溶性固形物、pH、总酸、还原糖、Vc、黄酮和膳食纤维含量。结果表明:相对于绿心和黄心果肉猕猴桃,红心果肉各品种的水分含量都较少,可溶性固形物较多,糖酸比大,黄酮和膳食纤维含量也较高,黄酮是其他2种颜色果肉的2倍之多,Vc含量也比绿心高。这些结果说明红心果肉猕猴桃具有较高的营养价值,值得推广。
Red flesh kiwifruit is delicious with proper acid and sweet taste, and its flesh is red and beautiful. The study aimed to investigate the nutrient content of red flesh kiwifruit and compare nutritional qualities with green and yellow flesh kiwifruits. Eight common species of kiwifruit in Sichuan were chosen, and we detected moisture, soluble solid constituents, pH, total acid, reducing sugar, Vc, flavone and dietary fiber contents. The data showed that： comparing the green and yellow flesh kiwifruits, all kinds of red flesh kiwifruit contained the lower moisture, the higher solid constituents, sugar acid ratio, flavone and dietary fiber contents, had double flavone of green and yellow flesh, and it had higher Vc content with similar quantity of green flesh. These results indicated that red flesh kiwifruit had high nutritional quality and deserved to extend.
出处
《食品科技》
CAS
北大核心
2014年第11期71-73,共3页
Food Science and Technology
关键词
猕猴桃
红心
营养成分
kiwifruit
red flesh
nutrient content
