| 只佳增,胡永亮,赵丽娟,等.云南特色香蕉果实营养成分差异研究[J].广东农业科学,2022,(2-4):- |
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云南特色香蕉果实营养成分差异研究 |
| Difference of nutritional components in fruit of Yunnan Characteristics Banana |
| 投稿时间：2021-07-12 修订日期：2022-02-24 |
| DOI： |
| 中文关键词: 云南 香蕉 果实 营养成分 品质 |
| 英文关键词: Yunnan province banana Fruit nutritional components Quality |
| 基金项目:云南省科研院所技术开发专项“云南特色热带香蕉新品种选育研究与应用”(2019DC011),云南省科技计划(202004AR040006)资助。第一 |
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| 中文摘要: |
| 【目的】为了解云南特色香蕉的营养成分差异性。【方法】 以‘红研二号’、‘红研五号’、‘滇蕉一号’为试验材料，‘巴西蕉’为对照，通过测定香蕉果实的蛋白质、总氮、水分、灰分、总糖、微量元素等含量，从营养品质的角度分析云南特色香蕉果实品质特点和差异性。【结果】 结果表明：果实中蛋白质含量为1.06%～1.33%、总氮为0.17%～0.21%、水分为74.86 %～77.16 %、灰分为0.77%～0.86%、总糖为2.84～6.80 g/100g、果糖为0.17～0.82 g/100g、葡萄糖为0.16～0.60 g/100g、蔗糖为0.69～1.10 g/100g，维生素C为4.50～5.84 mg/100g，氨基酸的总含量为559.75～789.35 mg/100g，钾含量为403～439 mg/100g，品种间存在差异性。主成分分析表明，蛋白质、总氮、总糖、灰分、苹果酸、富马酸是香蕉果实营养成分差异的主导因子。综合评价的果实营养品质排序为：‘红研五号’＞‘巴西蕉’＞‘滇蕉一号’＞‘红研二号’。【结论】 各主要营养成分的含量存在一定的差异，各具特色，均具有较好的推广利用价值。 |
| 英文摘要: |
| [Objective] The aim of the paper is to understand the difference of nutritional components of Yunnan Characteristics Banana.[Method]?The experimental materials were ‘Hongyan2’, ‘Hongyan5’, ‘Dianjiao1’ and ‘Brazilian Banana’ was used as the control, to determined the contents of protein, total nitrogen, moisture, ash, total sugar and trace elements in banana fruit , analyzed from the perspective of nutritional quality on the characteristics and differences of fruit. [Result] The results showed that: the protein content was 1.06%～1.33%, total nitrogen was 0.17%～0.21%, moisture was 74.86%～77.16%, ash was 0.77%～0.86%, total sugar was 2.84～6.80 g/100g, fructose was 0.17～0.82 g/100g, glucose was 0.16～0.60 g/100g, sucrose was 0.69～1.10 g/100g, vitamin C was 4.50～5.84 mg/100g, amino acid was 559.75～789.35 mg/100g, potassium was 403～439 mg/100g. There were differences in nutritional components among varieties. Principal component analysis showed that protein, total nitrogen, total sugar, ash, malic acid and fumaric acid were the leading factors for the difference of nutritional components in banana. The order of fruit nutritional quality was: ‘Hongyan5’> ‘Brazilian Banana’>‘Dianjiao1’ > ‘Hongyan2’. [Conclusion] There were some differences in the content of the main nutrients, each has its own uniqueness, which proved the practical value of promotion and utilization. |
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