云南特色香蕉果实营养成分差异研究

只佳增; 胡永亮; 杜　浩; 周劲松; 赵丽娟; 张建春; 刘学敏; 岳建伟

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只佳增，胡永亮，杜　浩，周劲松，赵丽娟，张建春，刘学敏，岳建伟.云南特色香蕉果实营养成分差异研究[J].广东农业科学,2022,49(2):151-157

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Differences of Nutritional Components in Fruit of Characteristic Banana in Yunnan

DOI：10.16768/j.issn.1004-874X.2022.02.018

中文关键词: 云南香蕉果实营养成分品质主成分分析

英文关键词: Yunnan banana fruit nutritional component quality principal component analysis

基金项目:云南省科研院所技术开发专项（2019DC011）；云南省科技计划项目（202004AR040006）

作者	单位
只佳增，胡永亮，杜　浩，周劲松，赵丽娟，张建春，刘学敏，岳建伟

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中文摘要:

【目的】了解云南特色香蕉的营养成分差异性，为香蕉品种的推广应用提供理论依据。【方法】以红研二号、红研五号、滇蕉一号为试验材料，巴西蕉为对照品种，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】香蕉果实蛋白质含量为 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%，每 100 g 果肉含总糖 2.84~6.80 g、果糖 0.17~0.82 g、葡萄糖 0.16~0.60 g、蔗糖 0.69~1.10 g、维生素 C 4.50~ 5.84 mg、氨基酸559.75~789.35 mg、钾403~439 mg，品种间营养成分含量存在差异。主成分分析结果表明，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。果实营养品质综合评价排序为红研五号＞巴西蕉＞滇蕉一号＞红研二号。【结论】供试的云南特色香蕉果实主要营养成分含量虽存在一定差异，但各具特色，均具有较好的推广利用价值。

英文摘要:

【Objective】The study aims to understand the differences of nutritional components of characteristic banana in Yunnan, which can provide a theoretical basis for application and promotion of the banana varieties. 【Method】Hongyan 2, Hongyan 5 and Dianjiao 1 were used as experimental materials and Brazilian banana was used as the control. The contents of protein, total nitrogen, moisture, ash, total sugar and trace elements in banana fruit were determined, and the characteristics and differences of banana fruit were analyzed from the perspective of nutritional quality.【Result】The contents of protein, total nitrogen, moisture, total sugar, fructose, glucose, sucrose, vitamin C, amino acid and potassium in banana fruit were 1.06%-1.33%, 0.17%-0.21%, 74.86%-77.16%, 0.77%-0.86%, 2.84- 6.80 g/100g, 0.17-0.82 g/100g, 0.16-0.60 g/100g, 0.69-1.10 g/100g, 4.50-5.84 mg/100g, 559.75-789.35 mg/100g and 403-439 mg/100g, respectively. There were differences in nutritional components among varieties. Principal component analysis showed that the protein, total nitrogen, total sugar, ash, malic acid and fumaric acid were the leading factors for the difference of nutritional components in banana fruit. The comprehensive evaluation of fruit nutritional quality ranked as: Hongyan 5 > Brazilian Banana > Dianjiao 1 > Hongyan 2.【Conclusion】There are some differences in the contents of the main nutrients of the tested banana varieties, all of which have their own uniqueness, with the practical value of promotion and utilization.

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