油茶肉质果和肉质叶营养成分分析与评价

彭凌; 朱必凤

油茶肉质果和肉质叶营养成分分析与评价

彭凌,
朱必凤

Analysis and Evaluation of the Nutritional Components of Fleshy Fruit and Fleshy Leaf in Camellia oleifera Abel.

摘要

摘要: 采用常规生化分析方法,测定了油茶(Camellia oleifera Abel.)肉质果、肉质叶基本营养成分,用原子吸收光谱法测定微量元素含量,用高效液相色谱仪测定维生素C的含量,用氨基酸全自动分析仪测定氨基酸的种类,应用模糊识别法和氨基酸比值系数法对油茶肉质果、肉质叶蛋白质营养价值进行了全面评价,并与12种常见热带、亚热带水果进行对照比较。结果表明油茶肉质果、肉质叶富含糖、酸、蛋白质、氨基酸、脂肪。其微量元素和维生素C含量高于一些常见水果。油茶肉质果、肉质叶的必需氨基酸(EAA)占氨基酸总量(TAA)的37%和35%,其蛋白营养价值要优于12种水果。因此,油茶肉质果、肉质叶的营养价值优于一些常见水果,是一种值得开发利用的优质水果。

Abstract: The basic nutritional composition of the fleshy fruit(FF)and fleshy leaf(FL)of Camellia oleifera was measured by conventional biochemistry methods.We measured trace element content by atomic absorption spectrometry,Vc content by high performance liquid chromato-graphy(HPLC),and amino acid component by amino acid analysis.Using 12 common tropical and subtropical fruits for comparison,the nutritional value of protein in FF and FL was evaluated by fuzzy discernment and ratio coefficient of amino acid,respectively.Results indicated that FF and FL were rich in sugars,acids,proteins,amino acids,and lipids.Trace elements and Vc content of FF and FL surpassed that of some common fruits.The EAA/TAA value of FF and FL were 37% and 35% respectively.The protein quality of FF and FL of Camellia oleifera were superior to that of the 12 kinds of fruits,indicating that the nutritional value of FF and FL were superior.This species may be considered as a fine fruit which can be exploited and used.

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