| 猕猴桃属植物果实营养成分的研究 |
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| 引用本文： | 李洁维, 毛世忠, 梁木源, 李瑞高,.猕猴桃属植物果实营养成分的研究[J].广西植物,1995,15(4):377-382. |
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| 作者姓名： | 李洁维 毛世忠 梁木源 李瑞高 |
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| 作者单位： | 广西植物研究所 |
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| 摘 要： | 本文报道猕猴桃属（Ａｃｔｉｎｉｄｉａ）３５个种类的果实的主要营养成分含量，猕猴桃果实维生素Ｃ的含量范围在１２．５４～１４０４．５２ｍｇ／１００ｇＦ．Ｗ，可溶性固形物含量范围在５．０％～１５．８％，总糖含量在０．９３％～９．０６％，总酸含量在０．２９％～２．５７％。果实最适宜的糖酸比为５～７，果实干物质１７种氨基酸含量范围在１．７９４％～９．０４％。文章还讨论了猕猴桃果实营养成分含量与开发利用价值的关系、果实的糖酸比与果实风味品质的关系、果肉汁液颜色与营养成分含量的关系等。
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| 关 键 词： | 猕猴桃 营养含量 利用价值 |
STUDIES ON THE CONTENTS OF NU TRITIVE COMPONENT OF FRUITS OF GENUS ACTINIDIA |
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| Li Jiewei,Mao shizhong,Liang Muyuen,Li Ruigao.STUDIES ON THE CONTENTS OF NU TRITIVE COMPONENT OF FRUITS OF GENUS ACTINIDIA[J].Guihaia,1995,15(4):377-382. |
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| Authors: | Li Jiewei Mao shizhong Liang Muyuen Li Ruigao |
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| Abstract: | The contents of main nutritive component of 35 species of genus Actinidia are reported in the paper.The vitamin C content of fruits is ranged 12. 54～ 1404.52 mg/100 g F. W.,soluable solids concentration 5.0%-15.8%, total sugar concentration 0.98%～9.06%, titratable acidity 0.29%～2.57%.The most suitable ratio ofTS: TA is 5～7, The content of 17 aminoacid of dried fruits is 1. 794%～9.04%. This paper also discuss the relationship between the content of nutritive component of fruits and the value of deve-lopment and utilization,the colour of fruit juice and the content of nutritive components, the ratio of TS: TA and the flavour and qualityoffruits, etc |
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| Keywords: | Actinidia Content of nutrient component value ofutilizatien |
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