蒜头果不同部位的营养成分分析

为明确喀斯特珍稀植物蒜头果各部位营养价值特点及开发利用方向，该研究以采自广西河池市巴马县交乐天坑的蒜头果成熟的果实、叶、枝皮和树皮为材料，采用我国食品营养成分国家标准的分析方法，测定其不同部位的基本营养物质、氨基酸和矿物质的种类及含量，并对各部位的氨基酸进行营养价值评价。结果表明：(1)在基本营养成分方面，果皮的灰分含量高于其他部位，为5.7 g·(100 g)^-1;种仁中粗脂肪和蛋白质含量高于其他部位，分别为36.0、14.0 g·(100 g)^-1;叶中维生素C的含量高于其他部位，为33.9 mg·(100 g)^-1;枝皮中粗纤维含量高于其他部位，为40.5 g·(100 g)^-1;树皮中碳水化合物含量高于其他部位，为78.6 g·(100 g)^-1;只在种仁和叶中检测出挥发油，分别为0.26、0.15 mL·(100 g)^-1。(2)在蒜头果整体中共检测出16种氨基酸，其中必需氨基酸7种；种仁中氨基酸总量与必需氨基酸总量远高于其他部位，分别为12.7...

Analysis of nutritional components in different parts of Malania oleifera

In order to clarify the nutritional value characteristics and development and utilization direction of different parts of the rare karst plant Malania oleifera,, the mature fruits, leaf, branch bark and bark of M. oleifera collected from Jiaole Tiankeng, Bama County, Hechi City, Guangxi were used as materials in this study. The types and contents of essential nutrients, amino acids and minerals in different parts of M. oleifera were determined by the national standard analysis method of food nutrients in China, and the nutritional values of amino acids in different parts were evaluated. The results were as follows:(1)In terms of essential nutrients, except for naphtha, there were extremely significant differences in the contents of the remaining six essential nutrients among five parts(P<0.01). The ash content of peel was higher than those in other parts, which was 5.7 g·(100 g)^-1. The contents of crude fat and protein in kernel were higher than those in other parts, which were 36.0 and 14.0 g·(100 g)^-1 respectively. The content of vitamin C in leaf was higher than those in other parts, which was 33.9 mg·(100 g)^-1. The content of crude fiber in branch bark was higher than those in other parts, which was 40.5 g·(100 g)^-1. The content of carbohydrate in bark was higher than those in other parts, which was 78.6 g·(100 g)^-1. Naphtha was detected only in kernel and leaf, with the contents of 0.26 and 0.15 mL·(100 g)^-1 respectively.(2)A total of 16 amino acids were detected in the five parts of M. oleifera, including seven essential amino acids. The total numbers of amino acids and essential amino acids of kernel were much higher than those of other parts. In terms of amino acid nutritional value, the nutritional value of kernel and peel were higher than other parts, followed by leaf, branch bark and bark, and the essential amino acid ratio coefficient score(SRC)was 62.98, 59.40, 57.31, 52.25, 48.17, respectively.(3)In terms of macroelements, the highest content of major elements in kernel, peel and leaf was K, the highest contents of major elements in branch bark and bark were Ca, and the contents of Na in five parts of M. oleifera were the lowest. In terms of microelements, the contents of Mn and Fe in five parts of M. oleifera were higher than others. The content of Mn in kernel was the highest, and the content of Fe in branch bark was the highest. In conclusion, the kernel has the highest nutritional value, and other parts also have unique development and utilization potential, which can be effectively and accurately developed and utilized according to the different value characteristics of different parts. The results of this study provide scientific basis and theoretical support for the development and utilization of M. oleifera products in the future.