摘要
为了综合开发诺丽系列食品,分析研究诺丽果和叶中主要营养与功能性物质的分布与营养价值。结果表明:叶子中的蛋白质、脂肪和水分的含量要明显高于果实(p<0.05),而还原糖和VC的含量则明显低于果实(p<0.05)。且叶中必需氨基酸的含量要明显高于果实(p<0.05),诺丽果实和叶中均含有丰富的微量元素,而叶中的微量元素要明显高于诺丽果实。在同一诺丽品种中,其不同部位中的主要营养成分与功能性成分有所不同;且诺丽果和叶中所含有这些成分和物质,表明诺丽果和叶具有较好的开发潜力和价值。
The distribution of main nutritional and functional components and nutritional value ofMorinda citrifolia fruit and leaves were analyzed in the study, helping develop Morinda citrifolia food. The results showed that Morinda citrifolia frtfit and leaves have higher nutritional value. The protein, fat, water content, essential amino acids and trace elements contents in the leaves are significantly higher than in the fruits （p 〈 0.05）, while VC and reducing sugar contents are significantly lower those that of the fruit （p〈0.05）. Both the fruit and the leaves have rich trace elements, and their contents are higher in the leaves. In the same variety, the main nutrional and functional components are different in different parts. The nutritional and functional value of Morinda citrifolia fruit and leaves showed that they have promising development prospect.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期575-577,共3页
Food Science
基金
“十一五”国家科技支撑计划项目(2007BAD76B03)
海南大学重点学科项目(hdzx08-03)
华南热带农业大学科技基金项目(Rnd0732)
关键词
诺丽果
功能性物质
营养
评价
Morinda citrifolia
functional components
nutrition
evaluation
作者简介
张伟敏（1979-），男，讲师，硕士，研究方向为农产品加工。E-mail：zhwm1979@163．com
通讯作者：张海德（1970-），男，副教授，博士，研究方向为热带农产品加工。E-mail：zhanghaide@163．com
