食品科学 ›› 2010, Vol. 31 ›› Issue (9): 263-267.doi: 10.7506/spkx1002-6630-201009059

• 营养卫生 • 上一篇    下一篇

巴西蕉花蕾不同部位营养成分分析及评价

盛占武1,马蔚红1,高锦合1,李敬阳1,韩丽娜1,金志强1 , 2 ,*   

  1. 1.中国热带农业科学院海口实验站 2.中国热带农业科学院热带生物技术研究所
  • 收稿日期:2009-10-11 出版日期:2010-05-01 发布日期:2010-12-29
  • 通讯作者: 金志强 E-mail:zhiqiangjin2001@yahoo.com.cn
  • 基金资助:

    中央级科研院所基本科研业务费重点项目(ITBBKF2008-2);海南省自然科学基金项目(309043);
    农业部“948”项目(2010-Z7)

Analysis and Evaluation of Nutritional Components in Different Locations of Banana Inflorescence

SHENG Zhan-wu1,MA Wei-hong1,GAO Jin-he1,LI Jing-yang1,HAN Li-na1,JIN Zhi-qiang1,2,*   

  1. 1. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, China;
    2. Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571107, China
  • Received:2009-10-11 Online:2010-05-01 Published:2010-12-29
  • Contact: JIN Zhi-qiang1, E-mail:zhiqiangjin2001@yahoo.com.cn

摘要:

以我国主裁品种巴西蕉为研究对象,为充分利用香蕉花的药理活性和香蕉花蕾植物资源,分析香蕉花蕾不同部位主要营养成分与功能性物质。结果表明:香蕉花蕾3 个部位的营养成分和化学组成存在明显差异(P < 0.05);香蕉花和生长点含有较高的蛋白质、粗脂肪和灰分,较低的水分含量,花中总膳食纤维的含量最高(5.74g/100g);3 个部位均含有大量的矿质元素,其中以钾含量最高,达42.07~57.13mg/kg;氨基酸组成分析得出3 部位均含有18 种氨基酸且组成比例相似,以谷氨酸 、天门冬氨酸和丙氨酸含量居多,氨基酸评分和化学评分结果得出亮氨酸为限制性氨基酸;脂肪酸分析中,以生长点的脂肪酸总量为最高(0.47g/100g),不饱和脂肪酸达到总脂肪酸的70.2%;化学成分分析中,生长点中总皂苷含量最高(14.77mg/100g),花中总黄酮含量最高(5.9mg/100g)。香蕉花营养价值较高,有很好的开发前景。

关键词: 巴西蕉, 花蕾, 化学组成, 营养评价

Abstract:

In order to utilize the resource and medical value of banana inflorescence, nutritional compositions and functional components were analyzed in different locations of banana inflorescence (Musa AAA group cv baxijiao ) grown in Hainan. Results showed that the levels of different nutritional factors exhibited a significant difference (P<0.05) among different locations. Higher contents of protein, crude fat and ash, and lower content of water were determined in flowers and growth points. Flowers had the highest content of total dietary fiber, which was up to 5.74 g/100 g. Meanwhile, larger amount of minerals were also determined in three locations, and the highest composition of these major elements were potassium, which was ranged from 42.07 to 57.13 mg/kg. In addition, totally 18 essential and non-essential amino acids in these tissues were detected and the content of glycine, leucine and alanine were rich. Among these essential amino acids, lysine revealed the lowest chemical score and amino acid score. In three tissues, growth point contained the highest levels of unsaturated fatty acids (70.2%). The contents of vitamin E, total saponin and flavonoids were also investigated and rich in banana flowers. These investigations provided a fundamental nutritional data of banana inflorescence for food science.

Key words: Musa AAA group cv baxijiao, inflorescence, chemical composition, nutritional value

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