印榕仙人掌成熟节片营养成分与黄酮含量分析

摘要

分析了印榕仙人掌红果和黄果2个类型成熟节片的主要营养成分及黄酮含量,结果表明:①黄果类型节片的粗蛋白、粗脂肪和粗纤维含量分别为0.69％、0.09％和1.00％,明显高于红果类型,但总糖和多糖含量分别为4.48％和3.82％,明显低于红果类型.②红果类型的总氨基酸和必需氨基酸含量分别为527和226 mg/100g,明显高于黄果类型.2个类型节片必需氨基酸与总氨基酸比值、必需氨基酸与非必需氨基酸比值以及必需氨基酸占总氨基酸的相对含量均优于FAO/WHO的模式谱标准.谷氨酸、赖氨酸、天冬氨酸、亮氨酸含量较高,其中主食中普遍缺乏的赖氨酸,在红果和黄果类型中的含量分别达到58和47 mg/100g.③节片富含Fe和Ca.红果类型Fe含量3.16 mg/100g,Ca含量408.29 mg/100g,分别是黄果类型的1.28倍和1.44倍,是普通蔬菜胡萝卜的3.16和12.76倍.除Vc、VE含量低于普通蔬菜外,2个类型节片的VB1和VB2含量与胡萝卜等蔬菜接近.④节片富合黄酮类物质.2个类型节片含黄酮类物质约40 mg/100g,其中红果类型以芦丁和槲皮素为主,含量分别为32.92和5.87 mg/1009,分别是黄果类型的1.41和9.62倍,而黄果类型以芦丁和桑色素为主,其桑色素含量为15.38 mg/100g,是红果类型的12.71倍.%Mature cladodes of red-fruit and yellow-fruit types in Opuntia ficus-indica were analyzed for their nutritional composition and flavonoid contents. The results indicated that (ⅰ) The contents of crude protein, fat and fiber in yellow-fruit type were 0.69 % ,0.09 % and 1. 00 % respectively and higher than those of in red-fruit type apparently. But total sugar and polysaccharose in yellow-fruit type were 4.48 % and 3.82 % respectively and lower than those of in red-fruit type obviously. (ⅱ) Total amino acids and essential amino acids in red-fruit type had 527 and 226 mg/100g respectively and higher than those of in yellow-fruit type apparently. The percentage of essential to total amino acids, the ratio of essential to nonessential amino acids as well as the relative content of essential to total amino acids in two types were superior to high quality protein mode provided by FAO/WHO. Glutamicacid,lysine,aspaitate and leucine had a higher level in two types. Lysine,which was deficient in staple foods,was 58 and 47 mg/100g in red-fruit and yellow-fruit types separately. (ⅲ)Fe and Ca had 3.16 and 408.29 mg/100g respectively in red-fruit type,and showed 1.28 and 1.44 times compared with those of in yellow-fruit type,3.16 and 12. 76 times in common vegetables such as carrot. Although Vc and VE in cladodes were lower than which in common vegetables, VB1 and VB2 had a similar level with carrot. (ⅳ) Total flavonoids were about 40 mg/100g in two types. Rutoside and quercetin ,32.92 and 5.87 mg/100g respectively in red-fruit type,were 1.41 and 9.62 times compared with those of in yellow-fruit type. But in yellow-fruit type,rutoside and morin were mainly composed of flavonoides. Morin content was 15.38mg/100g and had 12.71 times compared with that of in red-fruit type.