食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 229 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025851

分析与检测

青藏高原地区四种野生茶藨子浆果营养成分和生物活性成分分析

  • 孙晴 ,
  • 徐文华 ,
  • 周华坤
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  • 1(中国科学院西北高原生物研究所, 青海省寒区恢复生态学重点实验室,青海 西宁,810008)
    2(中国科学院大学,北京,100049)
硕士研究生(徐文华副研究员为通讯作者,E-mail:whxu@nwipb.cas.cn)

收稿日期: 2020-10-10

  修回日期: 2020-11-26

  网络出版日期: 2021-06-17

基金资助

青海省应用基础研究项目(2017-ZJ-749);青海省重点研发与转化计划项目(2019-NK-C04)

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Analysis of nutrient and bioactive components of four wild ribes berries in the Qinghai-Tibet Plateau

  • SUN Qing ,
  • XU Wenhua ,
  • ZHOU Huakun
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  • 1(Qinghai Provincial Key Laboratory of Cold Regions Restoration Ecology, Northwest Institute of Plateau Biology Chinese Academy of Sciences, Xining 810008, China)
    2(University of Chinese Academy of Sciences, Beijing 100049, China)

Received date: 2020-10-10

  Revised date: 2020-11-26

  Online published: 2021-06-17

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摘要

以青海4种野生糖茶藨、青藏茶藨、门源茶藨、长刺茶藨的新鲜果实为研究对象,评价茶藨子属浆果资源的潜在应用价值。采用国家食品安全标准中的方法和实验室自建方法分别对其果实的一般营养成分、维生素、氨基酸、矿物质、重金属、生物活性成分进行测定和全面分析比较。结果表明,茶藨子果实的营养成分含量具有低脂肪(1.83±0.39)%、高VC(58.20±8.77)mg/100g、高VE(1.53±1.28)mg/100g、高钾(271.50±64.14)mg/100g 等特点,可作为开发新食品的原料来源;检测到果实中的活性成分有总黄酮(0.18±0.11)%、多酚(0.22±0.20)%、多糖(3.34±3.09)%、花青素(0.09±0.07)%(均为质量分数)等。该研究可为今后茶藨子浆果资源的开发利用提供理论依据。

关键词： 茶藨子; 浆果; 营养品质; VC; 氨基酸; 矿物质元素; 生物活性成分

本文引用格式

孙晴 , 徐文华 , 周华坤 . 青藏高原地区四种野生茶藨子浆果营养成分和生物活性成分分析[J]. 食品与发酵工业, 2021 , 47(10) : 229 -234 . DOI: 10.13995/j.cnki.11-1802/ts.025851

Abstract

The aim of this study was to evaluate the potential application value of the berry resources of ribes genus including wild Ribes himalense, Ribes qingzangense, Ribes menyuanense, and Ribes alpestre. The methods in the national food safety standards and the laboratory self-built methods were used to determine and comprehensively analyze the general nutrients, vitamins, amino acids, minerals, heavy metals, and biologically active components of the fruits. The results showed that the nutrient content of ribes fruit had low fat (1.83±0.39)%, high VC (58.20±8.77) mg/100g, high VE (1.53±1.28) mg/100g, high potassium (271.50±64.14) mg/100g and other characteristics, which could be used to develop new food sources. The active ingredients detected in the fruit were total flavonoids (0.18±0.11)%, polyphenols (0.22±0.20)%, polysaccharides (3.34±3.09)%, anthocyanins (0.09±0.07)%, etc. It provides a theoretical basis for the future development and utilization of Ribes berry resources.

Key words： ribes; berries; nutritional quality; VC; amino acids; mineral elements; bioactive components

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