余甘子主要营养及功能成分分析
Analysis of Nutritions and Functional Compositions in Phyllanthus emblica L.

作者: 刘伯科 , 林仲仪 , 姚蕾珺 , 秦 溪 , 李 静 , 刘小玲 :广西大学轻工与食品工程学院,广西 南宁;

关键词: 余甘子定性分析功能成分定量测定Phyllanthus emblica L. Qualltative Analysis Functional Ingredients Quantitative Determination

摘要:
参照定性预试分析方法,对余甘子干燥粉末的化学成分进行了系统鉴别。以余甘子干粉和新鲜果肉为原料,分别对其中的多酚、多糖、黄酮、有机酸、皂苷、总蛋白、香豆素、氨基酸、维生素及矿物质元素进行含量测定。结果显示:余甘子果实中物质组成多样,主要为酚类、糖类、皂苷、有机酸、黄酮等,不含挥发油、脂肪油脂、氰苷等醚溶性成分。余甘子干粉中多酚、多糖、总蛋白、有机酸含量较高,其中多酚含量为20%。其果肉中游离氨基酸种类多样,含有15种氨基酸,游离氨基酸总量为2.30 mg/g,人体必需氨基酸占其总量的60.43%。Vc含量丰富,高达125 mg/100g。在矿物质元素定量测定中,K、Ca、Mg、Mn、Fe等矿质元素含量丰富,并具有高钾低钠特性,对预防高血压及维持人体正常生命活动发挥重要作用。余甘子干粉中微量元素Se含量为4.41 µg/g,属于富硒水果,具有极高保健价值。表明:余甘子是一种富含营养和功能成分的水果,有待于进一步开发利用。

Abstract: Referring to the qualltative pre-test analysis, the chemical constituents of emblica dry powder were systematically identified. Use emblica powder and fresh pulps as raw materials to determine the contents of the compositions of them respectively, such as polyphenols, polysaccharides, flavonoids, organic acids, saponins, total protein, coumarin, amino acids, vitamins and mineral elements. The results showed that material composition of emblica was diverse with phenols, sugars, saponins, organic acids, flavonoids and so on, and had little ether-soluble ingredients such as volatile oils, fats oils, cyanogenic glycosides. The contents of polyphenols, polysaccharides, total protein and organic acids in emblica powder were plentiful, and the polyphenol contents were 20%. Emblica pulps had a great number of free amino acids as many as 15 kinds, and the contents was 2.30 mg/g. In addition, the essential amino acids accounted for 60.43 percents of the total. The content of Vc was really abundant, as 125 mg/100g. There were a large number of mineral elements such as K, Ca, Mg, Mn and Fe, and it had a characteristic of high potassium and low sodium to prevent high blood pressure and maintain the normal life activities. Emblica powder contented trace elements Se as 4.41 μg/g, belonging to rich-Se fruit, which has a high health value. In conclusion, emblica is a kind of fruit, which is rich in nutrients and functional ingredients, and has potential to be further developed and utilized.

文章引用: 刘伯科 , 林仲仪 , 姚蕾珺 , 秦 溪 , 李 静 , 刘小玲 (2015) 余甘子主要营养及功能成分分析。 食品与营养科学, 4, 59-64. doi: 10.12677/HJFNS.2015.42008

参考文献

[1] 王开良, 姚小华, 熊仪俊 (2003) 余甘子培育与利用现状分析及发展前景. 江西农业大学学报(自然科学版), 25, 397- 401.

[2] 李芳 (2002) 从文献计量分析看我国余甘子的研究现状. 广西热带农业, 4, 41-42.

[3] 王昌钊 (2005) 葛枣猕猴桃果实化学成分及生物活性研究. 硕士论文, 西北农林科技大学, 陕西.

[4] 艾锋 (2010) 福建余甘子多糖含量的测定及应用研究. 硕士论文, 福建农林大学, 福建.

[5] 郭炳春, 沈明娟, 叶征美 (2013) 余甘子总多酚提取工艺优化研究. 热带作物学报, 34, 2479-2483.

[6] 李张伟, 马竖斌, 曾绮杨 (2010) 余甘子黄酮的提取及其抗氧化作用研究. 江苏农业科学, 2, 287-289.

[7] 林恋竹, 赵谋明, 饶国华 (2009) 余甘子总皂苷提取工艺优化的研究. 食品工业科技, 8, 167-170.

[8] 马逾英, 钟世红, 贾敏如 (2005) 紫外分光光度法测定川白芷中总香豆素类成分的含量. 华西药学杂志, 20, 159-160.

分享
Top