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当前位置: 首页 > 文章 > 蜜本南瓜不同器官营养品质分析 中国果菜 2018 (4) 12-15
Position: Home > Articles > Analysis of Nutritional Components in Different Organs of "Miben" Pumpkin China Fruit Vegetable 2018 (4) 12-15

蜜本南瓜不同器官营养品质分析

作  者：
郑玲;刘爽;丁永娟;韩建明
单  位：
洛阳师范学院生命科学学院
关键词：
蜜本南瓜;营养品质;可溶性糖;还原糖;蛋白质
摘  要：
南瓜除了果实被作为蔬菜食用外,其他部位多被作为饲料或废弃,导致资源浪费。为了分析南瓜不同发育时期各器官的营养品质,本文以蜜本南瓜为试验材料,采用蒽酮比色法和考马斯亮蓝法测定蜜本南瓜不同部位在幼期、中期、老(熟)期的可溶性糖、还原糖、蛋白质的含量差别。结果表明,蜜本南瓜叶、茎、果实的可溶性糖含量和还原糖含量随生长期延长而逐渐增高,其中果实在幼期、中期、老(熟)期可溶性糖含量分别为33.62g/kg、39.86g/kg和48.63g/kg,还原糖含量分别为25.5g/kg、27.75g/kg和45.38g/kg;从幼期、中期、再到老期,叶的蛋白质含量分别为21.56g/kg、23.15g/kg和13.94g/kg,茎的蛋白质含量分别为1.01g/kg、1.96g/kg和0.85g/kg,都呈现出先增高后降低的趋势,果实的蛋白质含量分别为1.46g/kg、1.94g/kg和3.42g/kg,呈现出逐渐增高趋势。本试验说明南瓜的叶和茎同样具有较高的营养价值,值得推广利用。
译  名：
Analysis of Nutritional Components in Different Organs of "Miben" Pumpkin
作  者：
ZHENG Ling;LIU Shuang;DING Yong-juan;HAN Jian-ming;College of Life Science, Luoyang Normal University;
关键词：
"Miben" pumpkin;;nutritional quality;;soluble sugar;;reducing sugar;;protein contents
摘  要：
In addition to fruits being eaten as vegetables, other parts of pumpkin are mostly used as feed or waste, resulting in waste of resources. In order to analyze the nutritional components in different organs of Miben pumpkin, the soluble sugar, reducing sugar and protein contents were analyzed by using the method of anthrone colorimetry and coomassie brilliant blue. The results showed that the contents of soluble sugar and reducing sugar in leaves, stems and fruits of "Miben" pumpkin increased with the prolongation of growth period. The soluble sugar content of fruit was 33.62 g/kg, 39.86 g/kg and 48.63 g/kg at the young, middle and old stage respectively, and the contents of reducing sugar were 25.5 g/kg, 27.75 g/kg and 45.38 g/kg respectively.The contents of protein in leaf and stemwere 21.56 g/kg, 23.15 g/kg and 13.94 g/kg, inspectively, and 1.01 g/kg,1.96 g/kg and 0.85 g/kg, inspectively, presented a decreased trend. The contents of protein in fruit 1.46 g/kg,1.94 g/kg and 3.42 g/kg, inspectively, and and presented an increasingly trend. This experiment showed that pumpkin leaves and stems had high nutritional value, which was worthy of popularization and utilization.

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