热带作物学报2017，Vol.38Issue(7)：1337-1344,8.DOI:10.3969/j.issn.1000-2561.2017.07.025
锡兰橄榄主要营养成分与酚酸类组成分析评价
Analysis and Evaluation of Primary Nutritional Composition and Polyphenols Constituents from Elaeocarpus serratus L.
摘要
Abstract
The primary nutritional composition (protein and amino acids, crude fat and fatty acids profiles, moisture, carbohydrate and minerals) of Elaeocarpus serratus.L. fruits were measured by using the Chinese National Standard Method in the paper. In addition, the characteristic constituents of 70% ethanol extract with higher antioxidant activity were analyzed by HPLC-MS. The results showed that the carbohydrate and crude fat were the main nutritional composition. The content of macroelement and microelement was relatively abundant with higher Mg and Ca. It had a well-balanced amino acid composition rich in essential amino acids. It mainly contained unsaturated fatty acid with linolenic and linoleic acid. While nineteen main constituents in the 70% ethanol extract were obtained by HPLC-MS, and the 10 major polyphenols were identified. In conclusion, It has good edible value and healthcare function, and it also can be used as an ideal food source for human nutrition.关键词
锡兰橄榄/主要营养成分/抗氧化/高效液相色谱-质谱/酚类物质Key words
Elaeocarpus serratus L. pulps/main nutrients compositions/antioxidant activity/HPLC-MS/phenolic compounds分类
农业科技引用本文复制引用
李萧,夏秋琦,曾广琳,钟秋平,张伟敏,李从发..锡兰橄榄主要营养成分与酚酸类组成分析评价[J].热带作物学报,2017,38(7):1337-1344,8.基金项目
国家中西部高校提升综合实力工作资金项目. （）
