棕榈花苞营养成分分析

【目的】研究棕榈花苞的营养价值,为其生物活性功能成分的提纯和活性探究提供基础数据,并为棕榈花苞资源的综合开发利用提供参考依据。【方法】以蓓蕾期棕榈花苞为原料,对棕榈花苞的基本营养成分及功能性成分进行测定,并同常见的可食用树花(桂花、槐花)的营养成分进行对比分析和评价。【结果】新鲜棕榈花苞中蛋白质含量达0.050 8 g/g,含粗纤维0.011 6 g/g、粗脂肪0.003 7 g/g、维生素C(VC)0.18 mg/g等,同时富含钙、钾等矿物质元素成分及17种氨基酸,其中人体必需氨基酸占全部氨基酸的25.82%,增香型氨基酸占38.49%,功能成分中含总酚12.664 mg/g、总黄酮11.032 mg/g、粗多糖4.605 mg/g。【结论】与其他森林蔬菜对比分析显示,棕榈花苞营养成分十分丰富,具有高蛋白、低脂肪的营养优点,功效成分含量很高,是一种宝贵的可食用森林资源,符合现代健康食品的要求,可进一步开发其营养保健价值。

Nutritional components in palm (Trachycarpus fortunei) buds

Objective] Herein,we investigate the nutritional value of palm buds,providing basic reference data for the purification and active exploration of their bioactive functional components and providing the corresponding reference basis for comprehensive exploitation and utilization.Method] Basic nutritional and functional components of palm buds were characterized and the obtained results were compared with the corresponding data for common edible tree flowers (osmanthus,Sophora japonica).Result] Fresh palm buds contained protein (0.050 8 g/g),crude fiber (0.011 6 g/g),fat (0.003 7 g/g),vitamin C (0.18 mg/g),and other basic nutrients,along with abundant mineral elements such as calcium and potassium,being rich in 17 kinds of amino acids,including essential (in all proportions was 25.82％) and flavor ones (in all proportions was 38.49％).Moreover,the buds exhibited total phenolic and flavonoid contents of 12.664 and 11.032 mg/g,respectively,additionally containing crude polysaccharides (4.605 mg/g) and other functional ingredients.Conclusion] Comparison with other vegetables revealed that palm buds are very rich in nutrients,exhibiting the advantages of high protein and low fat content and being a precious edible forest resource satisfying the requirements of modern health food.Thus,the nutrition healthcare value of palm buds can be further developed to result in wide application prospects.