啤特果营养成分的分析评价

对啤特果的氨基酸、矿质元素、挥发性物质及其他营养成分进行了分析测定，并进行了营养评价。结果表明，啤特果中水分、灰分、粗脂肪、蛋白质、总糖、总酸、粗纤维、可溶性固形物含量分别为88.2%、3.3%、0.82%、0.38%、6.47%、1.05%、3.05%和13.8%；每100 g样品中维生素C、维生素B1、B2、B6和胡萝卜素含量分别为2.2 mg、0.001 mg、0.139 mg、6.8 mg和0.042 mg；含有18种氨基酸，其总量（TAA）达到2658 mg/kg。EAA/TAA为37.02%，EAA/NEAA为58.78%，必需氨基酸种类齐全比例均衡，第一限制氨基酸为赖氨酸，氨基酸比值系数分(SRC)为62.0；K、Ca、P、Mg、Na、Fe、Zn、Cu、Mn矿质元素的含量分别为768.32、101.64、98.78、85.14、40.62、36.92、1.38、0.84、0.37 mg/kg；挥发性组分共分离25种物质，其中主要成分为己醛、乙酸乙酯、乙酸丁酯、丙酸乙酯、丁酸甲酯和2-丁烯酸乙酯，其相对含量分别为3.981%、0.215 %、0.187%、0.132 %、0.103%和0.137%。由此表明啤特果营养成分含量丰富，具有很好的开发与利用价值。

Composition Analysis and Nutritional Evaluation of Pyrus sinkiangensis cv. Piteguo

The nutritional components of Pyrus sinkiangensis cv. Piteguo were analyzed and evaluated. Results showed that the contents of water, total ash, crude fat, protein, total sugar, total acid, crude fiber and total soluble solid were 88.2%, 3.3%, 0.82%, 0.38%, 6.47%, 1.05%, 3.05% and 13.8%, respectively. Vitamin C, B1, B2, B6 and carotene were 2.2 mg, 0.001 mg, 0.139 mg, 6.8 mg and 0.042 mg per 100g, respectively. Contents of 18 amino acids, EAA/TAA ratio, and EAA/NEAA ratio were 0.2658%, 37.02% and 58.78%, respectively. All kinds of human essential amino acids were in the appropriate proportion, and the first limiting amino acid was Lys. The score of ratio coefficient of amino acids (SRC) was 62.0. The mineral element contents of K, Ca, P, Mg, Na, Fe, Zn, Cu and Mn were 768.32 mg, 101.64 mg, 98.78 mg, 85.14 mg, 40.62 mg, 36.92 mg, 1.38 mg/kg, 0.84 mg and 0.37 mg in 1 kg, respectively. Twenty-five kinds of volatile components were isolated, including n-hexaldehyde, ethyl acetate, butyl acetate, ethyl propionate, methyl butyrate and 2-ethyl crotonate with their relative contents being of 3.981%, 0.215%, 0.187%, 0.132%, 0.103% and 0.137%, respectively. It suggested that Pyrus sinkiangensis cv. Piteguo was rich in all kinds of nutritional components, which have high exploitation value.