桃花中营养及功能性成分分析-食品安全质量检测学报.pdfVIP

7 9 Vol. 7 No. 9 2016 9 Journal of Food Safety and Quality Sep. , 2016 刘杰超, 杨文博, 张春岭, 刘 慧, 吕真真, 焦中高* (, 450009) 摘 要: 目的 , 方法 , 结果 ( ), 31.99%~34.53%, 18.20%~24.44%, 6.48%~8.19%, 9.68%~12.02%, 7.30%~9.03%, 3.89%~4.69%, , 2.35%~9.29%, ; 结论 , 关键词: ; ; Analysis of nutritional and functional constituents in the petals of peach blossom LIU Jie-Chao, YANG Wen-Bo, ZHANG Chun-Ling, LIU Hui, LV Zhen-Zhen, JIAO Zhong-Gao (Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China) ABSTRACT: Objective To analyze the nutritional and functional constituents in the petals of peach blossom in order to obtain explicit understanding of the chemical constituents of peach flower. Methods The water extract, ethanol extract and petroleum ether extract from peach blossom were systematically analyzed to identify their constituents. The content of total sugar, reducing sugar, protein, total phenol, total flavonoids and anthocyanidin as well as the profiles of amino acids and phenolic compounds of 3 kinds of peach blossoms with different colors were determined. Results The peach blossom was weakly a