Analysis and Evaluation of Nutritional Components of Pouteria campechiana Seeds

doi:10.3969/j.issn.1000-2561.2019.02.022

Abstract

Abstract:

The nutritional and volatile oil components of Pouteria campechiana seeds were analyzed and the inhibitory effect of volatile oil on five kinds of bacteria was studied to further develop and utilize its potential value. Results showed that the contents of starch, polysaccharide, crude fat, polyphenol and ash were high, which was 13.89, 8.04, 6.27, 2.58 and 2.22 g/100 g, respectively. The contents of other components such as Vc, flavone, crude protein and amino acid was 0.002, 1.90, 1.12, 2.295 g/100 g, respectively. Twenty-two compounds were identified in the volatile oils of seeds, and the main components were oleic acid, hexadecanoic acid, mono (2-ethylhexyl) phthalate , erucylamide, which was 10.466%, 8.158%, 6.643% and 4.216%, respectively. The results also confirmed that the seed volatile oils had a good inhibitory effect on Micrococcus tetragenus, Bacillus cereus, Staphylococcus albus and Escherichia coli, especially had a strong inhibitory effect on M. tetragenus, B. cereus. The rich nutritional and medicinal value of the seeds of P. campechiana cuold be developed.

Key words: Pouteria campechiana seeds, nutritional component, amino acids, volatile oil, bacteriostatic

CLC Number:

S667.9

MA Jinshuang,SHENG Ming’an,WANG Linxiang,LIU Hong. Analysis and Evaluation of Nutritional Components of Pouteria campechiana Seeds[J]. Chinese Journal of Tropical Crops, 2019, 40(2): 368-372.

Figures/Tables 5

References 26

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营养成分 Nutritional component	含量 Content	营养成分 Nutritional component	含量 Content
水分 Water	7.46±0.49	还原糖 Reducing sugar	0.46±0.07
灰分 Ash	2.22±0.14	维生素C Vc	0.002±0.00
淀粉 Starch	13.89±0.33	黄酮 Flavone	1.90±0.03
粗蛋白 Crude protein	1.12±0.09	多酚 Polyphenol	2.58±0.01
粗脂肪 Crude fat	6.27±0.98	多糖 Polysaccharide	8.04±0.16

营养成分 Nutritional component	含量 Content	营养成分 Nutritional component	含量 Content
水分 Water	7.46±0.49	还原糖 Reducing sugar	0.46±0.07
灰分 Ash	2.22±0.14	维生素C Vc	0.002±0.00
淀粉 Starch	13.89±0.33	黄酮 Flavone	1.90±0.03
粗蛋白 Crude protein	1.12±0.09	多酚 Polyphenol	2.58±0.01
粗脂肪 Crude fat	6.27±0.98	多糖 Polysaccharide	8.04±0.16

必需氨基酸 Essential amino acid	含量 content	非必需氨基酸 Non-essential amino acid	含量 content
苏氨酸 Thr	0.70	天冬氨酸^*Asp	3.20
缬氨酸 Val	0.82	谷氨酸^*Glu	5.06
蛋氨酸^*Met	0.19	丝氨酸 Ser	1.28
异亮氨酸 Ile	0.55	甘氨酸^*Gly	1.32
亮氨酸^*Leu	1.80	组氨酸 His	1.10
苯丙氨酸^*Phe	0.80	精氨酸^*Arg	2.27
赖氨酸^*Lys	0.68	丙氨酸 Ala	1.82
色氨酸 Trp	0.02	脯氨酸 Pro	0.94
		酪氨酸^*Tyr	0.35
		半胱氨酸 Cys	0.05

必需氨基酸 Essential amino acid	含量 content	非必需氨基酸 Non-essential amino acid	含量 content
苏氨酸 Thr	0.70	天冬氨酸^*Asp	3.20
缬氨酸 Val	0.82	谷氨酸^*Glu	5.06
蛋氨酸^*Met	0.19	丝氨酸 Ser	1.28
异亮氨酸 Ile	0.55	甘氨酸^*Gly	1.32
亮氨酸^*Leu	1.80	组氨酸 His	1.10
苯丙氨酸^*Phe	0.80	精氨酸^*Arg	2.27
赖氨酸^*Lys	0.68	丙氨酸 Ala	1.82
色氨酸 Trp	0.02	脯氨酸 Pro	0.94
		酪氨酸^*Tyr	0.35
		半胱氨酸 Cys	0.05

序号 Number	时间 Time/min	化合物名称 Compound name	分子式 Molecular formula	相对百分含量 Relative content/%
1	28.297	肉豆蔻酸 Tetradecanoic acid	C₁₄H₂₈O₂	0.396
2	32.500	棕榈酸 Hexadecanoic acid	C₁₆H₃₂O₂	8.158
3	32.619	二十烷 Eicosane	C₂₀H₄₂	3.322
4	34.528	油酸甲酯 Methyl oleate	C₁₉H₃₆O₂	0.431
5	34.995	十五酸甲酯 Methyl pentadecanoate	C₁₆H₃₂O₂	0.378
6	35.741	油酸（顺-十八碳烯酸）Oleic aid	C₁₈H₃₄O₂	10.466
7	35.818	油酸甘油脂 Glyceryl monooleate	C₂₁H₄₀O₄	0.789
8	35.999	(3Z,13Z),2-甲基-十八烯酸 2-Methyl-Z,Z-3,13-octadecadienol	C₁₈H₃₂	1.203
9	36.257	三十烷 Triacontane	C₃₀H₆₂	1.633
10	37.951	二十五烷 Pentacosane	C₂₅H₅₂	1.380
11	40.836	乙酸三十烷酯 Triacontyl acetate	C₃₂H₆₄O₂	0.517
12	41.157	二十四烷 Tetracosane	C₂₄H₅₀	3.184
13	41.255	22-二十三烯酸 22-Tricosenoic acid	C₂₃H₄₄O₂	0.560
14	42.021	邻苯二甲酸单（2-乙基己基）酯 Mono (2-ethylhexyl) phthalate	C₁₆H₂₂O₄	6.643
15	42.105	二十三烷 Tricosane	C₂₃H₄₈	1.857
16	42.412	二十六烯 Hexacosene	C₂₆H₅₂	0.835
17	42.704	二十六烷 Hexacosane	C₂₆H₅₄	1.544
18	43.694	碘十六烷 Hexadecane, 1-iodo-	C₁₆H₃₃I	1.509
19	44.516	3-甲基-十四烷 3-Methyl-tetradecane	C₁₅H₃₄	1.452
20	45.206	四十一醇 Hentetracontanol	C₄₁H₈₄O	1.663
21	46.545	芥酸酰胺 Erucylamide	C₂₂H₄₃NO	4.261
22	49.591	氯十九烷 Nonadecane, 1-chloro-	C₁₉H₃₉Cl	2.147