Journal of South China University of Technology(Natural Science Edition) ›› 2004, Vol. 32 ›› Issue (3): 41-43.

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Determination and Evaluation of the Nutritive Composition in the Seed Kernel of White Pitaya

Pan Yan-li Rui Han-ming Lin Chao-peng   

  • Received:2003-09-12 Online:2004-03-20 Published:2015-09-08
  • Contact: 潘艳丽（1979－）‚女‚硕士生‚主要从事食品加工与保藏研究． E-mail:yanli79＠163.net
  • About author:潘艳丽（1979－）‚女‚硕士生‚主要从事食品加工与保藏研究．

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Abstract: The nutrition composition in the seed kernel of white pitaya was analyzed．The results show the following contents：32．02％ （mass fraction‚the same below） of fat‚22．06％ of protein‚21．03％ of starch‚10．35％ of rough fiber‚5．80％ of moisture‚3．18％ of ash and1．75％ of total sugar．The amino acid and fatty acid compositions of the protein in the seed kernel were also analyzed‚showing80．83％ of unsaturated fatty acid content in fatty acid‚and in unsaturated fatty acid‚54．43％ of linoleic acid con-tent———the highest of all．

Key words:  white pitaya, seed kernel, nutritive composition

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