本所鳳山分所果樹園幾種熱帶果品的維生素丙測定簡報

Abstract

水果和蔬菜同為調節生理機能的重要食物，二者所含的營養素（Nutrients）和營養功用大概相似，它們不能供給我們很多的蛋白質和脂肪，因為它們所含的這兩種成分都極少。鮮果蔬菜中有些能供給一部分的醣類（Carbohydrates）。鮮果中所含的醣類，多為澱粉，果糖及蔗糖。澱粉與其他糖類的含量，常隨果實的種類和年齡而變異。鮮果和蔬菜在營養上的主要效用，是供給我們富於保護性的礦物質，維生素丙（Vitamin C）及粗纖維（Crude fiber）三種。這些營養素能促進體內細胞的正常生理作用，加速創口癒合及防止壞血病。纖維素雖無營養價值，但有助於腸之蠕動和作堆體之用。我們日常膳食中所獲得的維生素C，以來自蔬菜和鮮果為最多。 Fruit and vegetable are two important foods for regulating the physiological mechanism, and their nutrients and functions, for the most part, are similar. They cannot supply both carbohydrate and protein. Only a small amount of carbohydrate can be found in the fresh fruits and vegetables. Most of the carbohydrates in the fresh fruit are starch, fructose and sucrose. The amount of starch and other kind of Carbohydrate varies from the varieties and the age of the fruit trees. The main nutritive functions of fresh fruit and vegetable supply the protective minerals, vitamin C and crude fiber. These nutrients can promote the normal physiological action of the cells in body, accelerate convalenscence of wound, and prevent the scurvy. Fiber is helpful in wriggling of intestine, although it has no nutritive value. Most of the vitamin C in our diet comes from fruits and vegetables. Fresh fruits which are often consumpted by the people of Free China are: Orange, pomelo, lemon, pineapple, papaya, banana, mango, tomato, and watermelon. The main contribution of these fruits are vitamin A and vitamin C. The Vitamin C content of the kind and their varieties of the fruits as the tables shown in the above are detected in the Feng Shan Horticulture Experiment Station by C. F. Chen, Head of Department of Horticulture Products Processing and C. H. Hu, Senior Specialist.