对组培苗鲜罗汉果与干罗汉果提取物的营养成分进行分析和比较研究,分别测定了蛋白质、脂肪、总糖、碳水化合物、灰分、矿质元素、维生素E和氨基酸含量.结果表明:组培苗鲜罗汉果和干罗汉果蛋白质含量分别为22.23％、19.8％,氨基酸总量分别为12.51％、8.36％,其中人体必需氨基酸占氨基酸总量分别为38.13％、36.36％,矿质元素含量分别为1 081mg/100 g、1 089mg/100 g,维生素E含量分别为0.183mg/100 g、0.589mg/100 g.组培苗鲜罗汉果的蛋白质、氨基酸含量比组培苗干罗汉果分别高2.43％、4.15％,碳水化合物、维生素E含量组培苗干罗汉果比组培苗鲜罗汉果分别高2.44％、0.406mg/100 g,矿质元素、粗脂肪、总糖、灰分等含量两者不存在明显差异.%The nutrient compositions extracted from fresh and dry tissue culture seedling Luohanguo were ana-lyzed and compared,and the content of protein,fat,total sugar,carbohydrates,ash,mineral elements,vitamin E and amino acid were determined. The results showed that the content of protein in fresh and dry tissue culture seedling Luohanguo were 22. 23% and 19. 8%, the contents of total amino acids are 12. 51% and 8. 36%, in which,human body essential amino acids were 38. 13% and 36. 36%,the content of mineral elements were 1 081 mg/100g and 1 089 mg/100g,the content of vitamin E were 0. 183 mg/100g and 0. 589 mg/100g. The con-tents of protein and amino acid in fresh Luohanguo were higher than dry Luohanguo with 2. 43% and 4. 15% , the content of carbohydrate and vitamin E in dry Luohanguo were a slightly higher than fresh Luohanguo with 2. 44% ,0. 406 mg/100g. There was no significant difference in contents of mineral elements,crude fat, total sugar and ash between the two Luohanguo.
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