辣木植物器官不同发育阶段的热值研究

对厦门40年生辣木植物各器官发育过程中的热值和灰分质量分数变化进行研究，结果表明：1）辣木各器官的灰分质量分数在3．50％～17．52％之间，干重热值在15．00～26．32kJ／g之间，去灰分热值在17．65～27．28kJ／g之间．各器官平均灰分质量分数的高低顺序是叶〉根〉果〉枝〉花〉种子，平均干重热值是种子〉花〉叶〉果〉枝〉根，平均去灰分热值是种子〉叶〉花〉果〉枝〉根；2）随着器官发育，灰分质量分数下降，但叶片例外，老叶为最高．干重热值是粗根〉细根，幼枝〉多年生枝〉二年生枝，幼叶〉成熟叶〉老叶，花蕾〉花朵，果实则随其发育而增加．去灰分热值变化有所不同，随叶片发育而升高，两种热值都是细根最低，种子最高；3）果实发育中的干重热值与灰分质量分数具有极显著的负相关（P〈0．01），根、叶器官中有显著的负相关（P〈0．05），而枝和花中的相关性不显著（P〉0．05）．

Study on the Caloric Value of Organs at the Different Development Stages of Moringa sp.

Caloric values and ash contents of various organs at the different growth stages of Moringa sp.were studied.The results showed as follows:1)Ash contents of Moringa sp.various organs were 3.50 %~17.52 %,gross caloric values were 15.00 kJ/g~26.32 kJ/g,and ash free caloric values were 17.65 kJ/g~27.28 kJ/g.The average ash contents of various organs follows in the order: leaf>root>fruit>branch>flower>seed;the average gross caloric values of various organs followed in the order:seed>flower>leaf>fruit>branch>root;the average ash free caloric values of various organs followed in the order:seed>leaf>flower>fruit>branch>root;2)The ash content decreased with the development of various organ,but the ash content of old leaf was the highest.Gross caloric value follows in the order: large root>fine root,twigs>perennial branch>2-year-old branch,young leaf>mature leaf>old leaf,flower bud>flower,the gross caloric values of fruit increased with the development of fruit.The changes in ash free caloric values of leaves were different from those in gross caloric values,and ash free caloric value increased with the growth of leaves.Both caloric values of fine root were the lowest and seed the highest;3)Gross caloric value was negative correlated remarkably with ash content(P<0.01)in the fruit during the different development stages also,correlated remarkably with ash content(P<0.05)for the root and the leaf,and was not correlated significantly correlated(P>0.05)for the branch and the flower.