Abstract:

In order to gain a deeper understanding of the nutritional components of Lafei pumpkin，this article took Lafei pumpkin，Beibei pumpkin，and Miben pumpkin as research objects，and measured their nutritional components. The results showed that there were differences in the nutritional components among the three varieties of pumpkin，with soluble solids content ranging from 26.42% to 27.33%，soluble sugar content ranging from 2.62% to 4.84%，crude fiber content ranging from 1.15% to 1.79%，and amylose content ranging from 0.07% to 2.38%. Dry matter contents were 144.3-171.7 g·kg^-1，starch contents were 21.8-47.1 g·kg^-1，dietary fiber contents were 22.9-37.2 g·kg^-1，fructose contents were 12.3-14.3 g·kg^-1，protein contents were 10.9-22.1 g·kg^-1，vitamin C contents were 161.3-288.2 mg·kg^-1，vitamin E contents were 8.3-12.3 mg·kg^-1，β-carotene contents were 3.3-5.8 mg·kg^-1，and total content of six amino acids was 1.88-3.52 g·kg^-1. Lafei pumpkin exhibited higher levels of soluble solids，starch，and fructose，at 27.33%，45.1 g·kg^-1，and 13.7 g·kg^-1，respectively. It was also rich in vitamins and essential amino acids. These results provide a basis for further development of Lafei pumpkin-related products.

Key words: pumpkin, nutritional component, vitamin, amino acid