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| Analysis and Evaluation of Nutritional Component and Antioxidant Activity of Cucumis metuliferus |
| XIE Hong-qi 1，2，3，4，HE Ying-jie 1，2，4，YANG Tian 1，XIE Bing-yan 5，WANG Lei 6，KANG Xin-cong 1，2，4，ZHANG Zhi-xu 2，3，4，LIU Dong-bo 1，2，3，4* |
| 1 College of Horticulture and Landscape，Hunan Agricultural University，Changsha 410128，Hunan，China；2 State Key Laboratory of Subhealth Intervention Technology，Changsha 410128，Hunan，China；3 Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization，Changsha 410128，Hunan，China；4 Hunan Co-innovation Center for Utilization of Botanical Functional Ingredients，Changsha 410128，Hunan，China；5 Institute of Vegetables and Flowers，Chinese Academy of Agricultural Sciences，Key Laboratory on Genetic Improvement for Vegetable Germplasm，Ministry of Agriculture，Beijing 100081，China；6 Liaoning Shengqihaotian Biomedical Science and Technology Co.，Ltd.，Shenyang 110000，Liaoning，China |
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Abstract This paper tested the nutritional components of the novel germplasm resource Cucumis metuliferus，
and evaluated its antioxidant activities by series of methods，including high performance liquid chromatography，
ultraviolet spectrophotometer and full-automatic amino acid analyzer．The results showed that Cucumis metuliferus was
rich in nutrients containing with VC， polyphenols，saccharides and amino acids．The VC content was 125 mg·kg-1，
the polyphenols content was 314 mg·kg-1，the total soluble saccharides and soluble polysaccharides content were
2.7% and 0.5%，respectively．The total free amino acid and essential amino acid content were 9 908、3 120
mg·kg-1，respectively．The weights of moisture and ash were determined as 95.0% and 0.6% of their fresh weights，
respectively．Antioxidant ability of Cucumis metuliferus was detected．Half scavenging capacity of DPPH free radical
and hydroxyl radical in Cucumis metuliferus was measured as 0.060 g·mL-1 and 0.036 g·mL-1，respectively．
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Received: 28 February 2017
Published: 09 May 2017
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