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食品研究与开发:2018,39(22):135-140
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林芝手掌参营养成分分析与评价
江洪涛,马斌,毕娜,马长中*
((西藏农牧学院食品科学学院,西藏林芝860000))
Composition Analysis and Quality Evaluation of Nutritional Components of Gymnadenia conopsea(L.)R.Br.from Linzhi
JIANG Hong-tao,MA Bin,BI Na,MA Chang-zhong*
((College of Food Science,Tibet Agricultural and Animal Husbandry College,Linzhi 860000,Tibet,China))
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投稿时间:2018-03-14    
中文摘要: 为评价手掌参的营养价值,以西藏林芝3个地方的手掌参样品为研究对象,对其6种主要营养成分、18种氨基酸及11种矿物元素进行分析。结果表明,手掌参成分主要为糖、粗纤维和蛋白质,共占55.81%(均值)。总糖平均含量为39.27%(均值),粗纤维平均含量为9.37%(均值);其灰分平均含量为1.04%(均值)。样品中必需氨基酸含量占氨基酸总量(essential amino acids/total amino acids,E/T)的34.19%(均值),必需氨基酸含量与非必需氨基酸含量的比值(essential amino acids/non essential amino acids,E/N)为52%(均值),鲜味氨基酸占总氨基酸的23.70%(均值)。药用氨基酸占总氨基酸的59.63%(均值),其中精氨酸、谷氨酸、天冬氨酸、缬氨酸含量较高;色氨酸为第一限制氨基酸。其含常量元素 K、Ca、Na;Zn、Mg、Pb 等元素未检出。
中文关键词: 手掌参  营养成分  矿物质  成分评价
Abstract:Abstract:Six nutritional components(total sugar,over sized fibres,crude protein,inorganic elements,crude fat,ash content)and eighteen amino acid and eleven miner elements in the Gymnadenia conopsea (L.)R.Br from three places of Linzhi city were analyzed.Comprehensive analysis and quality evaluation were carried out,the results indicated that the total content of total sugar ,crude protein,crude fat weight basis were 55.81%(mean value)and its total sugar was up to 39.27% (mean value),which reflected the quality characteristics of Gymnadenia conopsea(L.)R.Br and was higher than the percentage (9.37%)(mean value)of over sized fibres.The ash content only was 1.04% (mean value).The ratio of E/T of the plant and a ratio of E/N were 34.19% (mean value)and 52% (mean value).And with umamitaste and medical amino acids accounting for 23.70% (mean value)and 59.63%(mean value)of the total amino acids.arginine acid glutamic acid aspartic acid valine acid were the dominant amino acids in Gymnadenia conopsea (L.)R.Br Tryptophan is the first limiting acid.In addition,the Gymnadenia conopsea(L.)R.Br contained richful inorganic elements,especially K,Na,Ca,Fe.Lower heavy metals.
文章编号:201822023     中图分类号:    文献标志码:
基金项目:西藏自治区特色农产品加工与贮藏团队项目(2018KYTD-02)
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