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投稿时间：2021-02-08
投稿时间：2021-02-08
中文摘要: 以超声破壁的刺五加叶茶为试材，测定刺五加叶茶的水分、灰分、还原糖、粗蛋白、粗纤维、脂肪、维生素C、B族维生素、微量元素和氨基酸含量，并将其与未经处理的刺五加叶进行比较研究，综合评价刺五加叶茶的营养价值。结果表明：刺五加叶茶中水分含量为（7.495±0.79）%，灰分含量为（0.131±0.02）%，粗蛋白含量为（2.081±0.12）%，粗脂肪含量为（2.072±0.09）%，粗纤维含量为（5.743±0.83）%，还原糖含量为（6.237±0.71）%，维生素 C 含量为（7.834±0.52）mg/100 g；氨基酸总含量为18.404 g/100 g；共检出7种微量元素，5种B族维生素。除水分外，刺五加叶茶的营养成分含量均高于未经处理的刺五加叶。综上，超声破壁的刺五加叶茶表现出较高的营养价值，适宜工业化规模生产。
Abstract:Ultrasonically broken Acanthopanax senticosus tea was used as a test material to determine the moisture，ash，reducing sugar，crude protein，crude fiber，fat，vitamin C，B vitamins，trace elements and amino acid content of Acanthopanax senticosus leaf tea.These results were compared with those of untreated Acanthopanax senticosus leaves to comprehensively evaluate the nutritional value of Acanthopanax senticosus tea.The results showed that the water content of Acanthopanax senticosus tea was（7.495±0.79）%，the ash content was（0.131±0.02）%，the crude protein content was（2.081±0.12）%，and the crude fat content was（2.072±0.09）%，crude fiber content was（5.743±0.83）%，reducing sugar content was（6.237±0.71）%，vitamin C content was（7.834±0.52）mg/100 g，total amino acid content was 18.404 g/100 g，and the seven trace elements，5 VBwere detected.The nutrient content of the ultrasonically broken Acanthopanax senticosus tea was found to be higher than that of the untreated Acanthopanax senticosus leaves.Thus，these results indicated that ultrasonication of Acanthopanax senticosus tea could increase its nutritional value and was suitable for industrial-scale production.
keywords: Acanthopanax senticosus leaf tea Acanthopanax senticosus leaf ultrasonic nutrient amino acids trace element
文章编号：202202026 中图分类号： 文献标志码：
基金项目:佳木斯大学科技创新团队建设计划项目（cxtd202103）；北药及功能食品优势学科（2018-TSXK-02）
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