| 芦笋营养成分的分析评价 |
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| 引用本文： | 李翠霞,毛箬青,李志忠,王永刚,刘晓风.芦笋营养成分的分析评价[J].现代食品科技,2011(10):1260-1263. |
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| 作者姓名： | 李翠霞 毛箬青 李志忠 王永刚 刘晓风 |
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| 作者单位： | 兰州理工大学生命科学与工程学院; |
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| 基金项目： | 甘肃省临夏州农业科学研究所委托项目(2010-09) |
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| 摘 要： | 本试验测定了97-2芦笋的营养成分,并对其营养价值与其他几个品系以及日常蔬菜进行了比较.结果表明,97-2芦笋含有较高的营养成分,每100 g该芦笋所含蛋白质、脂肪、总糖分别为3.25 g、0.25 g、2.64g,检测到了18种氨基酸,其中天冬氨酸115.13mg,占总氨基酸的3.05％,必需氨基酸占总氨基酸的34....
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| 关 键 词： | 芦笋 生化分析 营养评价 |
Composition Analysis and Nutritional Evaluation of the Asparagus |
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| LI Cui-xia,MAO Ruo-qing,LI Zhi-zhong,WANG Yong-gang,LIU Xiao-Feng.Composition Analysis and Nutritional Evaluation of the Asparagus[J].Modern Food Science & Technology,2011(10):1260-1263. |
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| Authors: | LI Cui-xia MAO Ruo-qing LI Zhi-zhong WANG Yong-gang LIU Xiao-Feng |
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| Affiliation: | LI Cui-xia,MAO Ruo-qing,LI Zhi-zhong,WANG Yong-gang,LIU Xiao-Feng(College of Life Science and Engingeering,Lanzhou University of Technology,Lanzhou 730050,China) |
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| Abstract: | The composition and nutrition of the hero asparagus new strain 97-2 asparagus was analyzed and compared with those of common vegetables.Contents of protein,fat and sugar in each 100 g of this asparagus were 3.25 g,0.25 g and2.64 g,respectively.Eighteen amino acids in 97-2 asparagus were found,in which aspartic acid content was 115.13 mg,being 3.05% of total amino acids.The ratios of total essential amino acids to total amino acids(EAA/TAA) were 34.95%.According to the nutritional evaluation on amino acid sc... |
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| Keywords: | asparagus biochemical composition nutritional evaluation |
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