| 苡仁营养成分的研究 |
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| 引用本文： | 高建华,宁正祥,罗尧晶. 苡仁营养成分的研究[J]. 食品研究与开发, 2006, 27(7): 174-176 |
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| 作者姓名： | 高建华 宁正祥 罗尧晶 |
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| 作者单位： | 华南理工大学轻工与食品学院 广东广州510640(高建华，宁正祥)，华南理工大学化学科学学院 广东广州510640(罗尧晶) |
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| 基金项目： | 广东省自然科学基金;广东省科技厅科技计划 |
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| 摘 要： | 对苡仁营养成分的测定结果表明,苡仁含蛋白质17.5%、必需氨基酸占氨基酸总量的35%、支链氨基酸占17.0%;总脂肪含量为5.9%,其中不饱和脂肪酸含量为85%;富含多种矿质元素、多糖以及抗氧化活性物质.揭示苡仁是一种营养丰富的药食两用原料.
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| 关 键 词： | 苡仁 营养成分 研究 |
| 收稿时间： | 2006-03-09 |
| 修稿时间： | 2006-03-09 |
STUDY ON NUTRITIONAL COMPONENTS OF COIX LA CHRYMA-JOBI |
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| GAO Jian-hua, NING Zheng-xiang, LUO Yao-jing. STUDY ON NUTRITIONAL COMPONENTS OF COIX LA CHRYMA-JOBI[J]. Food Research and Developent, 2006, 27(7): 174-176 |
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| Authors: | GAO Jian-hua NING Zheng-xiang LUO Yao-jing |
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| Affiliation: | 1. College of Light Industry and Food, South China University of Technology ,Guangzhou 510640 ,Guangdong, China; 2. College of Chemical Science, South China University of Technology ,Guangzhou 510640, Guangdong, China |
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| Abstract: | In this study, the nutritional components of Coix lachryma-jobi were analyzed. The results showed that Coix lachryma-jobi was a kind of herbaceous plant with high nutritional value. Its total protein content was 17.5 %, and its essential amino acid content and branched-chain amino acid content covered 35 % and 17 % of the total amino acid content, respectively. Its total fat content was 5.9 %, in which unsaturated fatty acid accounted for 85 %. It was abundant in mineral elements, polysaccharide, and antioxidant components. Theoretic foundation was given to the development of products of Coix lachryma-jobi. |
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| Keywords: | Coix lachryma-jobi nutritional components study |
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