| 安徽芡实营养特性分析 |
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| 引用本文： | 张汆,张国权,郑建梅,贾小丽.安徽芡实营养特性分析[J].中国食品添加剂,2010(2). |
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| 作者姓名： | 张汆 张国权 郑建梅 贾小丽 |
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| 作者单位： | 1. 滁州学院化学与生命科学系,滁州,239012
2. 西北农林科技大学食品科学与工程学院,杨凌,721200 |
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| 基金项目： | 滁州学院科研基金资助项目 |
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| 摘 要： | 以安徽产芡实为原料,分别对其中主要营养组分、氨基酸组成和矿物元素进行了分析.分析结果显示,芡实是一种淀粉基原料,其中淀粉含量为72.27%,粗蛋白质含量与大米接近,为9.72%,脂肪含量较低.芡实蛋白中必需氨基酸总量达39.9,远高于标准必需氨基酸模式27.0.矿物元素的分析结果显示,芡实中含有丰富的镁、钠、钙、钾、铁、锌、锰等矿物元素,其中镁含量高达367.10mg/kg,硒含量为0.032mg/kg,四种重金属含量均未超出食品卫生标准的限量规定.此外,芡实中还含有丰富的酚类物质(0.79mg/g).
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| 关 键 词： | 芡实 营养组分 分析 |
Analysis of Nutritional Constitutes in Gorgon Nut(Euryale Ferro Sails.)from Anhui |
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| ZHANG Cuan,ZHANG Guo-quan,ZHENG Jian-mei,JIA Xiao-li.Analysis of Nutritional Constitutes in Gorgon Nut(Euryale Ferro Sails.)from Anhui[J].China Food Additives,2010(2). |
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| Authors: | ZHANG Cuan ZHANG Guo-quan ZHENG Jian-mei JIA Xiao-li |
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| Affiliation: | ZHANG Cuan1,ZHANG Guo-quan2,ZHENG Jian-mei2,JIA Xiao-li1(1.Department of Chemistry , Life Science,Chuzhou University,Chuzhou 239012,2.College of Food Science , Engineering,Northwest A & F University,Yangling 712100) |
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| Abstract: | The main nutritional compositions,amino acid constitutes and the mineral elements of Gorgon nut from Anhui province were investigated in this article.The results showed that the Gorgon nut is a starch base material,it contained about 72.27% starch.The crude protein content is close to that of rice,about 9.72%,and few lipids.The total content of essential amino acids got up to 39.9,which much higher than that of standard model made by the FAO.The analysis results of mineral elements shows that rich Mg,Na,Ca,... |
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| Keywords: | gorgon nut nutritional constitutes analysis |
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