山葵酱的研制及营养成分分析  

The manufacture and nutritional analysis of the wasabi jam

作　　者：刘天贵[1] 

机构地区：[1]重庆师范大学生命科学学院,重庆400047

出　　处：《中国调味品》2005年第2期24-26,10,共4页China Condiment

基　　金：重庆市教委课题(渝教高[2003]14号)

摘　　要：为了进一步开发利用山葵,采用机械打浆,把山葵根茎清洗消毒后,磨成浆,装瓶杀菌成为山葵酱。同时,用化学方法和仪器法分别进行营养成分的分析。结果表明,山葵酱口感好,呈绿色,有辛辣味,营养丰富,蛋白质含量5.65％,含有17种氨基酸,脂肪含量1.2％,维生素C含量169.2mg／100g,异硫氰酸酯含量0.80mol／mL,这是山葵酱含有的其他酱类食品不能相比的特有成分,有抗癌作用,是一种真正的绿色调味食品。这为进一步开发利用山葵植物提供了科学依据。The wasabi jam is manufactured by the used beating method of the machinery,for the further develop the make use of the wasabi. The nutritional analysis of the wasabi jam is used by the chemical methods, and instrument examination of the heath is used by the microbiological methods. The result shows that wasabi jam is green, there is pungent a sharp, and rich nutrition, protein content is 5. 65%, amino acid is complete, there is 17kinds, fatty content is 12%, vitam C is169. 2mg/100g,isothiocyanate is 0.80mol/mL,that is anti-cancer matter, this can be not compare with other jams, this is geen food (this is food of the an-poison, an-harm ,nutrition and security). The proved theory according to the go a step further develop and utilize of the wasabi.

关 键 词：山葵 营养成分 异硫氰酸酯 矿物质 绿色食品 

分 类 号：TS201.4[轻工技术与工程—食品科学]