紫苏营养成分的研究  

Investigation of the nutritional contents of parilla

作　　者：张洪[1] 黄建韶[1] 赵东海[1] 

机构地区：[1]湖南文理学院生命科学系,湖南常德415000

出　　处：《食品与机械》2006年第2期41-43,共3页Food and Machinery

摘　　要：对紫苏的叶、茎、籽中营养成分进行了研究。结果表明:紫苏中氨基酸含量丰富,含有8种人体必需氨基酸;紫苏叶片中粗蛋白含量较高,为27.8%,β胡萝卜素含量为56.5mg/kg;紫苏茎、叶中挥发油含量为0.57%;紫苏油中α-亚麻酸含量为62.73%。The nutritional contents of Perilla＇ s leave, stem and seed were investigated. The content of amino acid is very rich in Perilla. There are eight essential amino acid in Perilla. The content of raw protein is 27.8% in the leave, β-carotene 56.5% mg/kg, volatile oil was 0.57% in the stem and leave,and α-linoleic acid 62.73% in the seed oil.

关 键 词：紫苏 营养成分 Α-亚麻酸 开发 

分 类 号：TS201.4[轻工技术与工程—食品科学]