苡仁营养成分的研究  

STUDY ON NUTRITIONAL COMPONENTS OF COIX LACHRYMA-JOBI

作　　者：高建华[1] 宁正祥[1] 罗尧晶[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]华南理工大学化学科学学院,广东广州510640

出　　处：《食品研究与开发》2006年第7期174-176,共3页Food Research and Development

基　　金：广东省自然科学基金资助项目(20020842);广东省科技计划项目资助(2003C20506)

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。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.

关 键 词：苡仁 营养成分 研究 

分 类 号：TS201.4[轻工技术与工程—食品科学]