固始鸡汤主要营养成分分析  

Analysis of primary nutritive compositions in Gushi chicken soup

作　　者：张小强[1] 田亚东[1] 康相涛[1] 韩瑞丽[1] 李朝云[1] 李丹[1] 

机构地区：[1]河南农业大学牧医工程学院,河南郑州450002

出　　处：《食品工业科技》2008年第1期268-270,共3页Science and Technology of Food Industry

基　　金：“863”项目(2002AA242021);国家农业科技跨越计划(2005EA750002);国家农业科技成果转化基金(2005410020580);河南省重大科技攻关项目(02201090·0322010600)

摘　　要：以10只纯系固始母鸡为原料,按传统工艺制备鸡汤,利用常规方法对固始鸡汤的主要营养成分进行分析。结果表明:鸡汤中粗蛋白质含量较高,为0.61%,氨基酸种类齐全但含量不平衡,4种鲜味氨基酸总量为5.83%(干样百分比)。此外,鸡汤中含有较丰富的不饱和脂肪酸,为74.223%。Ten experimental Gushi hens were processed to chicken soup according to typically traditional processing technology,and primary nutrient from Gushi chicken soup was analyzed with routine methods. The results showed that the content of crude protein was high（0.61%）, but the amino acid composition was not balanced. In dry sample,the total content of four delicious amino acid was 5.83%. The content of unsaturated fatty acids was rich（74.223% ）.

关 键 词：鸡汤 营养成分 氨基酸 脂肪酸 

分 类 号：TS201.4[轻工技术与工程—食品科学]