桑椹籽与桑椹籽油的营养成份特性研究  

The Composition and Some Characteristics of the Seeds and the Seed-oil of Mullberry

作　　者：金杰[1] 张锋[2] 解成骏[3] 

机构地区：[1]江苏省徐州医药高等职业学校,江苏徐州221116 [2]徐州工业职业技术学院,江苏徐州221140 [3]云南省文山师范高等专科学校,云南文山663000

出　　处：《食品与发酵科技》2009年第2期42-44,共3页Food and Fermentation Science & Technology

摘　　要：分析了桑椹籽和籽油的化学成份。桑籽含29.3%的油,21.20%的粗蛋白,灰分7.598%,还分析了桑籽的氨基酸成份。籽油中含亚油酸82.85%,桑籽油的物化指标为:皂化值177.67,过氧化值2.66,酸价9.3,折光指数1.4754(20℃)。The composition of mullberry seeds-oil were analyzed. The seeds contain 29.3% oil,21.20% protein,The amino acids composition of the seeds were determined.The seed-oil contains 82.85% linoleic acid,The refractive index of the seed-oil,nd20 =1.4754,the saponification value=177.67,POV=2.66,acid value=9.3.

关 键 词：桑椹籽 桑椹籽油 营养 研究 

分 类 号：TS201.4[轻工技术与工程—食品科学] R151[轻工技术与工程—食品科学与工程]