藕粉的营养成分分析  

Analysis of nutrition facts in lotus root starch

作　　者：孙松鹤[1] 方明[1] 许学书[1] 王宇晓[1] 戴玉婷[1] 

机构地区：[1]华东理工大学食品科学与工程系,上海200237

出　　处：《食品科技》2009年第6期262-266,共5页Food Science and Technology

摘　　要：对藕粉中的常规营养成分微量和常量元素、蛋白质、还原糖、核黄素、烟酸、β-胡萝卜素、谷氨酸盐、游离氨基酸进行了分析,同时测定了其生物活性物质过氧化氢酶、多酚氧化酶的活力。在用两种不同提取方法分析藕粉中游离氨基酸时,均发现其含有γ-氨基丁酸,含量为0.56 mg/g,这在文献中并未报道过,随后收集其馏分进行质谱分析,进一步验证了藕粉中γ-氨基丁酸的存在。The essential nutrient facts of lotus root starch were analyzed in the paper, such as trace element and usual element, protein, water-soluble carbohydrate, riboflavin, niacin, beta carotene, glutamate salt, free amino acids. Simultaneously, bio-active compounds such as catalase, polyphenoloxidase, were determined. When free amino acids analyzed, two extracting methods were adopted, γ-aminobutyric acid had all been discovered, and the content was 0.56 mg/g. It was not reported in earlier literatures. Subsequently, the fraction was analyzed with mass spectrograph. This further verified that there was γ-aminobutyric acid in lotus root starch.

关 键 词：藕粉 营养成分 Γ-氨基丁酸 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] TS236.9[轻工技术与工程—食品科学与工程]