大叶紫薇籽的营养成分分析与评价  

ANALYSIS AND EVALUATION OF NUTRITIONAL COMPONENTS IN THE LAGETSTROEMIA SPECIOSA SEED

作　　者：张丽[1] 刘书成[2] 李德涛[2] 陈惠香[2] 高加龙[2] 

机构地区：[1]广东海洋大学农学院,广东湛江524025 [2]广东海洋大学食品科技学院,广东湛江524025

出　　处：《食品研究与开发》2009年第10期139-142,共4页Food Research and Development

基　　金：广东海洋大学自然科学基金(2008)

摘　　要：采用常规食品分析方法对湛江产大叶紫薇籽的营养成分进行分析与评价,研究结果表明大叶紫薇籽中粗蛋白质和粗脂肪含量较低;矿物质含量丰富,尤其是K和Ca的含量较高;大叶紫薇籽中氨基酸种类齐全,氨基酸总量为10.2%,氨基酸评分为81.7,营养价值较高,第一限制氨基酸为含硫氨基酸;大叶紫薇籽油中饱和脂肪酸主要是棕榈酸(35.24%),单不饱和脂肪酸主要是油酸(21.46%),多不饱和脂肪酸有亚油酸(22.46%)和α-亚麻酸(17%),不饱和脂肪酸总含量高达61.1%。Nutritional components of Lagetstroemia speciosa seed from Zhanjiang were analyzed and evaluated by conventional food analysis methods. The results showed that the content of protein and fat from the Lagetstroemia speciosa seed was lower; but it was rich in minerals, especially potassium and calcium; the amino acid type of Lagetstroemia speciosa seed was complete, the total content of amino acid was 10.2 %, amino acid score was 81.7, the nutritional value was higher, and the first limiting amino acid was sulfur amino acid; the saturated fatty acid from the seed oil was mainly palmic acid, the content of which was 35.24 % ; the content of oleic acid, linoleic acid and linolenic acid was 21.46 %, 22.46 % and 17 %, respectively; the content of unsaturated fatty acid was 61.1%.

关 键 词：大叶紫薇 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]