芡茎的氨基酸组成分析与营养价值评价  

Amino acids composition analysis and nutritional evaluation of Euryale petioles and pedicel

作　　者：伍城颖[1] 沈蓓[1] 陈广云[1] 谷巍[1] 吴启南[1] 

机构地区：[1]南京中医药大学药学院,江苏南京210023

出　　处：《食品工业科技》2013年第21期338-342,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2011BAI04B06);江苏省高等学校"中药资源化学研究"优秀科技创新团队(2011)项目;江苏省2013年度普通高校研究生科研创新计划项目(CXLX13_600)

摘　　要：采用氨基酸自动分析仪对采集于江苏9个不同地区的芡茎进行检测,对其氨基酸组分进行分析和比较,并对其营养价值进行评价。结果显示:不同产地样品的氨基酸含量有较大差异,芡茎中总氨基酸平均值为5.19g/100g,含有17种氨基酸,包含人体必需氨基酸7种,必需氨基酸比例比较均衡,符合WHO/FAO的推荐标准。因此,芡茎是一种氨基酸含量丰富的水生蔬菜,有较高的营养价值,极具开发利用价值。Euryale petioles and pedicel collected from 9 regions of Jiangsu province were detected using an automatic amino acid analyzer. The amino acid compositions of 9 samples were analyzed and compared. The nutritional value was evaluated.The results showed that the average content of total amino acid was 5.]9g/100g.AII samples contained 17 kinds of amino acids and included 7 kinds of essential amino acids in a balanced ratio, which meeting the recommendation of the WHO/FAO.Amino acid contents of samples from different origin were different.Therefore,Euryale petioles and pedicel is an aquatic vegetable rich in amino acid.The development and utilization of it should be done for its higher nutritional value.

关 键 词：芡茎 氨基酸 营养评价 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]