玛咖与酒浸玛咖的成分分析与比较  

Component Analysis and Comparison with Maca and Wine-soaked Maca

作　　者：郑朋朋[1] 李珊[1] 张加研[2] 敖新宇[1] 

机构地区：[1]西南林业大学生命科学学院,云南昆明650224 [2]西南林业大学材料学院,云南昆明650024

出　　处：《食品研究与开发》2015年第17期36-39,共4页Food Research and Development

基　　金：云南省优势特色重点学科生物学一级学科建设项目(50097505)

摘　　要：以云南种植玛咖为试验材料,对酒浸玛咖与玛咖中的蛋白质、粗纤维、糖类、矿质元素分别进行分析和比较。结果表明:两者各成分的含量间存在极显著差异;酒浸玛咖中的多糖和粗纤维明显高于玛咖中的含量,分别为玛咖含量的158.10%和178.70%;所测定的矿质元素,酒浸玛咖中均高于玛咖中的含量,其中Zn和Ca分别是玛咖中含量的144.64%和210.47%。从而说明酒浸玛咖存在开发利用的潜在价值。In order to compare differences in composition between Maca and Wine-soaked Maca. Lijiang,Yunnan planted Maca as the material for the test,protein, crude fiber, carbohydrates, mineral elements content were determined and compared. There was a significant difference among the component content; Wine-soaked Maca＇s polysaccharides and crude fiber content was significantly higher than the content of Maca, was 158.10 %and 178.70 % of Maca; Mineral elements were higher than the content of Maca,especially Zn and Ca was144.64 % and 210.47 % content of Maca. Thus indicating the presence of the potential value of the development and utilization of Wine-soaked Maca.

关 键 词：玛咖 酒浸玛咖 成分分析 矿质元素 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]