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作 者:杨柳[1] 吴雪辉[1] 沈冰[1] 郑志丹[1] 谭靖怡
出 处:《食品工业科技》2015年第23期358-362,共5页Science and Technology of Food Industry
基 金:广东省林业科技创新项目(2014KJCX016-02;2012KJCX011-03)
摘 要:为了解红花油茶花的营养价值,以目前主要推广种植的浙江、腾冲、广宁3个红花油茶品种的花为原料,测定蛋白质、粗脂肪、总糖、还原糖、多糖、氨基酸、黄酮、多酚、花青素和维生素C等主要营养成分,并进行评价。结果表明:红花油茶花营养成分丰富,其中总糖、还原糖和多糖含量较高,分别为31%~37%、17%~26%和7.1%~8.2%,蛋白质含量在3.2%~3.6%之间;抗氧化成分含量较高,黄酮和多酚含量高达3000 mg/100 g以上,花青素为251~416 mg/100 g,维生素C为10~21 mg/100 g;3种红花油茶花营养成分的主成分分析显示,浙江红花、腾冲红花和广宁红花油茶花中营养成分综合评分分别为2.630、-0.428和2.032,说明浙江红花油茶花的营养价值较好。3种红花油茶花的氨基酸种类齐全、含量丰富,总量介于145.65~171.72 mg/100 g之间,均含有7种以上人体必需氨基酸;浙江红花油茶花的氨基酸比值得分最高;腾冲红花油茶花的蛋白质消化利用率最高,且其味觉氨基酸比例最优。在既定的测定范围内,综合分析表明浙江红花油茶花的营养价值最好。In order to understand the nutritional value of Camellia chekiangoleosa flowers, using three kinds of Camellia chekiangoleosa flowers as raw material, including Camellia chekiangoleosa Hu, Camellia reticulata and Camellia semiserrata,which are cultivated on a large scale. Contents of protein, crude fat,total sugar, reducing sugar,polysaccharide,amino acid, fiavonoids, polyphenol, anthocyanins and Vc were determined using chemical analysis.Duncan analysis, principal component analysis were used to process the tested data.According to the results, nutrition components of Camellia chekiangoleosa Flowers were rich of nutritional components,of which the total sugar, reducing sugar and polysaccharide content were 31%-37%, 17%-26% and 7.1%-8.2%, respectively, and protein content was between 3.2% ~ 3,6% .The antioxidant ingredient were higher, of which flavonoids and polyphenols were more than 3000 rag/100 g,anthocyanins was 251~416 mg/100 g,vitamin C was 10~21 mg/100 g. The result of principal component analysis model showed that the nutrients composite scores of Camellia chekiangoleosa Hu flower, Camellia reticulata flower and Camellia semiserrata flower were 2.630,-0.428 and 2.032, respectively.It meaned that nutritional value of Camellia chekiangoleesa Hu flower was better.Three cultivars flowers amino acid composition were rich,and the amount between 145.65~171.72 mg/100 g.AII cultivars contains more than 7 kinds of essential amino acids. The analysis result indicated that score of the ratio coefficient of acid of Camellia chekiangoleosa Hu flower was the highest of three kinds.While the protein digestibility of Camellia reticulate flower was the best, and its composition ratio of taste amino acids was the most excellent. Within the scope of the established determination, integrated analysis imply that Camellia chekiango/eosa Hu flower was the best.
分 类 号:TS201.4[轻工技术与工程—食品科学]
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