米槁种子主要营养成分分析  

Main Nutritional Components in Cinnamomum migao Seed

作　　者：王金华[1] 张娜[2] 王君[1] 武孔云[1] 

机构地区：[1]贵阳学院,贵州贵阳550005 [2]贵阳中医学院,贵州贵阳550002

出　　处：《贵州农业科学》2016年第9期117-119,共3页Guizhou Agricultural Sciences

基　　金：贵州省科学技术基金项目"米槁果实中抑制种子萌发的化学成分研究"[黔科合J字(2008)2138]

摘　　要：为综合开发米槁种子,采用常规方法对其水分、油脂、蛋白质、粗多糖和灰分进行测定,氨基酸自动分析仪测定其氨基酸组分。结果表明:米槁种子中油脂、蛋白质、水分、粗多糖、灰分的含量分别为55.721%、21.352%、9.000%、2.962%和1.408%。共检测出16种常规氨基酸,其中含有7种人体必需氨基酸,占氨基酸总量的36%。米槁种子中氨基酸组分较全,平衡效果好,可对其氨基酸进行开发利用。The moisture,oil,protein,crude polysaccharide,ash and amino acid components in C.migao seed were determined by the conventional method and automatic amino acid analyzer respectively to develop resources of C.migao seed comprehensively.Results：The oil,protein,moisture,crude polysaccharide and ash content in C.migao seed is 55.721%,21.352%,9.000%,2.962% and 1.408%separately.16 conventional amino acids are detected and 7kinds of essential amino acids account for 36%of total amino acids.The amino acids in C.migao seed can be developed and utilized because amino acid components in C.migao seed are entirety relatively and the balance between EAA and NEAA is better.

关 键 词：米槁 种子 营养成分 分析 

分 类 号：S330.35[农业科学—作物遗传育种] R151.3[农业科学—农艺学]