怀姜与其他品种生姜营养成分分析  

Analysis of Nutritional Components between Huaijiang and Other Varieties of Ginger

作　　者：陈欣 常霞[1] 梁雅辉[1] 张永贤 韩红园 赵天增[1] 张海艳[1] CHEN Xin;CHANG Xia;LIANG Ya-hui(Key Laboratory of Natural Products,Henan Academy of Science,Zhengzhou,Henan 450002)

机构地区：[1]河南省科学院天然产物重点实验室,河南郑州450002 [2]博爱县农产品质量安全综合检测中心,河南新乡454450

出　　处：《安徽农业科学》2020年第18期194-196,209,共4页Journal of Anhui Agricultural Sciences

基　　金：国家“重大新药创制”科技重大专项(2018ZX09711001-008-004);河南省科学院省级财政预算科研开发项目(18GJ13001)。

摘　　要：采用直接干燥法、灼烧法、凯氏定氮法、索氏抽提法、火焰原子吸收光谱法、钼蓝分光光度法、氢化物原子荧光光谱法等国家标准方法对怀姜和其他6种具有地域特色生姜的水分、灰分、蛋白质、脂肪等主要营养成分和Se、P、Ca、Mg、K、Fe、Mn、Na、Zn、Cu等微量元素进行测定、对比与分析。结果表明,怀姜中的主要营养成分和微量元素含量相对丰富且稳定,其中灰分、蛋白质、脂肪、硒、铁、铜的含量明显高于其他品种,尤其是硒元素,由于博爱县当地富硒土壤和自然环境的特殊作用,使得怀姜中硒含量非常丰富,为0.064~0.077 mg/kg,经常食用怀姜可以为机体补充多种微量元素,尤其是缺硒人群,经常食用怀姜可以达到补硒的效果。The main nutrients(such as water,ash,protein,fat and other major nutrients)and trace elements(such as Se,P,Ca,Mg,K,Fe,Mn,Na,Zn,Cu)of Huaijiang and other varieties of ginger were determined,compared and analyzed by national standard method(such as direct drying method,burning method,Kjeldahl method,Soxhlet extraction method,flame atomic absorption spectrometry,molybdenum blue spectrophotometry,hydride atomic fluorescence spectrometry,etc.).The results showed that the contents of main nutrients and trace elements in Huaijiang were relatively rich and stable.Among them,the contents of ash,protein,fat,selenium,iron and copper were significantly higher than those of other varieties,especially selenium.Due to the special role of the local selenium-enriched soil and natural environment in Boai County,the selenium content in Huaijiang was very rich,ranging from 0.064 to 0.077 mg/kg.Frequent consumption of Huaijiang could supplement a variety of trace elements for the body,especially for selenium-deficient people,frequent consumption of Huaijiang could achieve the effect of selenium supplementation.

关 键 词：怀姜 生姜 营养成分 微量元素 对比分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]