摘要
为了研究不同产地佛手营养成分的组成特点,采用常规方法测定佛手的灰分、粗脂肪、全氮和挥发油的含量;用氨基酸自动分析仪测定氨基酸的含量;原子吸收分光光度发测定矿质元素的含量.结果发现:4种佛手中以金佛手的粗脂肪含量最高,为4.83%;金佛手的全氮和氨基酸含量最高,分别为2.51%和8.33%,且佛手中以天冬氨酸的含量最高.佛手的挥发油含量较为丰富,达1.5%～1.7%.不同产地的佛手在灰分、总氮、氨基酸和粗脂肪含量等方面有较大差别.
The paper analyzed the nutrients of four bergamot species from different origins, determining the content of ash,fat,essential oil and total nitrogen by normal method and the content of amino acid by automatic amino acid analyzer. It was found that the content of the fat of Jinhua bergamot was 4.827%, higher than that of the other bergamots. The contents of total nitrogen and amino acid of Jinhua bergamot were respectively 2.506 and 8.334%, higher than those of the other bergamots. The content of aspartic acid was higher than that of the other amino acids and the content of essential oil from bergamots were also high. In a word, the contents of four bergamot species from different origins have much difference in ash,fat,total nitrogen and amino acids.
出处
《中南林业科技大学学报》
CAS
CSCD
2002年第4期66-68,共3页
Journal of Central South University of Forestry & Technology
基金
浙江省教委项目"佛手药理作用的研究"(19990501)的部分内容.
