摘要
以四川蕨麻为原料,对其营养成分和呈味成分进行分析与评价。结果表明:四川蕨麻的营养成分中,总糖含量为47%,粗蛋白含浅红哦8%,粗脂肪含量为7%;蕨麻氨基酸种类丰富,含有多种人体必需氨基酸;富含多种有机酸及Mg,K,Mn,Cu,Zn等多种无机元素;而呈味成分中,谷氨酸含量为9.6 mg/g,TAV值为32;乙酸含量达到3.43 mg/g,其TAV值为51.9;可溶性糖占蕨麻总量的36.03%。四川蕨麻是一种营养丰富,以酸甜味为主,多种风味并存的天然保健食品。
The nutrition composition and taste components of Sichuan potentilla anserina were analysed and evaluated. The results show that in its nutrition compositions the content total sugar reached 47%, the crude protein and fat were 8% and 7%, respectively. The kinds of amino acids are varied. Inorganic elements such as Mg, K, Mn, Zn and Cu were richer. In its taste components, the contents of glutamic acid reach 9.6 mg/g and its TAV is 32, acetic acid is 3.43 mg/g and its is TAV 51.9, the content of soluble sugar is 36.03%. Sichuan Potentilla anserina is a kind of good taste food with delicious sour sweet flavor.
出处
《食品工业》
CAS
北大核心
2013年第2期180-183,共4页
The Food Industry
关键词
蕨麻
营养成分
呈味成分
分析
评价
Potentilla anserina
nutrition
taste
analysis
evaluate
