摘要
为研究水晶冰菜的营养价值,采用国标方法对其中营养成分进行测定,并同3种常见叶菜进行对比分析。结果表明,新鲜水晶冰菜中水分含量95.7%、灰分含量1.1%、蛋白质含量1.53%、总碳水化合物1.7%、粗脂肪<0.1%、不溶性膳食纤维0.524%、维生素A(vitamin A)6.20μgRE/100 g、维生素C(vitamin C)20.8 mg/100 g、β-胡萝卜素406μg/100 g;含有钙、铁、磷、钾等10种微量或常量元素。同时富含16种氨基酸,除色氨酸外其余7种人体必需氨基酸(essential amino acid,EAA)俱全,占总氨基酸含量的37.81%,占非必需氨基酸(nonessential amino acid,NEAA)含量的60.80%,基本属于理想蛋白质。同普通叶菜类蔬菜相比,水晶冰菜营养成分十分丰富,具有高蛋白、高矿物质、低脂肪、低不溶性膳食纤维的营养优点,是一种宝贵的可食用资源。
In order to study the nutritional value of Mesembryanthemum crystallinum L., the nutritional components were measured by the national standard method, and three leaf vegetables were compared and analyzed. The results showed that 95.7 % moisture content,1.1 % ash, 1.53 % protein content, 1.7 % total carbohydrate, crude fat <0.1 %, 0.524 % insoluble dietary fiber, 6.20 μgRE/100 g Vitamin A, 20.8 mg/100 g Vitamin C, 406 g/100 g β-carotene, and 10 trace or constant elements such as Ca, Fe, P, K and so on. At the same time, a total of 16 amino acids were found,including all the essential amino acid(EAA) except tryptophan, which accounted for 37.81 % of the total amino acids and accounted for 60.80 % of nonessential amino acid(NEAA). Compared with the common leafy vegetables,the Mesembryanthemum crystallinum L. were rich in nutrients and had the nutritive advantages of high protein, high minerals, low fat, low insoluble dietary fiber. It is a valuable edible resource.
作者
焦云鹏
JIAO Yun-peng(Jiangsu Food & Pharmaceutical Science College,Huai'an 223003, Jiangsu, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第9期181-185,共5页
Food Research and Development
基金
淮安市精准农业技术实验室(HAP201703)
江苏食品药品职业技术学院校级项目(YY20170029)
关键词
水晶冰菜
营养分析
氨基酸组成
微量元素
维生素
Mesembryanthemum crystallinum L.
nutrition analysis
amino acid composition
trace elements
vitamin
