食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
2期
78-80
,共3页
饶先军%汪立成%刘春梅%袁霞
饒先軍%汪立成%劉春梅%袁霞
요선군%왕립성%류춘매%원하
红托竹荪%营养成分%测定方法
紅託竹蓀%營養成分%測定方法
홍탁죽손%영양성분%측정방법
Long Net Stinkhorn%nutrient%determination methods
红托竹荪具有丰富的营养价值和保健价值,本文主要进行了红托竹荪的各种营养成分的测定和研究,最后得出竹荪含水量89.86%,可溶性蛋白质含量181.05mg/100g,游离氨基酸含量308.780mg/100g·FW,谷氨酸含量133.576mg/100g·FW,类黄酮含量22.5mg/100g,Vc含量106.77mg/100g,总糖含量285.59mg/100g.
紅託竹蓀具有豐富的營養價值和保健價值,本文主要進行瞭紅託竹蓀的各種營養成分的測定和研究,最後得齣竹蓀含水量89.86%,可溶性蛋白質含量181.05mg/100g,遊離氨基痠含量308.780mg/100g·FW,穀氨痠含量133.576mg/100g·FW,類黃酮含量22.5mg/100g,Vc含量106.77mg/100g,總糖含量285.59mg/100g.
홍탁죽손구유봉부적영양개치화보건개치,본문주요진행료홍탁죽손적각충영양성분적측정화연구,최후득출죽손함수량89.86%,가용성단백질함량181.05mg/100g,유리안기산함량308.780mg/100g·FW,곡안산함량133.576mg/100g·FW,류황동함량22.5mg/100g,Vc함량106.77mg/100g,총당함량285.59mg/100g.
Long Net Stinkhorn is rich in nutritional value and healthy function, the various nutrient determination methods were mainly summarized, and the nutrient efficacy were also studied.The moisture of Net Stinkhorn were 89.86%, soluble protein content were 181.05mg/100g, free amino acid were 308.780mg/100gFW, glutamic acid were 133.576mg/100gFW, flavonoids were 22.5mg/100g, Vc were 106.77mg/100g, total sugar were 285.59mg/100g.
