CAJ | 학술논문

用比色法测定了莲藕不同部位对不饱和脂肪酸、饱和脂肪酸以及胆固醇的吸附能力.研究结果表明,莲藕的形态学上端、中部、下端对油脂的吸附能力大致相同,但对不饱和脂肪酸的吸附以形态学下端为最大,对饱和脂肪酸的吸附以形态学上端为最大;当吸附时间为150 min、用量为0.1 g时,莲藕对胆固醇的吸附能力最强.莲藕对油脂和胆固醇均具有一定的吸附能力,属于一种优质的保健蔬菜品种.
용비색법측정료련우불동부위대불포화지방산、포화지방산이급담고순적흡부능력.연구결과표명,련우적형태학상단、중부、하단대유지적흡부능력대치상동,단대불포화지방산적흡부이형태학하단위최대,대포화지방산적흡부이형태학상단위최대;당흡부시간위150 min、용량위0.1 g시,련우대담고순적흡부능력최강.련우대유지화담고순균구유일정적흡부능력,속우일충우질적보건소채품충.
This study used the colorimetric method to determine the absorptive properties of different morphological parts of lotus root for the unsaturated fatty acid, saturated fat and cholesterol. The results showed that the three different morphological parts of lotus root had roughly the same adsorptive ability for fat, but the morphological lower end possessed the strongest adsorptive ability for unsaturated fatty acid, while the morphological upper end possessed the strongest adsorptive ability for saturated fatty acid. Lotus root had the strongest adsorptive ability for cholesterol when the adsorption time was 150 min and the dosage of lotus root was 0.1 g. Lotus root had a high absorptive capacity for fat and cholesterol, and it was an excellent health-care vegetable.