CAJ | 학술논문

以5份辣椒叶资源为试验材料,测定其部分营养保健成份的含量,同时对其理化性质进行分析.结果表明:辣椒叶中各种营养保健成分存在差异,以总淀粉含量较高.另外,辣椒叶中的膳食纤维含量也较高,以不溶性膳食纤维为主.同时,不同辣椒叶对油脂和胆固醇也具有不同的吸附能力.
이5빈랄초협자원위시험재료,측정기부분영양보건성빈적함량,동시대기이화성질진행분석.결과표명:랄초협중각충영양보건성분존재차이,이총정분함량교고.령외,랄초협중적선식섬유함량야교고,이불용성선식섬유위주.동시,불동랄초협대유지화담고순야구유불동적흡부능력.
Content of nutrition and healthy components , as well as physical and chemical properties of chilli leaves were studied. The results showed that , there were differences various nutrition ingredients in chilli leaves. The total starch context was higher. The context of dietary fiber was higher , mainly with insoluble dietary fiber. At the same time, they also had different adsorption capacity of fat and cholesterol .