食品科学

• 营养卫生 • 上一篇    下一篇

川明参不同部位主要营养成分及氨基酸组成分析

颜 静,刘 继,熊亚波,李 玉,秦 文*   

  1. 四川农业大学食品学院,四川 雅安 625014
  • 出版日期:2015-01-15 发布日期:2015-01-16

Analysis of Nutritional Components and Amino Acid Composition of Different Parts of Chuanmingshen violaceum Sheh et Shan.

YAN Jing, LIU Ji, XIONG Yabo, LI Yu, QIN Wen*   

  1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Online:2015-01-15 Published:2015-01-16

摘要:

通过测定中国地理标志产品阆中市川明参根、茎、叶的主要营养成分和氨基酸含量,比较川明参不同部位营养成分和氨基酸含量的差异。结果表明:川明参根茎叶营养成分差异较大,其中川明参叶中的VC(4.73 mg/100 g)、蛋白质(3.97 g/100 g)、钙(43.64 mg/kg)和铁(7.47 mg/kg)含量显著高于根、茎中的含量,且叶中总氨基酸、人体必需氨基酸、鲜味氨基酸的含量均高于根和茎中的含量。另外,川明参叶中各种人体必需氨基酸种类齐全,且比例均衡,与联合国粮食及农业组织(Food and Agriculture Organization,FAO)/世界卫生组织(World Health Organization,WHO)提出的推荐值较为接近。综合分析结果可知,川明参叶具有较高的营养价值和保健作用,可作为天然绿色食品加以利用,如川明参叶袋泡茶、川明参叶口服液、食品加工调味辅助材料、畜牧饲料等。

关键词: 川明参, 营养成分, 氨基酸

Abstract:

The major nutritional components and amino acid compositions in three parts of Chuanmingshen (Chuanmingshen
violoaceum Sheh et Shan) were determined comparatively. The results showed that the leaves had much higher contents
of vitamin C (VC, 4.73 mg/100 g), protein (3.97 g/100 g), calcium (43.64 mg/kg) and iron (7.47 mg/kg), in addition to
higher levels of total amino acids, essential amino acids and delicious amino acids than the roots and stems. In addition,
Chuanmingshen leaves contained almost all essential amino acids in a well-balanced proportion, and the essential amino acid
composition was very close to the FAO/WHO recommended pattern. Therefore, Chuanmingshen leaves have high nutritional
value and health benefits, and can be processed into natural green products, such as tea bag, oral liquid, and auxiliary
seasoning materials in processed foods, and animal feed.

Key words: Chuanmingshen, nutritional components, amino acid

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