ZHOU Hao,YANG Ji-ping,BIE Hong-gui.Analysis and Evaluation of Nutrition Constituents in Salt Resistance Vegetable Atriplex triangularis[J].Northern Horticulture,2012,36(14):27-29.
耐盐蔬菜三角叶滨藜营养成分分析与评价
- Title:
- Analysis and Evaluation of Nutrition Constituents in Salt Resistance Vegetable Atriplex triangularis
- 文章编号:
- 1001-0009（2012）14-0027-03
- Keywords:
- Atriplex triangularis; nutrition constituent; analysis; evaluation
- 分类号:
- S 644.9
- 文献标志码:
- A
- 摘要:
- 运用国标法对江苏沿海滩涂引种的耐盐蔬菜三角叶滨藜营养成分进行测定和分析。结果表明：三角叶滨藜主要营养物中含水量90.53%、粗蛋白2.62%、粗脂肪0.31%、粗纤维1.38%、灰分1.52%、总糖4.61%；含18种氨基酸，氨基酸总量为191.19 mg/g，鲜味氨基酸含量为48.72 mg/g，必需氨基酸模式与FAO/WHO接近；抗坏血酸含量较高，达45.23 mg/100g；铁、锰的含量丰富，铜、锌、镉、铬、铅的含量未超国家限量标准，食用安全。
- Abstract:
- By employing National Standard Method,the nutrition constituents of the salt resistance vegetable Atriplex triangularis introduced in the coastal intertidal zone of Jiangsu were tested and analyzed.The results showed that main nutrients of Atriplex triangularis included the content of 90.53% water,2.62% crude protein,0.31% crude fat,1.38% crude fiber,1.52% ash content and 4.61% total sugar;18 amino acids with the total content of 191.19 mg/g,in which tasty amino acids occupy 48.72 mg/g,and the essential amino-acid pattern (EAA) close to the requirement of FAO/WHO,a high content of ascorbic acid as 45.23 mg/100g and a rich level of iron and manganese.The contents of copper,zinc,cadmium,chromium and lead all meet the national limited standard and were safe to eat.
参考文献/References:
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备注/Memo
第一作者简介：周浩（1966-），男，江苏盐城人，本科，副教授，现主要从事生物化学及食品分析教学与研究工作。E-mail：yczh@163.com.
基金项目：江苏省盐城师范学院自然科学研究资助项目（10YCKL005）；江苏省滩涂生物资源与环境保护重点建设实验室开放基金资助项目（JLCBE11050）。
收稿日期：2012-03-09