ZHANG Xiao-rong,LIU La-ping,LIU Zhao-xia,et al.The Nutritional Composition Analysis of Strawberry Seed and Its Development Utilization[J].Northern Horticulture,2014,38(11):134-136.
草莓籽的营养成分分析及开发利用
- Title:
- The Nutritional Composition Analysis of Strawberry Seed and Its Development Utilization
- 文章编号:
- 1001-0009(2014)11-0134-03
- 分类号:
- S 668.4
- 文献标志码:
- A
- 摘要:
- 以草莓籽为试材，分析研究了草莓籽的理化成分、氨基酸含量、矿质元素组成及草莓籽油的脂肪酸组成。结果表明：草莓籽中含有丰富的碳水化合物（8.05%）、蛋白质(13.17%)、脂肪(18.08%)和粗纤维(51.43%)；草莓籽中检出了除蛋氨酸外，其它16种人体必需的氨基酸；草莓籽含有11种矿质元素，矿质元素含量由高到低依次为Ca＞K＞Mg＞Fe＞Mn＞Zn＞Na＞Sr＞Cu＞Co＞Se；草莓籽油中脂肪酸主要由不饱和脂肪酸组成（94.15%），其中以亚油酸（45.54%），亚麻酸（33.07%）为主。
- Abstract:
- Taking strawberry as material,the physico-chemical compositions,the content of amino acids,mineral elements and fatty acid compositions in the strawberry seed were comprehensivly analyzed.The results showed that the strawberry seed was mainly composed of carbohydrates(8.05%),protein(13.17%),fat (18.08%)and crude fiber(51.43%),16 kinds of essential amino acids were detected respectively except methionine.11 kinds of rich mineral elements were existed in the strawberry seed.The contents order was as following:Ca＞K＞Mg＞Fe＞Mn＞Zn＞Na＞Sr＞Cu＞Co＞Se.The strawberry seed oil was composed mainly of unsaturated fatty acides(94.15%),such as linoleic acid 45.54%,linolenic acid 33.07%.
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备注/Memo
第一作者简介：张晓荣（1976-），女，博士研究生，讲师，现主要从事农产品营养与安全分析等研究工作。E-mail:xrzhang909@163.com.
收稿日期：2014-01-17