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| 腌制蔬菜营养成分的测定 | |
| 引用本文： | 周选围,吴三桥,熊焱,李焕喜,王建林.腌制蔬菜营养成分的测定[J].氨基酸和生物资源,2000,22(4):56-58. |
| 作者姓名： | 周选围 吴三桥 熊焱 李焕喜 王建林 |
| 作者单位： | 1. 陕西省资源生物重点实验室 2. 汉中市产品质量监督检验所 3. 陕西竹园餐饮有限责任公司原料生产基地,陕西,汉中,723000 |
| 基金项目： | 汉中师范学院校科研和教改项目，陕西省教育厅资助项目 |
| 摘 要： | 分析了腌制蔬菜中的泡菜 ,盐浸渍菜中所含的主要营养成分的种类及其相对含量。结果显示 :泡菜和盐浸渍菜中水分、灰分、粗蛋白、粗脂肪和粗纤维的含量分别为 4 6 1% ,15 95 % ,10 2 8% ,2 19% ,2 3 2 9%和 3 11% ,2 6 49% ,15 19% ,2 42 % ,2 0 0 5 %。其氨基酸总量为 74 5 0 45mg/g ,6 6 4876mg/g ,其中必需氨基酸占 37 46 39%和43 6 76 1%。 |
| 关 键 词： | 腌制蔬菜 营养成分 氨基酸 测定 |
Determination of the Nutrition Component in Pickles |
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| ZHOU Xuan-wei,WU San-qiao,XIONG Yan,LI Huan-xi,WANG Jian-lin.Determination of the Nutrition Component in Pickles[J].Amino Acids & Biotic Resources,2000,22(4):56-58. | |
| Authors: | ZHOU Xuan-wei WU San-qiao XIONG Yan LI Huan-xi WANG Jian-lin |
| Abstract: | The main nutrition components and their content in pickled vegetable and in the Pickles were determined.The result showed that the contents of ash,crude protein,crude fat, crude cellulose and water in vegetable and pickled cut cabbage were respectively 4.61 %,15.95%, 10.28%,2.19 %, 23.29% and 3.11 ,26.49 %,15.19%,2.42%,21.05%.Content of amino acids in pickled vegetable and pickled cut cabbage were 74.5045mg/g,66.4876mg/g, respectively.The essential amino acids in the pickles determined were 37.4639 % and 43.6761%,respeetioely. |
| Keywords: | Pickles amino acid nutrition composition determination |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |