摘要
以未榨油的红色酿酒葡萄品种8804葡萄籽超微粉(对照组)为对照,对其冷榨饼粕超微粉(试验组)的主要营养成分进行了检测和对比分析。结果表明,试验组的蛋白质、粗纤维及氨基酸的质量分数分别为11.11%、37.1%和5.52%,均高于对照组的10.16%、31.4%和5.01%;同时,粗脂肪和VE在试验组中也有相当高的含量,质量分数分别为11.03%、12.19mg/kg;此外,天然抗氧化剂多酚在试验组中的含量也相当丰富,为质量分数8.29%,且原花青素质量分数为2.58%。因此,冷榨葡萄籽饼粕超微粉营养物质丰富,具备很高的开发利用价值。
Compared with the superfine powder of non - oil extracted grape seeds （ control group）, the contents of major nutritional components of cold - pressed grape seeds superfine powder（ experimental group）were analyzed. As the results showed,the contents of protein,crude fiber and total amino acids were 11.11% ,37.1% and 5.52% in experimental group which were higher than 10.16 % ,31.4% and 5. O1% in control group; Meanwhile, the experimental group is also rich in crude fat and vitamin E which account for 11.03% and 12.19mg,/kg,respeetively. Furthermore,the content of natural antioxidant polyphenols is 8.29% as well as 2.58 % of proanthocyanidins. Therefore, cold - pressed grape seeds oil - cake superfine powder has very good utility for its high contents of many kinds of nutritional components.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第1期117-121,128,共6页
Journal of the Chinese Cereals and Oils Association
基金
农业科技成果转化资金项目(K304021001)
关键词
冷榨
葡萄籽
饼粕
营养成分
分析
cold - pressing, grape seeds, oil - cake, nutritional components, analysis
作者简介
刘霞，女，1987年出生，硕士，酿酒葡萄副产物综合利用
通讯作者：王华，女，1959年出生，教授，博士，博士研究生导师，葡萄与葡萄酒
