摘要
以朗县核桃为研究对象,测定其基本营养成分、游离氨基酸、脂肪酸组成。结果表明:核桃中粗蛋白含量为17.60%,达到特级标准,粗脂肪含量为64.40%,达到Ⅱ级标准;含16种游离氨基酸,总量为239.7 mg/100g,必需氨基酸占氨基酸总量的20.57%;核桃中不饱和脂肪酸占脂肪酸总量的93.98%,其中亚油酸含量(54.20%)最高,其次是油酸(27.80%),亚麻酸(11.70%),棕榈一烯酸与二十碳一烯酸分别为0.09%、0.19%,营养价值较高,具有较大的开发价值。
The basic nutrional ingredient,free amino acids,fatty acids of Nang county walnut were determined.The results showed that the crude protein content of walnut was 17.60%,meeting the special standard,and the crude fat was 64.40%,achievingⅡstandards,and 16 kinds of free amino acids were determined of walnut,which was 239.7 mg/100g,while essential amino acids accounted for 20.57%of the total amino acids.The unsaturated fatty acids in walnuts accounted for 93.98%of the total fatty acids,of which the linoleic acid content(54.20%)was highest,followed by oleic acid(27.80%)and linolenic acid(11.70%),while palmmonoleic acid and eicosaenoic acid were 0.09%and 0.19%,respectively.It indicated that the higher nutritional value of walnut in lang county had great development value.
作者
李善政
李萍
许佳旺
高锦荣
张琳
李赵敏
祝亚辉
杨林
罗章
LI Shanzheng;LI Ping;XU Jiawang;GAO Jinrong;ZHANG Lin;LI Zhaomin;ZHU Yahui;YANG Lin;LUO Zhang(Food Science College,Tibet Agriculture&Animal Husbandry University,Nyingchi Tibet,860000,China)
出处
《高原农业》
2020年第4期412-416,共5页
Journal of Plateau Agriculture
基金
西藏农牧学院2019年度大学生创新性实验项目
农畜加工关键技术研发与示范(503118004)
食品科学与工程重点学科建设(502218009)
食品科学与工程重点试验室。
关键词
朗县核桃
营养成分
游离氨基酸
脂肪酸
Nang county walnut
nutritional ingredient
free amino acids
fatty acids
作者简介
李善政(1987-),男,汉族,河南新乡人,硕士生,畜牧专业;通讯作者:祝亚辉(1990-),男,汉族,河南漯河人,硕士,讲师。研究方向:食品加工与安全。
