摘要
美藤果发芽过程中,可溶性蛋白质、还原糖、游离氨基酸、微量元素Na、多酚及黄酮的含量显著增加,脂肪和微量元素K、Fe、Ca的含量显著降低。美藤果发芽第8天时,脂肪含量为181.23 mg/g,蛋白质含量为324.43 mg/g,可溶性蛋白质含量为5.75 mg/g,还原糖含量为100.25 mg/g,微量元素含量为159.55 mg/100 g,多酚含量为11.76 mg/g,黄酮含量为1.68 mg/g。
During the germination process of sacha inchi,the contents of soluble protein,reducing sugar,free amino acids,trace element Na,polyphenols and flavonoids increased significantly,while the contents of fat and trace elements K,Fe and Ca decreased significantly.On the 8th day of germination of sacha inchi,the fat content was 181.23 mg/g,the protein content was 324.43 mg/g,the soluble protein content was 5.75 mg/g,the reducing sugar content was 100.25 mg/g,the trace element content was 159.55 mg/100 g,the polyphenol content was 11.76 mg/g,and the flavonoid content was 1.68 mg/g.
作者
王超
邓新宇
黎攀
刘青飞
黄红艳
杜冰
WANG Chao;DENG Xin-yu;LI Pan;LIU Qing-fei;HUANG Hong-yan;DU Bing(Guangdong Wincom Flavors&Fragrances Co.,Ltd.,Guangzhou 510660,Guangdong,China;School of Food Science,South China Agricultural University,Guangzhou 510642,Guangdong,China)
出处
《江苏调味副食品》
2025年第2期35-40,共6页
Jiangsu Condiment and Subsidiary Food
基金
国家现代农业产业技术体系建设项目(CARS-21)。
关键词
美藤果
发芽时间
营养成分
功能成分
sacha inchi
germination time
nutritional component
functional component
作者简介
王超(1991-),男,广东铭康香精香料有限公司工程师,硕士;通信作者:杜冰(1973-),男,华南农业大学食品学院教授,博士。
