| 竹叶菜不同处理样品营养成分比较 |
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| 引用本文： | 桂明英,李宗菊,陈标,申洁,田永生.竹叶菜不同处理样品营养成分比较[J].吉首大学学报(自然科学版),2000,21(2):55-57. |
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| 作者姓名： | 桂明英 李宗菊 陈标 申洁 田永生 |
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| 作者单位： | ( 1.中国供销总社昆明食用菌研究所, 云南 昆明 650223; 2.云南大学生命科学与化学学院,云南 昆明 650091; 3.云南省供销社, 云南 昆明 650331) |
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| 基金项目： | 国家自然科学基金!(3986 0 0 2 2 ) |
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| 摘 要： | 竹叶菜( 高大鹿药 Similacina atropurpurea) 的营养成分包括氨基酸、蛋白质、总糖、矿质元素, 不同的处理样品营养成分含量不同.结果显示: 竹叶菜营养丰富,在鲜竹叶菜中水分占总重量的 90%, 总氨基酸含量为 24.76%,包含有除色氨酸以外的17种氨基酸, 蛋白质含量占干重的41.6%,在竹叶菜中糖含量较少,只占鲜重的 2.56%, 此外, 竹叶菜亦含有较为丰富的矿质元素和维生素C旱粮以及少量的糖.盐渍样营养成分有较大损失,盐渍和清水加工对维持 Vc有较大影响.
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| 关 键 词： | 竹叶菜 营养成分 处理方法 |
| 修稿时间： | 2000-01-0 |
The Compare of the Sample of Different Treatment Proce dures to the Nutrition Contents of Similacina Atropurpurea |
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| GUI Ming-ying,LI Zong-ju,CHENG Biao,SHENG Jie,TIAN Yong-sheng.The Compare of the Sample of Different Treatment Proce dures to the Nutrition Contents of Similacina Atropurpurea[J].Journal of Jishou University(Natural Science Edition),2000,21(2):55-57. |
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| Authors: | GUI Ming-ying LI Zong-ju CHENG Biao SHENG Jie TIAN Yong-sheng |
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| Institution: | ( 1.Kunming Institute of Edible Mushroom , All-China Federation of Supply and Marketing Cooperatives, Kunming 650331,Yunnan China; 2.The College of Life Science and Chemistry, Yunnan University, Kuming 650091, Yunnan China;3 .Supply andMarketing Cooperatives of Yunnan Province, Kunming 650331, Yunnan China) |
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| Abstract: | The different result of the different treatment sample of the nutrition contents shows that Similacina atropurpurea has high nutrition value. Its total amino acid is 24.76%, which includes 17 kinds of amino acid except TRP. Its protein content is 41.6% of dry material. It is flourish in mineral elements but is low in sugar content. The loss of the nutrition contents of salted sample is larger.The processed canned sample has been rather affected to remain Vc. |
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| Keywords: | Similacina atropurpurea nutrition component different treatment procedure |
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