| 红豆浆果的成分分析 |
| |
| 引用本文： | 贾洪斌,徐秀庭,朴贵金,孙允秀. 红豆浆果的成分分析[J]. 吉林大学学报(理学版), 1991, 0(3) |
| |
| 作者姓名： | 贾洪斌 徐秀庭 朴贵金 孙允秀 |
| |
| 作者单位： | 吉林大学化学系 长春现在内蒙古民族师范学院化学系.(贾洪斌，徐秀庭，朴贵金)，吉林大学化学系 长春(孙允秀) |
| |
| 摘 要： | 红豆学名越桔(Cowberry,拉丁名Vaccinium Vitis-idaea),为杜鹃花科野生植物,果实红色,味酸甜,可生食,亦可用糖或盐淹后食用。内蒙古大兴安岭一带盛产,藏量丰富。当地用其来酿制红豆酒及生产软饮料。急待开发新产品,以便提高资源利用率。 本文着眼于内蒙地区丰富的天然资源及应用现状,对红豆果的组成及氨基酸的含量进行了测定。结果表明,其中含有常见的十八种氨基酸,八种人体必需的氨基酸,且含量较高,具有很高的营养价值。这为该项资源的开发和深加工提供了可靠的实验数据。
|
| 关 键 词： | 红豆 组成 氨基酸 |
Components of Cowberry |
| |
| Jia Hongbin,Xu Xiuting,Piao Guijin and Shun Yunxiu. Components of Cowberry[J]. Journal of Jilin University: Sci Ed, 1991, 0(3) |
| |
| Authors: | Jia Hongbin Xu Xiuting Piao Guijin Shun Yunxiu |
| |
| Abstract: | The components and contents of amino acids in cowberry were determined. We observed eight alkanes and six different carboxylie acids in cowberry. The contents of eighteen amino acids were determined. The result show that the eight different type of amino acids which are necessary for human beings are in a rich content. And all of them are good components of nutriment. |
| |
| Keywords: | cowberry components amino acids |
| 本文献已被 CNKI 等数据库收录！ |
|
