| 摘要: |
| 对秦巴山区薇菜(Osmunda japonica thunb.)、蕺菜(Houtt uynia cordata thunb.)两种山野菜可食部分中氨基酸、灰分、粗蛋白、粗脂肪、粗纤维 、总糖等含量进行了测定.结果表明:所测定的17种氨基酸中,薇菜含17种氨基酸,蕺菜含 16种氨基酸,七种必需氨基酸含量占各自氨基酸总量的百分数分别为43.26%、36.58%.薇 菜、蕺菜灰分含量分别为8.11%、9.40%;粗蛋白含量分别为22.80%、17.22%;粗脂肪含 量分别为3.34%、5.43%;粗纤维含量分别为13.07%、17.89%;总糖含量分别为21.14% 、13.42%. |
| 关键词: 薇菜 蕺菜 氨基酸 营养素 测定 |
| DOI： |
| 分类号:Q946.051 |
| 基金项目:汉中师范学院校科研和教改项目，陕西省教育厅资助项目 |
|
| Determination of Amino Acids and Other Nutritious Component in Osmunda japonica thunb. and Houttuynia cordata thunb |
|
|
| Abstract: |
| The amino acids and other nutritious components of two edible wild herbs( Osmunda japonica thunb., Houttuynia cordata thunb.)were determined.The results showed that the content of seven essential amino acids in all amino acid was 43.26% in O.japonica and 36.58% in H.cordata ;the contents of the ash was 8.11%,9.40% respectively;the crude protein 22.80%,17.22%;the crude fat 3.34%,5.43%; the crude fiber 13.07%,17.89%;the total sugar were 21.14%,13.42% respectely. |
| Key words: Osmunda japonica thunb Houttuynia cordata thunb amino acid nutritious component Determination |
