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| 腌制蔬菜营养成分的测定 |
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周选围1,吴三桥1,熊焱1,2,3,李焕喜1,2,3,王建林1,2,3
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1. 陕西省资源生物重点实验室;2. 汉中市产品质量监督检验所;3. 陕西竹园餐饮有限责任公司原料生产基地,陕西,汉中,723000
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| 摘要: |
| 分析了腌制蔬菜中的泡菜,盐浸渍菜中所含的主要营养成分的种类及其相对含量.结果显示:泡菜和盐浸渍菜中水分、灰分、粗蛋白、粗脂肪和粗纤维的含量分别为4.61%,15.95%,10.28%,2.19%,23.29%和3.11%,26.49%,15.19%,2.42%,20.05%.其氨基酸总量为74.5045mg/g,66.4876mg/g,其中必需氨基酸占37.4639%和43.6761%. |
| 关键词: 腌制蔬菜 营养成分 氨基酸 测定 |
| DOI： |
| 分类号:TS205.2 |
| 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 |
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| Determination of the Nutrition Component in Pickles |
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| Abstract: |
| The main nutrition components and their content in pickled vegetable and in the Pickles were determined.The result showed that the contents of ash,crude protein,crude fat, crude cellulose and water in vegetable and pickled cut cabbage were respectively 4.61 %,15.95%, 10.28%,2.19 %, 23.29% and 3.11 ,26.49 %,15.19%,2.42%,21.05%.Content of amino acids in pickled vegetable and pickled cut cabbage were 74.5045mg/g,66.4876mg/g, respectively.The essential amino acids in the pickles determined were 37.4639 % and 43.6761%,respeetioely. |
| Key words: Pickles amino acid nutrition composition determination |
