豆腐渣的营养成分分析

Analysis of Nutrient Components of Bean Curd Residue

采用国标方法对豆腐渣的营养成分进行了测定。结果表明,豆腐渣中的不溶性膳食纤维、粗纤维、蛋白质、粗脂肪、还原糖、总糖、灰分、黄酮含量分别为36.29%、9.62%、17.84%、5.90%、2.57%、37.40%、3.85%和0.22%。经电感耦合等离子体原子发射光谱法测定,豆腐渣的矿物质元素钾、钙、钠、镁、锌、铁、铜、铬、锰含量分别为9.36mg/g、4.19mg/g、0.96mg/g、2.57mg/g、0.026mg/g、0.11mg/g、0.0067mg/g、0.0018mg/g和0.019mg/g。豆腐渣具有高纤维、高蛋白、低脂肪、低还原糖、高钾低钠、钙镁含量较高的营养特点,营养价值较高。

Nutrient components of bean curd residue were analysed by national standard methods. The results show that contents of insoluble dietary fiber, crude fiber, protein, crude lipid, reducing sugar, total sugar, ash and flavone in bean curd residue are 36.29%, 9.62%, 17.84%, 5.90%, 2.57%, 37.40%, 3.85% and 0.22%, respectively. Mineral elements in bean curd residue were determined by inductively coupled plasma atomic emission spectroscopy （ICP-AES） and contents of K, Ca, Na, Mg, Zn, Fe, Cu, Cr and Mn are 9.36 mg/g, 4.19mg/g, 0.96mg/g, 2.57mg/g, 0.026mg/g, 0.11mg/g, 0.0067mg/g, 0.0018mg/g and 0.019mg/g, respectively. Bean curd residue has the nutrient properties of high fiber, high protein, low lipid, low reducing sugar, high K and low Na, high Ca and Mg. Therefore, its nutritional value is high.