青海特产鹿角菜营养成分分析

Analysis on the Nutritional Components of Qing-hai Specialty Lu Jiao-cai

对青海特产鹿角菜营养成分中蛋白质、粗脂肪、膳食纤维含量、矿物质元素、氨基酸等进行分析。结果显示,鹿角菜中蛋白质平均含量为0.576%,脂肪平均含量为0.453%,膳食纤维平均含量为29.96%,矿物质含量平均为2.723%,Fe和Ca含量丰富,Cu、Pb含量很低,Cd未检出。在所测定的16种氨基酸中,天冬氨酸的含量最高,然后依次为谷氨酸和苏氨酸。不同产地的鹿角菜营养成分有一定差异。初步研究表明,青海特产鹿角菜具有进一步开发利用的价值。

The contents of nutritional components of Qing-hai local special product Lu Jiao-cai were analyzed by conventional and instrumental analytical methods. Results showed that the average contents of protein, fat, dietary fiber, ash were 0.576 %, 0.453 %, 29.96 %, 2.723 % respectively. The sample rich in Fe and Ca, but had little of Cu and Pb, Cd was not be detected. In all of 16 kinds of amino acids had analyzed ASP, GLU, THR was the majority. The contents of nutritional constituents changed from different area. In conclusion, Lu Jiao-cai had a big value be worthy of further study.