摘要
以地涌金莲为研究对象,对其加工前后的氨基酸、矿质元素含量进行了分析比较。结果表明,地涌金莲含有17种氨基酸,蛋氨酸+胱氨酸为雀嘴茶的第一限制性氨基酸,加工前后17种氨基酸的种类没有变化,含量略有降低,但氨基酸比值系数分增高,更有利于人体吸收利用;钾、钙、镁、锰、铁、硒等元素含量较为丰富,加工后其矿质元素含量均有所降低;加工前后地涌金莲中的有害金属元素铅、镉、砷、汞含量均低于GB2762-2005《食品中污染物限量》中规定的标准。
The aim of research was to determine the amino acids and mineral elements in the rough and finished product of Musella lasiocarpa （Franck） C. Y. Wu ex H. W. Li. The results showed that the hydrolyed samples contained 17 kinds of amino acids, met＋cys being of the first limiting amino acid. The samples were in rich of mineral elements, such as K, Ca ,Mg, Mn, Fe and Se. The processing of Musella lasiocarpa（Franch. ）C. Y. Wu ex H. W. Li did not change the kinds of amino acids, but reduced the contentsof amino acids and mineral elements, and increased the score of RC. The content of harmful metals complied with Limitation Standard of Contaminants in Food （GB2762-2005）.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第11期1569-1571,1589,共4页
Modern Food Science and Technology
关键词
地涌金莲
氨基酸
矿质元素
分析
Musella lasiocarpa （ Francb_ ） C. Y. Wu ex H. W. Li
amino acids
mineral elements
analysis
