胡萝卜内酯豆腐营养化学成分的测定分析及探讨

Analysis and determination of carrot lactone bean curd nutritional value

为能更好地开发利用胡萝卜内酯豆腐,通过3,5-二硝基水杨酸法、凯氏定氮法等实验方法对胡萝卜内酯豆腐中的蛋白质、脂肪、糖、氨基酸等营养化学成分进行测定分析,结果表明:相对于单纯的内酯豆腐,添加了胡萝卜以后的内酯豆腐中,碳水化合物含量的增加较明显,而蛋白质和脂肪的含量与普通内酯豆腐中的含量较为接近;主要氨基酸与大豆蛋白中的主要氨基酸比较一致,其中赖氨酸、苯丙氨酸、苏氨酸、亮氨酸等必需氨基酸的含量都较高;主要矿物质元素的含量都有所增加。

As the carrot lactone bean curd, can develop and use better through 3,5 two nitro salicylic acid method, Kjeldahl method and experimental method of carrot in lactone tofu protein, fat, sugar, amino acids and other nutrient compositions were measured and analyzed, results showed that： compared with the pure lactone tofu, add the lactone tofu carrot in the future, the carbohydrates content increases obviously, but the content of protein and fat content and general lactone tofu in closer; amino acid and soy protein in the main amino acid ratio is consistent, the content of lysine, phenylalanine, threonine, leucine and other essential amino acids are higher.