荷兰豆芽苗菜营养成分分析与食用价值评价

Nutritional composition analysis and dietary assessment of the sprouts of Pisum sativum L.

采用食品检测常规方法(国家标准)和仪器分析方法,测定了丰盛604和丰盛改良604两种荷兰豆芽苗菜的营养成分。结果表明:与12种普通蔬菜的基本营养成分相比,两种荷兰豆芽苗菜的蛋白质和总脂肪含量以及能量值均为最高,每100 g鲜菜的总氨基酸含量分别为1.74、1.88 g,必需氨基酸含量占总氨基酸含量的百分比分别为39.08%和36.70%,其中苏氨酸、缬氨酸、异亮氨酸和赖氨酸的比例均高于FAO模式谱水平,尤其是赖氨酸比例达FAO模式谱的近两倍,远超过菜心、水芹、稻米和玉米等其他作物。

The sprout nutritional composition of two kinds of Pisum sativum L.,Fengsheng 604 and the improved Fengsheng 604,were analyzed by using the national standard food inspection method and the instrumental analysis method.Compared with the other 12 kinds of common vegetables,the two kinds of sprout had higher nutritional value in vegetable protein,fat and energy.The inspection of 18 types of amino acids revealed a total content of 1.74 g for Fengsheng 604 and 1.88 g for the improved Fengsheng 604 in 100 g fresh sprout.The 8 types of essential amino acids inspected accounted for 39.08% and 36.70% of the concentration of total amino acids for the two kinds of sprout,respectively,among which the concentrations of Threonine,Valine,Isoleucine and Lysine were higher than those suggested by the FAO reference pattern,especially for that of Lysine,which was higher by nearly a factor of 2.With such a high concentration of Lysine,the sprout of P.sativum L.far surpassed some other common vegetables,including Chinese flowering cabbage,cress,rice,corn,etc.Therefore,these two kinds of sprout of P.sativum L.have high nutritional value and promising market outlook.