摘要
以云南种植玛咖为试验材料,对酒浸玛咖与玛咖中的蛋白质、粗纤维、糖类、矿质元素分别进行分析和比较。结果表明:两者各成分的含量间存在极显著差异;酒浸玛咖中的多糖和粗纤维明显高于玛咖中的含量,分别为玛咖含量的158.10%和178.70%;所测定的矿质元素,酒浸玛咖中均高于玛咖中的含量,其中Zn和Ca分别是玛咖中含量的144.64%和210.47%。从而说明酒浸玛咖存在开发利用的潜在价值。
In order to compare differences in composition between Maca and Wine-soaked Maca. Lijiang,Yunnan planted Maca as the material for the test,protein, crude fiber, carbohydrates, mineral elements content were determined and compared. There was a significant difference among the component content; Wine-soaked Maca＇s polysaccharides and crude fiber content was significantly higher than the content of Maca, was 158.10 %and 178.70 % of Maca; Mineral elements were higher than the content of Maca,especially Zn and Ca was144.64 % and 210.47 % content of Maca. Thus indicating the presence of the potential value of the development and utilization of Wine-soaked Maca.
出处
《食品研究与开发》
CAS
北大核心
2015年第17期36-39,共4页
Food Research and Development
基金
云南省优势特色重点学科生物学一级学科建设项目(50097505)
关键词
玛咖
酒浸玛咖
成分分析
矿质元素
Maca
Wine-soaked Maca
component analysis
mineral elements
