坚果食品安全及营养价值的研究

Study on Food Safety and Nutritional Value of Nuts

从霉菌、大肠菌群等微生物方面研究开心果、巴旦木、碧根果、生纸皮核桃、夏威夷果等5种坚果,哪种坚果更容易滋生微生物,并阐述一定的食品安全问题。此外,通过自动凯氏定氮仪法测出开心果、巴旦木、碧根果、生纸皮核桃、夏威夷果等5种坚果的蛋白质含量,对这5种坚果的蛋白质含量进行定性比较,并从蛋白质这一方面表明坚果具有一定的营养价值。

In this paper,five kinds of nuts,such as pistachio,Pandan wood,Pineapple,Pecan,Walnut and so on,were studied by means of experimental research. The nuts were more likely to breed and elaborate from the aspects of mold and coliform bacteria,certain food safety issues. In addition,the protein content of five kinds of nuts such as pistachio,Podocarpus,Pinegrass,Kidney,Walnut and Hawaii were measured by automatic Kjeldahl method. The protein content of these five nuts was qualitatively Compare,and from the protein that the nuts have a certain nutritional value.