某牧区乳酪制作中乳清的氨基酸组成及其有害元素分析

目的 测定新疆某牧区乳酪制作中乳清的氨基酸组成及有害元素.方法 采用液相色谱仪、原子荧光光度计分别测定氨基酸、砷、汞、铅含量,并将该牧区的乳清中氨基酸含量与人乳进行了比较.结果 该牧区乳酪制作中乳清氨基酸种类齐全,天冬氨酸的含量最高(16.67％),其次为谷氨酸(14.7％)、丝氨酸(9.1％),乳清中氨基酸含量与人乳有较大的差异,差异有统计学意义(P＜0.05).砷、汞、铅3种有害元素均未检出.结论 该牧区乳酪制作中乳清氨基酸种类齐全,与人乳氨基酸组成上有许多相似性,有害元素均未检出.     

新疆树莓果实营养成分及其提取物抗氧化性研究

目的分析新疆野生树莓果实营养成分,并对其提取物进行抗氧化活性测定。方法进行营养保健成分含量分析,并对果实95%乙醇提取物经石油醚脱脂后,依次用乙酸乙酯、正丁醇萃取,观察不同萃取部位对DPPH·和·OH的清除能力。结果树莓鲜果中必需氨基酸含量高达320mg%,非必需氨基酸中谷氨酸含量较高(180mg%);富含维生素C(28.04mg%)和钾(147.32mg%);有机酸含量高达1.72%,以柠檬酸为主;其它如总酚、总黄酮、鞣化酸、单宁含量分别为498、125、2.2和290mg%,SOD活性高达606.93U/ml。树莓不同提取物均显示了较好的抗氧化活性,以乙酸乙酯部分最高,与清除DPPH自由基相比,清除羟自由基能力强。结论新疆野生红树莓果富含多种营养保健成分和抗氧化活性,有很好的开发价值。     

内蒙古呼伦湖红鳍鲌的营养成分分析及营养评价

目的对红鳍鲌营养成分进行分析及营养评价。方法用常规分析方法分析营养成分。结果红鳍鲌水分含量为78.29%,蛋白质含量为18.31%,脂肪含量为0.97%,总糖含量为1.18%,灰分含量为1.17%。氨基酸(AA)总量为71.93%,其中必需氨基酸(EAA)总量为31.61%,非必需氨基酸(NEAA)总量为40.32%。氨基酸中鲜味氨基酸(FTAA)总量为25.57%。红鳍鲌肌肉中共有26种脂肪酸(FA),其中以C16:0和C18:1n9含量最为丰富,比例分别为17.88%和14.15%;另外,EPA和DHA的含量也比较高,分别为9.72%和12.97%。脂肪酸中饱和脂肪酸(SFA)比例为26.26%,单不饱和脂肪酸(MUFA)比例为29.61%,多不饱和脂肪酸(PUFA)比例为39.91%。脂类(Lipid Classes)分析结果是甘油二酯(DG)、甘油三酯(TG)、游离脂肪酸(FFA)、胆固醇(Cho)和磷脂(PL)比例分别为3.69%、11.71%、23.60%、0.54%和60.46%。结论红鳍鲌是一种蛋白质和多不饱和脂肪酸含量高,胆固醇含量低的鱼类,经常食用有利于人体健康。     

海鱼营养好于河鱼

海鱼在营养成分的含量上比河鱼多,营养价值略胜一筹。海鱼中矿物质和维生素含量更高。此外,海鱼的肝油和体油中含有一种陆地上的动植物所不具备的高度不饱和脂肪酸,其中含有被称为DNA（俗称脑黄金）的成分,．是大脑所必需的营养物质,     

宝宝燕麦粥二款

燕麦是一种十分理想的食品,美国《时代》杂志曾评出的十大健康食品中,燕麦名列第五。我国栽培燕麦已有2100年历史。据专家的营养成分分析:优质燕麦中蛋白质含量为15.6%,同时含有婴幼儿身体发育所必需的8种氨基酸。脂肪含量中的主要成分是不饱和脂肪酸,其中亚油酸占38.1%~52%,分     

两种色型黄粉虫的营养成分比较

<正>黄粉虫(Tenebrio molitor L.)是一种高蛋白、高脂肪、氨基酸全面且富含多种不饱和脂肪酸和矿物质的资源昆虫,现在已广泛应用于农业、畜牧、食品和医疗保健等领域。本研究旨在对黄、黑2种色型黄粉虫、蛹和成虫的主要营养成分进行分析,为黄粉虫资源的开发利用提     

不同刈割茬数淮扬金花菜干粉营养成分的比较分析

目的系统分析比较秋季大棚栽培淮扬金花菜(秧草)不同刈割茬数可食用嫩芽干粉营养成分。方法 2013年9月份种植的6座秧草大棚,每隔30天机器刈割一次,刈割6次,最后收集成熟期地上部分全草(种子未脱粒和脱粒后)以及干草秸,共计9茬。经低温真空干燥后超微粉碎成干粉。整个过程详细记录样品水分流失情况。采用标准食物营养成分检测方法进行系统的营养成分比较分析。结果前6茬刈割秧草嫩芽干粉中蛋白质含量>28.5%,且含有18种氨基酸,9种必需氨基酸,氨基酸模式与人体氨基酸模式接近,限制氨基酸为色氨酸和蛋氨酸;总膳食纤维含量24.6%~28.4%,脂肪含量4.0%~6.0%;含有丰富的维生素、矿物质及微量元素。其中前3茬秧草嫩芽干粉蛋白质含量分别为38.6%、37.9%和35.9%,脂肪含量分别为4.3%、5.1%及5.0%,总膳食纤维含量为25.4%、24.6%和27.2%。结论秋季大棚栽培秧草前6茬刈割的嫩芽干粉含有丰富的营养成分,以高蛋白、高膳食纤维、低脂肪为特征,且相应营养成分及含量不因刈割茬数的增加而发生明显变化。但种子成熟期样品营养素含量急剧下降,均不具直接食用价值。     

黄鳍马面魨肌肉主要营养成分分析与评价

目的分析测定南海海区黄鳍马面魨的肌肉营养成分,对其营养价值进行综合评价。方法采用现时的国家标准方法测定粗蛋白质、粗脂肪、灰分、氨基酸和脂肪酸含量。结果黄鳍马面魨肌肉鲜肉的粗蛋白质含量(17.01±0.12)%;粗脂肪含量(0.67±0.23)%;水分含量(79.81±0.36)%;灰分含量(1.88±0.27)%;18种氨基酸总量为67.70%,其中8种必需氨基酸含量占氨基酸总量的44.43%,必需氨基酸与非必需氨基酸比值79.96%,氨基酸得分(AAS)2435;粗脂肪中含28种脂肪酸,以油酸的含量最高,二十碳五烯酸EPA与二十二碳六烯酸DHA之和占总脂肪酸含量的17.03%;鱼肉富含Ca、Fe、Zn等必需金属元素,有害元素含量均在允许范围之内。结论黄鳍马面魨肌肉蛋白质含量较高,必需氨基酸含量较丰富,粗脂肪含量较低,是营养价值较高的鱼类。     

螺旋藻中营养成分检测及其生物学活性研究

目的:研究螺旋藻(Spirulina)中各种营养成分含量及其生物学活性。方法:用化学分析方法测定螺旋藻中各种营养成分的含量,并进行统计学分析。结果:螺旋藻中含有丰富蛋白质、核酸、粗纤维、脂肪、碳水化合物、叶绿素、胡萝卜素、藻蓝素、维生素及人体所必需的微量元素、重金属元素等多种矿物质和各种脂肪酸等,蛋白质中含有多种重要酶类,其中最重要的是超氧化物歧化酶(SOD)活性高,脂肪含量低。结论:螺旋藻具有多种生物学活性物质,其作为均衡蛋白质、核酸、叶绿素、胡萝卜素、藻蓝素、维生素及人体所必需的微量元素、重金属元素等多种矿物质和各种脂肪酸的特色资源,对人体健康具有保健作用,在营养学上有较好的研究价值与保健功效,具有广阔开发应用前景。     

香菇多糖及营养成分分析

目的:对香菇中所含的多糖、氨基酸、矿物元素等进行了测定,为香菇中有效营养成分的进一步研究和开发利用提供科学依据。方法:采用香菇提液经乙醇沉淀后得到多糖,用硫酸—苯酚法测定多糖,用氨基酸全自动分析仪测定香菇中氨基酸,用原子吸收光谱测定香菇中矿物元素,用荧光分光光度计测定香菇中硒含量。结果:香菇中多糖含量为0.252mg/g(干品计),含16种氨基酸,其中人体必需氨基酸7种,含人体必需的矿物元素铜、钙、锌、锰、铁、镁、磷、硒8种。结论:通过所测定的成分进一步表明,香菇是一种营养较为丰富的食用菌,有着广泛的开发利用前景。     

不同品系虹鳟的肌肉营养成分分析

目的分析测定5个品系虹鳟(丹麦虹鳟、道氏虹鳟、挪威虹鳟、芬兰虹鳟、美国虹鳟)的肌肉营养组成,对其营养价值进行综合评价。方法采用现时的国家标准方法测定粗蛋白、粗脂肪、灰分、氨基酸、脂肪酸。结果5个品系虹鳟肌肉中粗蛋白质含量为16.08%～20.98%;粗脂肪含量为2.06%～3.96%;灰分含量为1.42%～1.62%;18种氨基酸总量为63.29%～71.03%,其中8种人体必需氨基酸含量为26.27%～29.45%,4种呈味氨基酸含量为23.72%～26.31%;主要脂肪酸有21类29种,其中不饱和脂肪酸含量占脂肪总量的76.86%～81.18%,二十碳五烯酸(EPA)与二十二碳六烯酸(DHA)两者之和的含量为4.58%～13.19%。结论这5个品系虹鳟肌肉中蛋白质含量较高,含氨基酸种类齐全,必需氨基酸和呈味氨基酸含量较高,脂肪酸含量丰富,是营养价值和经济价值都比较高的优质鱼类。     

Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C(16:0)) and oleic acid (C(18:1)). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6-147.69 mg/100 g in cheese.     

Chemical characteristics,fatty acid compositions,conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C_16:0) and oleic acid (C_18:1). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6–147.69 mg/100 g in cheese.     

Nutritional composition and microflora of the fresh and fermented skate (Raja Kenojei) skins

The proximate compositions of fresh and fermented skate skin were each 75.95% and 74.5% moisture, 22.7% and 21.8% protein, 0.5% and 0.7% lipid and 0.6% and 0.9% ash, respectively. The predominant minerals were potassium and phosphorus (i.e. 53.5 and 33.0 mg/100 g in fresh skin, and 10.46 and 10.51 mg/100 g in fermented skin, respectively). Amino acid concentrations were lower in the fermented skin compared with the fresh skin. Histidine, glycine, alanine and glutamic acid were the major free amino acids in both skins. Palmitic acid (C16:0) was the major fatty acid in both fresh (16.68%) and fermented (20.38%) skate skin. Omega-3 polyunsaturated fatty acids were higher in fresh skin (22.17%) and fermented skin (24.54%) compared with omega-6 polyunsaturated fatty acids. The predominant microflora present in the both fresh and fermented skin were Photobacterium sp. and Vibrio sp. Total plate counts for the fresh and fermented skin were 2.4x10(4) CFU/g and 7.7x10(7) CFU/g, respectively.     

棕腹刺豚肌肉营养成分与品质的评价

[目的]评价棕腹刺豚（L.wheeleri）肌肉营养成分与品质,为棕腹刺豚的利用提供科学依据。[方法]参照食品检验国标方法测定5尾棕腹刺豚肌肉的营养成分。蛋白质营养价值评价采用氨基酸比值系数法,以W HO/FAO氨基酸参考模式为评价标准,并与全鸡蛋蛋白质进行对照比较。[结果]棕腹刺豚肌肉中粗蛋白质量分数19.30%,粗脂肪质量分数1.94%,水分质量分数78.50%,碳水化合物质量分数0.26%。肌肉中含有18种氨基酸,总量为18.49%（质量分数,鲜样）,其中9种人体必需氨基酸占氨基酸总量的44.52%,必需氨基酸的构成比例基本符合W HO/FAO的标准。棕腹刺豚的第一限制性氨基酸为含硫氨基酸（Met＋Cys）,氨基酸比值系数分为71.00,5种鲜味氨基酸占氨基酸总量的44.86%。[结论]棕腹刺豚有较高的食用价值与保健作用。     

建鲤和黑龙江野鲤杂交与自交F_1代肌肉营养成分的比较

目的检测建鲤和黑龙江野鲤杂交与各自交F1代的肌肉营养成分。方法2008年8月25日～10月8日对三个群体进行了为期45d的网箱养殖之后,按GB/T5009-2003方法分别测定水分、粗蛋白、粗脂肪和粗灰分,用液相和气相色谱仪分别测定氨基酸和脂肪酸含量,用原子吸收光谱仪测定无机元素,分析比较三个群体的肌肉营养成分。结果杂交F1代的水分含量低于两自交群体,粗蛋白含量高于两自交群体,粗脂肪含量显著低于建鲤自交F1代而高于黑龙江野鲤自交F1代;氨基酸总量,杂交F1代较建鲤自交F1代有不同程度提升;杂交F1代的WEAA/WTAA和WEAA/WNEAA符合FAO/WHO标准,后者比两自交群体更为理想,其必需氨基酸指数EAAI(98.46),明显高于建鲤自交F1代(81.71);脂肪酸的含量,杂交F1代除在饱和脂肪酸的总量低于两自交群体外,单、多不饱和脂肪酸和必需脂肪酸总量均高于两自交群体;宏量和微量元素总量,杂交F1代均高于两自交群体。结论杂交F1代不仅在蛋白质营养价值上优于两自交群体,而且在脂肪酸和营养元素的含量上更为丰富。     

Effect of processing on proximate composition,anti-nutrient status and amino acid content in three accessions of African locust bean (Parkia biglobosa (jacq.) benth

Proximate composition, amino acid levels and anti-nutrient factors (polyphenols, phytic acid and oxalate) in the seeds of Parkia biglobosa were determined at three stages: raw, boiled and fermented. The highest anti-nutrient factor present in the raw state was oxalate, while phytic acid was the least. The amino acid of the raw seeds matched favourably to the World Health Organization reference standard. After processing, boiling increased fat, crude fibre and protein, while it reduced moisture, ash and the anti-nutrient content in 64% of the cases examined. Fermentation reduced ash, crude fibre and carbohydrate in all the accessions. It increased the moisture, fat and protein, while reducing the anti-nutrient factors in 78% of the cases. The high levels of protein, fat and amino acids coupled with the low levels of the anti-nutrients in the boiled and fermented seeds make Parkia a good source of nutrients for humans and livestock.     

Proximate, amino acid and mineral composition of pupae of the silkworm Antheraea pernyi in China

The chemical composition and the nutritional quality of protein of pupae of the silkworm Antheraea pernyi were investigated. Investigations showed that the pupal powder contained 7.6% moisture, 71.9% crude protein, 20.1% fat and 4.0% ash on a dry matter basis. The mineral analysis indicated high K content with a low Na/K ratio and low heavy metal content. The pupal protein contained 18 known amino acids, including all of the essential amino acids and sulphur-containing amino acids. Compared with the amino acid profile recommended by FAO/WHO, the pupal protein was of high quality due to its high content of essential amino acids. The results of the present study provide some technical information and suggestions for the food industry for more effective utilization of pupae of the silkworm A. pernyi.