食品工业科技2012，Vol.33Issue(9)：421-423,3.
澳洲坚果粕营养成分测定与氨基酸组成评价
Determination of nutritional components and evaluation of amino acid composition in macadamia nut residue
郭刚军 1邹建云 1徐荣 1黄克昌 1姜士宽1
作者信息
- 1. 云南省热带作物科学研究所,云南景洪666100
- 折叠
摘要
Abstract
Objective：To research and analysis contents and composition of nutritional components in macadamia nut residue.Methods：Contents of amino acid,protein,carbohydrate were determined by amino acid mobile analyzer,Kjeldahl determination and anthrone-sulfuric acid method.Using WHO/FAO reference model as an appraisal criterion,the essential amino acid composition was evaluated by the method of ratio coefficient of amino acid.Results：The content of fat in macadamia nut residue was 17.22%,the protein 24.90%,the carbohydrate 24.78%,17 kinds of amino acids 17.84%.The essential amino acid composition in macadamia nut residue basically meets the requirement of the food standard issued by FAO/WHO,the coefficient of amino acids ratio was 86.95.Conclusion：Macadamia nut residue is rich in nutritional components,all kinds of human essential amino acids in a balanced proportion are contained,which is the better food material in favor of the balance of human amino acids.关键词
澳洲坚果粕/营养成分/氨基酸/测定/组成评价Key words
macadamia nut residue/nutritional components/amino acids/determination/composition evaluation分类
轻工纺织引用本文复制引用
郭刚军,邹建云,徐荣,黄克昌,姜士宽..澳洲坚果粕营养成分测定与氨基酸组成评价[J].食品工业科技,2012,33(9):421-423,3.
