中国食物与营养2012，Vol.18Issue(4)：75-78,4.
杨桃的氨基酸组成及其营养价值评价
Analysis of Amino Acid Composition and Evaluation of Nutritional Quality in Carambola
摘要
Abstract
The amino acid composition and nutritional quality in 5 kinds of carambola pulp were determined and analyzed.The results showed that fresh carambola fruit was rich in 7 kinds of essential amino acids,and especially the average contents of Lysine accounted for 29% of essential amino acid（EAA）.The contents of microelements such as K and P were higher,and the range was from 1？249 to 1？374mg/kg and from 259 to 291mg/kg respectively in 5 kinds of carambola.The contents of VC and Niacin in Taiwan soft-branch star fruit and Thailand carambola were relatively high,which were 24.6,26.3 and 19,17.6mg/kg respectively.The study concluded that carambola was a fruit with high nutritional value and health function.关键词
杨桃/氨基酸/营养成分Key words
carambola/amino acid/nutritional component分类
轻工纺织引用本文复制引用
钱爱萍..杨桃的氨基酸组成及其营养价值评价[J].中国食物与营养,2012,18(4):75-78,4.基金项目
福建省青年人才项目 （）
