文献类型：期刊文献

中文题名：藕粉的营养成分分析

英文题名：Analysis of nutrition facts in lotus root starch

作者：孙松鹤[1];方明[1];许学书[1];王宇晓[1];戴玉婷[1]

机构：[1]华东理工大学食品科学与工程系,上海200237

年份：2009

卷号：34

期号：6

起止页码：262

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心:【北大核心2008】；

语种：中文

中文关键词：藕粉;营养成分;γ-氨基丁酸

外文关键词：lotus root starch; nutrition facts; y-aminobutyric acid

摘要：对藕粉中的常规营养成分微量和常量元素、蛋白质、还原糖、核黄素、烟酸、β-胡萝卜素、谷氨酸盐、游离氨基酸进行了分析,同时测定了其生物活性物质过氧化氢酶、多酚氧化酶的活力。在用两种不同提取方法分析藕粉中游离氨基酸时,均发现其含有γ-氨基丁酸,含量为0.56 mg/g,这在文献中并未报道过,随后收集其馏分进行质谱分析,进一步验证了藕粉中γ-氨基丁酸的存在。
The essential nutrient facts of lotus root starch were analyzed in the paper, such as trace element and usual element, protein, water-soluble carbohydrate, riboflavin, niacin, beta carotene, glutamate salt, free amino acids. Simultaneously, bio-active compounds such as catalase, polyphenoloxidase, were determined. When free amino acids analyzed, two extracting methods were adopted, γ-aminobutyric acid had all been discovered, and the content was 0.56 mg/g. It was not reported in earlier literatures. Subsequently, the fraction was analyzed with mass spectrograph. This further verified that there was γ-aminobutyric acid in lotus root starch.