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中国精品科技期刊2020
邢澍祺, 李杰, 韩惠娟, 周振, 黄建香, 林泽斌, 杨崇仁. 红脚艾营养成分分析与评价[J]. 食品工业科技, 2021, 42(3): 315-319. DOI: 10.13386/j.issn1002-0306.2020030336
引用本文: 邢澍祺, 李杰, 韩惠娟, 周振, 黄建香, 林泽斌, 杨崇仁. 红脚艾营养成分分析与评价[J]. 食品工业科技, 2021, 42(3): 315-319. DOI: 10.13386/j.issn1002-0306.2020030336
XING Shuqi, LI Jie, HAN Huijuan, ZHOU Zhen, HUANG Jianxiang, LIN Zebin, YANG Chongren. Nutritional Components Analysis and Assessment of Artemisia Verlotorum Lamotte[J]. Science and Technology of Food Industry, 2021, 42(3): 315-319. DOI: 10.13386/j.issn1002-0306.2020030336
Citation: XING Shuqi, LI Jie, HAN Huijuan, ZHOU Zhen, HUANG Jianxiang, LIN Zebin, YANG Chongren. Nutritional Components Analysis and Assessment of Artemisia Verlotorum Lamotte[J]. Science and Technology of Food Industry, 2021, 42(3): 315-319. DOI: 10.13386/j.issn1002-0306.2020030336

红脚艾营养成分分析与评价

Nutritional Components Analysis and Assessment of Artemisia Verlotorum Lamotte

  • 摘要: 目的:对红脚艾营养成分及食用安全性进行分析与评价,以期为红脚艾的开发利用提供科学依据。方法:参照食品安全国家标准等测定方法,对红脚艾的营养成分、食用价值和毒理性进行分析评价。结果:红脚艾中主要营养成分排序为膳食纤维(59.6 g/100 g) > 蛋白质(18.9 g/100 g) > 灰分(10.0 g/100 g) > 可利用碳水化合物(6.0 g/100 g) > 脂肪(5.5 g/100 g),且可利用碳水化合物中未检测出总糖。红脚艾中含有Na、Zn、Ca、Fe、Mg、K、Mn等多种矿物质元素,其中Ca含量最高,达1.25×104 mg/kg。红脚艾蛋白质中含有16种常见氨基酸,7种为必需氨基酸,必需氨基酸占总氨基酸的40.97%,功能性氨基酸占总氨基酸的53.6%。红脚艾对大鼠的急性经口毒性指标为LD50 > 5100 mg/kg体重,分级为实际无毒。结论:红脚艾安全无毒,为高膳食纤维、低糖低脂、高钙食品,在保健食品开发利用中具有广阔的应用前景。

     

    Abstract: Objective:In order to provide scientific basis for the development and utilization of Artemisia verlotorum Lamotte,this paper analyzed and evaluated its nutritional components and edible safety. Methods:According to the national standards of food safety,the nutritional components,edible value and toxicology of Artemisia verlotorum Lamotte were analyzed and evaluated. Results:The order of the main nutritional components in Artemisia verlotorum Lamotte was:Dietary fiber(59.6 g/100 g) > protein(18.9 g/100 g) > ash(10.0 g/100 g) > available carbohydrate(6.0 g/100 g) > fat(5.5 g/100 g),and no sugar was detected in available carbohydrate. There were many mineral elements such as Na,Zn,Ca,Fe,Mg,K,Mn existed in the Artemisia verlotorum Lamotte,of which Ca content was the highest,up to 1.25×104 mg/kg. There were 16 kinds of common amino acids in the protein,7 kinds of which were essential amino acids. Meanwhile,the essential amino acids accounted for 40.97% of the total amino acids,and the functional amino acids accounted for 53.6%. The oral acute toxicity index for Artemisia verlotorum Lamotte to rats was LD50>5100 mg/kg body weight,which indicated that the acute toxicity of this herbal plant was classified to actually non-toxic. Conclusions:Artemisia verlotorum Lamotte is safe and non-toxic. It is a kind of food with high dietary fiber,low sugar,low fat and high calcium. It has a broad application prospect in the development and utilization for healthy food industry.

     

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