Analysis of amino acids in the fruit,fruit wine and jam of Actinidia arguta

QIN Hong-yan; ZHANG Bao-xiang; AI Jun; ZHAO Ying; LI Xiao-yan; YANG Yi-ming; ZHAO Hui; FAN Shu-tian; LIU Ying-xue

doi:10.13386/j.issn1002-0306.2015.06.069

QIN Hong-yan, ZHANG Bao-xiang, AI Jun, ZHAO Ying, LI Xiao-yan, YANG Yi-ming, ZHAO Hui, FAN Shu-tian, LIU Ying-xue. Analysis of amino acids in the fruit,fruit wine and jam of Actinidia arguta[J]. Science and Technology of Food Industry, 2015, (06): 355-358. DOI: 10.13386/j.issn1002-0306.2015.06.069

Citation:

Analysis of amino acids in the fruit,fruit wine and jam of Actinidia arguta

Graphical Abstract

Abstract

Abstract

In order to evaluate the nutritional value of Actinidia arguta,the amino acid composition of Actinidia arguta fruit,wine and jam were analyzed and compared. The results showed that Actinidia arguta contained 17 kinds of amino acids,Met+Cys being of the first limiting amino acid. There was no change of the kinds of amino acids in processing of wine and jam,but the contents of amino acids decreased,and the score of RC increased,indicating that essential amino acid ratio was more reasonable,and more conducive to the human body absorption and utilization after processing.

FullText(HTML)

References (0)

Supplements (0)

Cited By

Science and Technology of Food Industry

Analysis of amino acids in the fruit,fruit wine and jam of Actinidia arguta

Abstract

Catalog

Export File

Citation

Format

Content