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題名 | 省產薏苡籽實中胺基酸、脂肪酸和一般組成分分析 |
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作者 | 黃士禮; 陳瑤峰; 江文章; | 書刊名 | 食品科學 |
卷期 | 21:1 1994.02[民83.02] |
頁次 | 頁67-74 |
分類號 | 434.19 |
關鍵詞 | 薏苡; 一般組成分; 胺基酸; 脂肪酸; Adlay; Proximate composition; Amino acid; Fatty acid; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗之目的在測定八品種薏苡分別種植在三個不同地區所採收的種實,其整粒、糙薏仁、殼、和精白薏苡四種不同處理物料之胺基酸、脂肪酸和一般組成分含量。種植在同一地區不同品種的整粒籽實,其一般組成分差異不大,以乾重基準計算所得之組成分含量如下:粗蛋白10.7~11.5%,粗脂肪6.7~6.8%,粗纖維17.6~18.8%,灰分6.3~7.5%,無氮萃取物(nitrogen-free extract, NFE)56.7~57.5%。但是,糙薏仁之一般組成則隨栽培地區之不同而有顯著性差異。品種間胺基酸和脂肪酸組成沒有明顯差別,但是同一品種不同處理物料間胺基酸和脂熊酸組成則稍有差異。糙薏仁的蛋白質中,含量較多的胺基酸是麩胺酸(Glu.),丙胺酸(Ala.)和白胺酸(Leu.);而油中含量較多的脂肪酸是油酸,亞麻油酸和棕櫚酸。 |
英文摘要 | The purpose of this study was to analyze proximate compostition, amino acid and fatty acid distributions of the materials including whole grain, dehulled kernel, hull and polished kernel among eight varieties of the seed of adlay, which were grown at the three different cultivation areas. Proximate composition of the whole grains which were harvested at the same area was very similar (the content or each componet: crude protein 10.7-11.5%, crude fat 6.7-6.8%, crude fiber 17.6-18.8%, ash 6.3-7.5%, and nitrogen free extract 56.7-57.5%), on the dry weight basis); however, that of the dehulled kernel was significantly different from cultivation areas. Amino acid and fatty acid dristributions had no difference among varieties, but those had a little difference among different materials. Glutamic acid, alanine and leucine were the main amino acids in the protein of dehulled kernel, and oleic acid, linoleic acid and palmitic acid were the major fatty acids in the oil. |
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