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初步研究了青葙子和野生紫苏子的化学成分和营养价值。分析结果表明青葙子和野生紫苏子中氨基酸种类比较齐全,必需氨基酸含量较高,分别达42.85%和32.60%。两种种子均含有丰富的脂肪油,其脂肪油的主要成分为:棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸等,不饱和脂肪酸的含量分别为79.276%和91.020%。两种子亦含有种类较齐全的矿质元素。其种子和种子油具有较高的营养价值,值得进一步开发利用。
The chemical composition and nutritional value of the green barley and wild perilla were studied. The analysis results showed that the amino acid species in the green barley and wild perilla plants were relatively complete, and the content of essential amino acids was relatively high, reaching 42.85% and 32.60%, respectively. Both seeds are rich in fatty oils, the main components of which are: palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc. The content of unsaturated fatty acids is 79.276% and 91.020%, respectively. Both types also contain more complete mineral elements. Its seeds and seed oils have high nutritional value and deserve further development and utilization.