期刊论文

Analysis and Evaluation of Nutritional Components in Pepper Meal

中文

中国调味品

1000-9973

2017

42

1

131-134

10.3969/j.issn.1000-9973.2017.01.030

湖南省教育厅重点项目（13A040）；

本校为第一机构

测定辣椒粕的基本营养成分、水解氨基酸组成及含量，并对其营养价值进行了评价。结果表明：辣椒粕中水分含量为10．88％，灰分9．56％，粗脂肪1．91％，粗纤维31．95％，总糖4．30％，蛋白质含量高达15．75％，水解氨基酸含量丰富、种类齐全，总量为13．455 g／100 g，必需氨基酸4．051 g／100 g，鲜味氨基酸5．802 g／100 g，含硫氨基酸0．367 g／100 g，分别占总氨基酸含量的30．11％，43．12％，2．73％，这些都是制备肉味香精的风味前体物质，并含有人体必需的矿物质元素K，Ca，Na，Mg，P，Cu，Zn，Fe， Cr，Mn，重金属As，Pb，Cd含量在国际标准要求内。氨基酸评分和化学评分都表明其第一限...

The composition and content of essential nutrients in pepper meals are determined. The nutritional value of pepper meal protein is analyzed. The results show that pepper meal contains moisture of 10. 88N, ash of 9. 56%, crude fat of 1.91%, crude fiber of 31. 95%, total sugar of 4.30%, and protein of 15.75%. There＇ s abundant and several types of amino acids in pepper meal. The total amino acids content is 13. 455 g/100 g. Essential, delicious and sulfur-containing amino acids are abundant in pepper meal with values of 4. 051, 5.802, 0. 367 g/1...