摘要
本文通过对花粉中蛋白质、类脂、碳水化合物等成分的分析,指出花粉用作食品有一定营养价值.但酶和维生素本身不稳定,激素能在体内合成,不宜用这些成分作为评价花粉营养价值的依据.考虑到过敏花粉,对食用花粉的纯度要进行控制.
This paper, analysing proteins, lipids and carbohydrates of various pollens, shows the exitcncc of a certain nutrivite value when they arc used as foods. However, since enzymes and hormones arc labile in nature, and the latter can be synthesized in the human body, it is not suitable to use these components as a basis Cor evaluating the nutritive value. Considering the prcscrncc of allergic pollens, they must be used with caution and their purity must be guaranteed.
出处
《南京大学学报（自然科学版）》
CAS
CSCD
1989年第3期115-120,共6页
Journal of Nanjing University（Natural Science）
关键词
花粉
营养价值
蛋白
类脂
pollen
protein
lipid
carbohydratc
nutritive value
