摘要
对比研究铁皮石斛原球茎和铁皮枫斗的营养价值,测定一般营养物质、矿物质、氨基酸等营养成分的含量,并对两者的必需氨基酸营养评价进行分析。结果显示,铁皮石斛原球茎中蛋白质含量是铁皮枫斗的6.78倍,抗坏血酸含量和醇浸出物含量分别为铁皮枫斗的1.74倍和1.72倍;K、Mg、Fe、Mn的含量极显著高于铁皮枫斗(P<0.01);铁皮石斛原球茎的16种氨基酸含量均远超铁皮枫斗,且两者必需氨基酸比值系数分相当。因此,铁皮石斛原球茎营养价值较高,可部分替代铁皮石斛成为相关功能性食品开发的新原料。
This study compared the nutritional value of protocorms of Dendrobium officinale and Tiepi Feng⁃dou.The contents of general nutrients,minerals and amino acids were measured,and the nutritional evalua⁃tion of essential amino acids between them was analyzed.The results showed that the protein content in the pro⁃tocorms was 6.78 times higher than that in Tiepi Fengdou,and the ascorbic acid and alcohol extract were 1.74 times and 1.72 times higher,respectively;the contents of some minerals such as K,Mg,Fe,and Mn were significantly higher than that in Tiepi Fengdou(P<0.01);the contents of 16 amino acids were much higher than that in Tiepi Fengdou,and the ratio coefficients of essential amino acids were comparable between the two.Therefore,the nutritional value of protocorms of D.officinale is high enough that it could partially re⁃place D.officinale as a new raw material for the development of related functional foods.
作者
程沁园
严琳
惠晶
马明
吴小瑜
CHENG Qinyuan;YAN Lin;HUI Jing;MA Ming;WU Xiaoyu(Department of Pharmacy,Wuxi Higher Health Vocational Technology School,Wuxi 214028,Jiangsu,China;Wuxi Health Branch,Jiangsu Union Technical Institute,Wuxi 214028,Jiangsu,China)
出处
《食品研究与开发》
2026年第1期31-36,共6页
Food Research and Development
基金
无锡市卫生健康委科研项目(Q202012)。
关键词
铁皮石斛
原球茎
铁皮枫斗
营养价值
新食品原料
Dendrobium officinale
protocorm
Tiepi Fengdou
nutritional value
new food raw material
