摘要
通过对苜蓿的品种、成份组成和生物学特性的调查分析,说明苜蓿含有大量的苜蓿蛋白、膳食纤维、活性多糖和矿物质等有利用价值的营养及功能组份。分析苜蓿营养成份的提取及在功能食品中应用的可能性和需解决的问题后,认为苜蓿的营养组份经合理提取并在功能食品中应用有着广阔的前景。
By means of the analysis of the species and ingredient and biological characteristics of the alfalfa shows that:there are a mass of valuable nutrition and functional ingredient in the alfalfa in use, for example, alfalfa protein, active polysaccharide, mineral etc. The extraction of the alfalfa nutrient and the possibility and the problems need to be solved when applied in functional food are analyzed. The conclusion shows that after suitably extracted the nutrition ingredient of the alfalfa will have a wider applied prospect in function food.
出处
《黑龙江八一农垦大学学报》
2002年第4期69-72,共4页
journal of heilongjiang bayi agricultural university
基金
黑龙江农垦总局资助课题项目(HKK95-10-01-02)。
