板栗品质的化学成分分析和评价

分析了安徽省板栗主栽品种“大红袍”和“粘底板”的化学成分,并对其营养品质作了评价。结果表明板栗的化学营养成分以淀粉为主,其次含有一定量的可溶性糖、蛋白质、脂肪和维生素Ｃ,以及较为丰富的Ｐ、Ｋ、Ｃａ、Ｍｇ、Ｚｎ、Ｆｅ、Ｂ等营养元素。板栗的蛋白质由１８种氨基酸组成,其中的天门冬氨酸、谷氨酸、亮氨酸和赖氨酸的含量较高,８种必需氨基酸中赖氨酸、异亮氨酸、蛋氨酸、苏氨酸、缬氨酸和苯丙氨酸的含量均超过了联合国粮农组织和世界卫生组织（ＦＡＯ／ＷＨＯ）的推荐标准。大红袍的品质适合作菜栗,而粘底板宜作炒栗

Analysis and Assesment of Chemical Constituent of Castanea mollissima Blume

This paper analysed the chemical constituents of "Dahongpao"and"Liandiban",which were the mainly cultivated chestnut breeds of Anhui Province,and assessed their nutritional value.The results showed that it is amylum that is the most abundant element.It contents soluble suger,protein,fat and vitamin C,successively.It is also rich in mineral elements,such as phosphorus,potassium,calcinm,magnesium,zinc,iron and boron.The protein of chestnut consists of 18 sorts of amino acids.Among these,aspartic acid,glutamic acid,leucine and lysine have high contents.Among 8 sorts of essential amino acids,the contents of lysine,isoleucine,methionine,thsesnine,valine and phenylalanine suspass the standard of FAO/WHO.Quality analysis indicates that:Chestnut not only has a large amount of nutritional constituents,but can improve the food composition,can raise the utilization ratio of staple food nutrition.The breed of "Dahongpao"is suitable for cooking,and the breed of "Liandiban"is fit for roasting.