森林蔬菜黄藤笋的营养成分分析及评价

黄藤是我国特有的一种棕榈藤,它的藤茎嫩梢(藤笋)很早就被原产地居民所食用．分析评价了黄藤笋的营养成分,并与其它几类蔬菜进行了比较．结果显示:黄藤笋中的蛋白质含量高达20．2％,仅略低于绿叶菜类蔬菜(23．8％),高于葱蒜类(13．89％)、瓜类(17．82％)、根菜类(12．98％)、薯芋类(11．41％)蔬菜．脂肪含量为0．221％,低于上述几类藏菜．黄藤笋中含有丰富的矿质元素,其中钙含量最高(0．824％),其次为磷和镁,含量分别为0．547％和2780mg／kg．黄藤笋中含有17种氨基酸,总量为224．5mg／g,其中人体必需氨基酸8种,占氨基酸总量的52．69％．采用氨基酸比值系数法对黄藤笋中的蛋白质营养价值进行了评价,氨基酸比值系数分为75．23,营养价值优于韭菜(69．80)、菠菜(66．77)和苋菜(61．88)等常见蔬菜．

Analysis and Evaluation of Nutritional Components in Daemonorops margaritae Shoots

Daemonorops margaritae is an endemic kind of rattan in China. In this article, contents of main nutrition,amino acid and mineral elements in Daemonorops margaritae shoots were determined and evaluated. The results show that the content of protein is up to 20. 2%, which is higher than allium vegetables (13. 89%),gourd vegetables (17. 82%),root vegetables (12. 98%) and tuber crops (11. 41%) and only lower than leaf vegetables (23. 8%). The content of fat is 0. 221%. which is lower than all of the vegetables. It is also rich in mineral elements,and the content of Ca is highest(0. 824%)in them; the contents of P (0. 547%)and Mg (2 780 mg/kg) are the second place. There are 17 kinds of amino acid in it, and the content of the 8 kinds of essential amino acid is 118. 3 mg/g,accounting for 52. 69% of the total amino acids (224. 5 mg/g). The score of ratio coefficient (SRC) of amino acid is 75. 23,which is higher than Allium tuberosum (69. 80),Spinacia oleracea (66. 77) and Amaranthus tricolor (61.88).