摘要
对冷榨和热榨工艺制油后剩余的紫苏粕,进行常规营养成分、氨基酸、脂肪酸、部分矿物质的测定和比较分析,探讨不同制油工艺对紫苏粕品质的影响并明确紫苏粕的基本营养成分。结果表明:在水分含量上,冷榨紫苏粕比热榨紫苏粕高。在粗灰分和粗蛋白质含量上,冷榨紫苏粕比热榨紫苏粕低。在紫苏粕干基上分析,冷榨紫苏粕的粗脂肪、粗纤维、氨基酸(除蛋氨酸外)含量均比热榨紫苏粕的各成分含量高。冷榨与热榨紫苏粕中脂肪酸组成相同,冷榨紫苏粕大部分脂肪酸含量相对较高。紫苏粕具有高蛋白质、高纤维的特点;氨基酸种类齐全,总含量较高,必需氨基酸占比大;不饱和脂肪酸占比大,必需脂肪酸含量也高,α-亚麻酸、亚油酸含量尤其丰富;K元素含量高且富硒,重金属不超标,因而,紫苏粕营养全面且丰富,具有较高的价值,是可开发利用的宝贵资源。
The conventional nutrients,amino acids,fatty acids and some minerals of perilla brill meal by cold pressed and hot pressed were determined and compared.The effects of different oil making processes on the quality of perilla brill meal were discussed and the basic nutrients were determined.The results indicated that perilla brill meal by cold pressed was higher than perilla brill meal by hot pressed in water content.Perilla meal by cold pressed was lower than perilla meal by hot pressed in crude ash and protein content.The content of crude fat,crude fiber and amino acid(except methionine)in perilla meal by cold pressed was higher than that in perilla meal by hot pressed.Perilla meal had the characteristics of high protein and high fiber,the variety of amino acids was complete,the total content was high and the proportion of essential amino acids was large,the proportion of unsaturated fatty acids was large,the content of essential fatty acids was also high,the content ofα-linolenic acid and linoleic acid was particularly rich,the content of K element was high and rich in selenium,and the heavy metal was not over the standard.As a result,perilla brill meal is rich in nutrition and has high value.It is a valuable resource that can be developed and utilized.
作者
温贺
杨森
赵振新
田恩阔
徐静
商志伟
余顺波
沈奇
王仙萍
郭平
Wen He;Yang Sen;Zhao Zhenxin;Tian Enkuo;Xu Jing;Shang Zhiwei;Yu Shunbo;Shen Qi;Wang Xianping;Guo Ping(Guizhou Rapeseed Institute,Guiyang 550008;Guizhou Fisheries Research Institute,Guiyang 550008)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第10期136-140,共5页
Journal of the Chinese Cereals and Oils Association
基金
贵州省农科院青年基金(黔农科院青年基金〔2019〕28号)
贵州省农业动植物育种专项(黔农育专字〔2018〕003号)
国家自然科学基金(31860391)
贵州省科技支撑计划(黔科合支撑〔2018〕2346号)
贵州省人才基地项目(RCJD2018-14)
贵州省科技计划(黔科合平台人才〔2019〕5656)
贵州省农科院青年基金(黔农科院青年基金〔2017〕04、〔2018〕03号、〔2018〕24号)
贵州省科技成果应用及产业化计划(黔科合成果)(〔2018〕4304号)。
关键词
紫苏粕
营养成分
氨基酸
脂肪酸
矿物质
perilla brill meal
routine nutrient
amino acid
fatty acid
mineral
