新型食用蔬菜鸟巢蕨嫩叶营养成分检测     

徐诗涛  陈秋波  宋希强  于旭东  何荣晓  胡翔宇 《热带作物学报》2012,33(8):1487-1493

采用国家标准方法对鸟巢蕨嫩叶的营养成分进行测定,并与西芹、韭菜、生菜等7种对照栽培蔬菜进行比较分析.结果表明:鸟巢蕨中主要营养成分粗蛋白、粗脂肪、总糖、粗纤维和灰分的含量分别为样品鲜重的2.82％、2.59％、1.56％、1.16％和1.21％.鸟巢蕨含有18种氨基酸,接近FAO/WHO推荐的理想蛋白模式标准;鸟巢蕨的p-胡萝卜素含量为10.4 μg/g;维生素A含量为9.9 μg/g,维生素B含量为0.7μg/g;维生素C含量为791.2 μg/g.鸟巢蕨的矿质元素含量丰富,P和K含量分别为860、4 921μg/g,微量元素Zn含量为5 μg/g,Mn含量为9.9 μg/g,Cu含量为19.1 μg/g.鸟巢蕨的营养价值在多方面均优于7种对照蔬菜.鸟巢蕨是一种符合现代营养学对健康食品要求的药食同源的功能性野生蔬菜.本研究为鸟巢蕨作为野生蔬菜栽培利用和野生资源保护提供了一定的科学依据.  相似文献   

农业利用对东北黑土黏粒矿物组成及养分的影响   总被引：1，自引：1，他引：0  

郑庆福  赵兰坡 《吉林农业科学》2011,36(5)

为了明确农业利用对土壤的黏粒矿物组成差异及养分的影响;通过在东北黑土定点和历时8年的现代农业开垦利用,以研究东北黑土的黏粒矿物组成差异及养分的影响;经过8年的农业开垦利用后,东北黑土的风化进程加强,0.002～0.02 mm粉粒含量显著降低(F=5.84>P0.01=0.026),而黏粒含量因水土流失,增加未达到显著;土壤交换性离子活性较强,酸化程度加重,有机质含量降低,对养分保蓄能力明显下降。土壤中的伊利石含量极显著降低(F=11.25>P0.01=0.003),而高岭石和蒙脱石含量极显著增加(F=11.67>P0.01=0.003;F=13.89>P0.01=0.001),S/I混层矿物含量也较8年前的高;土壤黏粒矿物是极为敏感的胶体类型,它的改变会影响土壤肥力特征。  相似文献   

Molecular genetic approaches to increasing mineral availability and vitamin content of cereals   总被引：2，自引：0，他引：2  

Henrik Brinch-Pedersen  Sren Borg  Birgitte Tauris  Preben B. Holm 《Journal of Cereal Science》2007,46(3):308

The present paper summarizes the current state of knowledge on molecular genetic approaches to increasing iron and zinc availability and vitamin content in cereals. We have also attempted to integrate the scientific issues into the wider context of human nutrition. In the cereal grain, iron and zinc are preferentially stored together with phytate in membrane-enclosed globoids in the protein storage vacuole (PSV) found in the aleurone and the embryo scutellum. The PSV is accordingly central for understanding mineral deposition during grain filling and mobilization of minerals during germination. Recent studies in Arabidopsis have led to the first identification of iron and zinc transporters of the PSV and further illustrate some of the dynamics associated with mineral and phytate transport and deposition into the vacuole. This provides new opportunities for modulating iron and zinc deposition in the cereal grain. Current strategies towards increasing the iron content of the endosperm are largely based on the expression of legume ferritin genes in an endosperm-specific manner. However, it is apparent that this approach, at least in rice, only allows a two- to three-fold increase in the iron content of the grain due to exhaustion of the iron stores in leaves. Further increases thus have to rely on additional uptake and transport of iron from the root. Phytate is generally considered to be the single most important anti-nutritional factor for iron and zinc availability. In the current paper we summarize attempts to increase phytase activity in the grain by transformation and evaluate the potential of this approach as well as the reduction of phytate biosynthesis for improving the bioavailability of iron and zinc. Vitamins constitute the second important group of micronutrients in grain and we discuss current efforts to increase the amounts of provitamin A, vitamin C and vitamin E.  相似文献   

Three edible wild mushrooms from Nigeria: Their proximate and mineral composition     

F. V. Alofe  O. Odeyemi  O. L. Oke 《Plant foods for human nutrition (Dordrecht, Netherlands)》1996,49(1):63-73

The pilei (caps) and the stipes (stalks) of the button and early open-cap (cup) stages ofLentinus subnudus, Psathyrella atroumbonata andTermitomyces striatus were assayed separately for their proximate and mineral composition. The differences observed in the contents of some of the proximate components seem to be related to species and mushroom parts.P. atroumbonata was richest in crude and true protein,L. subnudus was richer in crude fiber, ash and carbohydrates. Mineral contents appeared to be dependent on type and parts of the mushrooms analysed. The three mushrooms were good sources of magnesium, zinc and iron.L. subnudus contained between 14.83 and 20.00 ppm of iron,P. atroumbonata contained between 20.01 and 22.09 ppm andT. striatus contained between 17.13 and 22.93 ppm of iron. The pilei ofP. atroumbonata andT. striatus are very good sources of zinc. Zinc contents for the pilei ofP. atroumbonata were 63.81 and 64.94 ppm respectively. Zinc contents forT. striatus were 90.45 and 92.49 ppm respectively.  相似文献   

影响畜禽矿物质利用的抗营养因子     

石绘陆  李俐  张振伟  闫宏 《中国牛业科学》2011,37(5):46-49

文章叙述了植酸、棉酚、单宁、硫代葡萄糖甙、草酸、粗纤维这些抗营养因子对动物体在矿物质吸收中的影响,为今后科学组织畜牧业生产提供参考。  相似文献   

Chemical composition of purslane (Portulaca oleracea)     

Ali I. Mohamed  Ahmed S. Hussein 《Plant foods for human nutrition (Dordrecht, Netherlands)》1994,45(1):1-9

Purslane (Portulaca oleracea), grown under greenhouse conditions, was harvested at three growth stages and analyzed for total solids, total protein, ash, soluble carbohydrate, and fructose/fructane in whole plants, leaves, stems, and roots. Significant increases were observed in total solids and protein during plant maturation. Leaves had the highest amount of protein in the third growth stage (44.25g/100g dry matter). Roots showed a decline in protein level as the plant aged. Soluble carbohydrate was significantly higher in growth states 1 and 3. Significant variation among growth stages was found with regard to total phosphorous, calcium, potassium, iron, managanese, and copper. Total phosphorus (P) content in leaves was significantly higher than P found in stems and roots. Iron (Fe) content varied significantly among growth stages, and roots and leaves had the highest Fe content (121.47 and 33.21 mg, respectively). Significant accumulation of managanese (Mn) was found in different growth stages. Leaves and roots had significantly higher Mn content than stems.  相似文献   

Chemical analysis and nutritional assessment of the less known pulses,Vigna aconitifolia (Jacq.) Marechal andVigna vexillata (L.) A. Rich.     

P. Siddhuraju  K. Vijayakumari  K. Janardhanan 《Plant foods for human nutrition (Dordrecht, Netherlands)》1994,45(2):103-111

The seeds ofVigna aconitifolia andVigna vexillata were analysed for proximate composition, minerals, seed protein fractions, amino acids, fatty acids, and antinutritional factors. Both the pulses were found to be rich sources of proteins and minerals like Ca, Mg, Fe, Zn, and Mn.Vigna aconitifolia seeds exhibited fairly high levels of crude lipid. The most limiting essential amino acids in both the pulses were the sulphur-amino acids, cystine, and methionine. Threonine inV. aconitifolia and phenylalanine and tyrosine inV. vexillata occurred in higher quantities when compared with WHO/FAO requirement pattern. Oleic acid and palmitic acid inV. aconitifolia and linoleic acid and palmitic acid inV. vexillata lipids were found to be the predominant fatty acids. The tannin content of both the pulses was negligible compared with the domesticated legumes. The other antinutritional factors like total free phenols, L-DOPA and haemagglutinating activity were also analysed/assayed.  相似文献   

Effect of domestic processing on the cooking time,nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)     

H. N. Ene-Obong  I. C. Obizoba 《Plant foods for human nutrition (Dordrecht, Netherlands)》1996,49(1):43-52

The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protien, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the african yambean (AYB) were examined. The cooking time ranged from 90–155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p<0.05). Blanching and roasting increased the IVPD by 8–11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.  相似文献   

Identification and nutrient composition of indigenous vegetables of Tanzania   总被引：2，自引：0，他引：2  

Lyimo M  Temu RP  Mugula JK 《Plant foods for human nutrition (Dordrecht, Netherlands)》2003,58(1):85-92

Thirty types of indigenous vegetables commonly utilized in rural areas of Tanzania were collected, identified and their nutrient compositions analyzed. High values up to 249.6, 266 and 7.7 mg/100 g of vitamin C, calcium and iron, respectively, were recorded. Protein content ranged from 0.6 to 5.0 and fat content 0.1 to 1.0 percent. Generally most of the vegetables were preferred by 50 to 90 percent of the persons surveyed.  相似文献   

The composition of pigeon peas (Cajanus cajan (L. Millsp.) grown in Botswana     

Amarteifio JO  Munthali DC  Karikari SK  Morake TK 《Plant foods for human nutrition (Dordrecht, Netherlands)》2002,57(2):173-177

This study investigated the composition of pigeon peas (Cajanus cajan),grown at Sebele, Botswana. The raw seeds of six varieties were analyzed fordry matter, crude fat, protein, fiber, and ash, using Association of OfficialAnalytical Chemists procedures. Major minerals, Ca, K, P, Mg, Na and traceminerals, Cu, Fe and Zn were also assessed. The range of nutrient contentsobtained were: dry matter 86.6–88.0%, crude protein 19.0–21.7%, crudefat 1.2–1.3%, crude fiber 9.8–13.0%, and ash 3.9–4.3%. Minerals ranges(mg/100 g dry matter) were: K 1845–1941, P 163–293, Ca 120–167, Mg 113–127, Na 11.3–12.0, Zn 7.2–8.2, Fe 2.5–4.7 and Cu 1.6–1.8. There wereno significant differences in Na among the six varieties (p>0.05). For the other components, varietal differences (p < 0.05) were observed. The valuesobtained for the dry matter, crude protein, fat, ash, Ca, Cu, Fe, and Mg weresimilar to those in pigeon peas grown elsewhere, while those for crude fiber and Zn were higher. In general, the composition of pigeon peas compared favorably with those of other legumes such as Bambara groundnut (Vignasubterranea). The levels of crude protein, crude fiber, K, Ca, P and Mgindicated that pigeon peas could be valuable in the diet of the people of Botswana. This crop would positively contribute protein in the diet and thediversification of agricultural produce.  相似文献