作　　者： ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2010年第6期656-659,共4页

摘　　要： 本文研究绿豆皮与绿豆仁的营养成分,并进行分析及对比。结果表明:绿豆仁粗蛋白质含量较高,达19.78%;蛋白质的氨基酸组成中,谷氨酸,天冬氨酸,精氨酸含量较高,分别为3.56%,1.87%,1.12%。绿豆皮的膳食纤维含量较高,总膳食纤维65.85%,其中不可溶性膳食纤维61.76%,可溶性膳食纤维3.75%。通过紫外全波长扫描发现绿豆皮的黄酮类含量较高,而绿豆仁的维生素类含量较高。 The nutrient components of mung bean hull and peeled mung bean were analyzed and compared.Results showed that peeled mung bean contained high content of raw protein（19.78%）,and the main amino acids of the protein in peeled mung bean were glutamic acid（3.56%）,aspartic acid（1.87%） and arginine（1.12%）.In mung bean hull,the component with the highest contents was found as total dietary fiber（65.85%） in which contents of insoluble dietary fiber and soluble dietary fiber were found as 61.76% and 3.75%,respectively.Besides,UV spectrum showed that Mung bean hull contained high content of flavonoids,while mung bean without hull was rich in vitamins.

关 键 词： 绿豆皮 绿豆仁 营养成分 对比

领　　域： [轻工技术与工程] [轻工技术与工程]