文献类型：期刊文献

中文题名：番木瓜籽的基本成分及营养价值

英文题名：Basic Components and Nutritional Value of Papaya Seed

作者：邓楚津[1];董强[2];张良[1];屈小娟[1];刘书成[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]西安市产品质量监督检验院,陕西西安710006

年份：2012

卷号：33

期号：6

起止页码：185

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2011、北大核心

语种：中文

中文关键词：番木瓜籽;氨基酸;脂肪酸;营养价值

外文关键词：papaya seed;amino acid;fatty acid;nutritional value

中文摘要：分析了番木瓜籽的基本成分,并对其蛋白质和脂肪的营养价值进行了评价。结果表明:番木瓜籽中粗蛋白含量为24.91%,粗脂肪含量为32.21%,矿物元素含量丰富,重金属含量都较低,饲用安全;番木瓜籽的蛋白质中必需氨基酸种类较齐全,但其组成比例不平衡,属于半完全蛋白质,赖氨酸含量丰富,可以与谷物起到蛋白质互补的作用;番木瓜籽的脂肪中油酸含量达68.42%,是一种值得开发的油料资源。

外文摘要：Basic components of papaya seed were analyzed and nutritional value of protein and fat were evaluated.The results showed that the crude protein content of papaya seed was 24.91 %,the crude fat content was 32.21%,and papaya seed was rich in mineral elements but low quantity of heavy mentals,thus it can be fed safety;essential amino acids were comprehensive,but the proportion of which was imbalance,so papaya seed protein was semi-complete protein;protein of papaya seed was rich in lysine;the content of oleic acid from papaya seed fat was 68.42%,so papaya seed was a valuable oil resource.