| 油茶果及其副产品的氨基酸分析 |
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| 引用本文： | 刘晓庚,夏红英.油茶果及其副产品的氨基酸分析[J].林产化学与工业,1997(1). |
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| 作者姓名： | 刘晓庚 夏红英 |
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| 作者单位： | 江西农业大学 |
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| 摘 要： | 本文对油茶果壳、茶籽壳、茶籽仁、茶枯饼、浸提茶皂素后的茶枯饼及发酵茶枯饼中的氨基酸进行了分析。结果表明，它们含有包括７种必需氨基酸在内的１７种氨基酸。氨基酸总含量的次序为：发酵茶枯饼（３８．１９％）＞茶籽仁（２０．５２％）＞茶枯饼（９．９０％）＞浸提茶枯饼（８．８９％）＞茶籽壳（２．６５％）＞油茶果壳（２．２１％）。在氨基酸含量和配比上，发酵茶枯饼与豆饼十分接近。在发酵茶枯饼中，１７种氨基酸含量、７种必需氨基酸含量和限制性氨基酸含量都比发酵前的茶枯饼中的含量分别提高２．８６倍、１．８６倍和１倍以上。
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| 关 键 词： | 油茶果 氨基酸 副产品 |
ANALYSIS OF AMINO ACIDS IN FRUIT AND ITS PROCESSING BY PRODUCTS OF CAMELLIA OLEIFERA |
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| Liu Xiaogeng,Xia Hongying.ANALYSIS OF AMINO ACIDS IN FRUIT AND ITS PROCESSING BY PRODUCTS OF CAMELLIA OLEIFERA[J].Chemistry & Industry of Forest Products,1997(1). |
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| Authors: | Liu Xiaogeng Xia Hongying |
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| Affiliation: | Jiangxi Agricultural University Nanchang 330045 |
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| Abstract: | Amino acids in the cake,extracted cake, fermented cake,fruit shell,seed shell and seed kernel from fruit of Camellia oleifera are determined.The results show that there are 17 amino acids including 7 essential amino acids.The total contents of them are in the following order:fermented cake(38.19%)>seed kernel(20.52%)>cake( 9.90% )>extracted cake(8.89%)>seed shell(2.65%)>fruit shell(2.21%).The content, composition and proportion of the amino acids in the fermented cake of C.oleifera are fairly similar to those in soy bean cake.The contents of 17 amino acids,7 essential amino acids.and the restrictive amino acid in the fermented cake are 2.86 times,1.86 times,and more than 1 time higher respectively than those in the cake. |
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| Keywords: | Fruit of Camellia oleifera Amino acid By products Camellia oleifera is the main woody oil bearing plant in China Its cultivation area distribution and yield stand first in the world According to statistics the ave |
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