| 汉虾粉营养价值的研究 |
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| 引用本文： | 王振林,周明琪,陈彤,陈旭仓.汉虾粉营养价值的研究[J].西安交通大学学报(医学版),1994(4). |
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| 作者姓名： | 王振林 周明琪 陈彤 陈旭仓 |
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| 作者单位： | 西安医科大学预防医学系营养与食品卫生学教研室!西安710061(王振林，周明琪)，陕西省粮食学校(陈彤，陈旭仓) |
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| 摘 要： | 汉虾粉是用黄粉虫制成的粉状物,口味似虾,对其营养成份测定结果如下,蛋白质含量46.8％,蛋白质中除蛋氨酸外其它必需氨基酸的比值与人体需要比值相适宜。脂肪含量36.8％,P/S比为0.9,与人类膳食要求相适宜。此外,维生素E、维生素B_2、锌、硒含量都较丰富。认为汉虾是一个良好的食品新资源。
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| 关 键 词： | 汉虾粉 黄粉虫 营养成分 食品资源 |
A STUDY ON NUTRITIONAL VALUE OF HANXIA FLOUR |
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| Wang Zhcnlin,Zhou Mingqi,Chen Tong,et al.A STUDY ON NUTRITIONAL VALUE OF HANXIA FLOUR[J].Journal of Xi‘an Jiaotong University:Medical Sciences,1994(4). |
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| Authors: | Wang Zhcnlin Zhou Mingqi Chen Tong |
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| Abstract: | Hanxia flour was made out of moli-tor. It has the taste similar to that of prawn. Its nutritional components were determined. The result is as follows; the protein content is 48.6%. Except for methionine. other essentional amino acids are appropriate to the ratio value of human require-ment. Its fat content is 36. 8% and the ratio value of P/S is 0. 9, also appropriate to human diet requirement. Moreover, the vitamine E. vitamine B2 zine and selenium contents are rich. Therefore, Hanxia is a good new food resource. |
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| Keywords: | Hanxia flour molitor nutritional component food resource |
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