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Position: Home > Articles > THE STUDIES ON NUTRITION AND SAFETY OF TEMPE Journal of Nanjing Agricultural University 1993,16 (4) 117-121

丹贝的营养及其安全性研究

作  者:
董明盛;江汉湖;张晓东
单  位:
南京农业大学食品科学系
关键词:
丹贝;营养评价;食品安全性
摘  要:
本文用化学方法分析了新研制的丹贝食品的主要营养成分含量及脂肪酸和必需氨基酸构成.用AOAC 建议的方法通过动物实验测得本品的净蛋白质比值(NPR)及真实蛋白质消化率(TD)分别为2.6和94.35%.按食品安全性毒理学评价程序作毒理试验,结果急性经口试验 LD_50>15g/kg 体重,微核试验,精子畸形试验及 Ames 试验均为阴性,表明丹贝为无毒级物质,对骨髓细胞、精子及试验菌株的基因均无致突变作用.故认为丹贝是一种高营养价值的安全食品.
译  名:
THE STUDIES ON NUTRITION AND SAFETY OF TEMPE
作  者:
Dong Minsheng Jiang Hanhu Zhang Xiaodong (Dept of Food Science,Nangjing Agric Univ,Nanjing 210014)
关键词:
tempe;;nutritional evaluation;;food safety
摘  要:
The nutrition and safety of the new developed soyfood—tempe fermented with Rhizopusoligosporus Saito RT-3 strain were studied by chemical analysis and animal experiment.This product has notbeen yet reported in China.The results showed that protein contents,NPR,apparent digestibility and truedigestilbility were 54.12%,2.6,91.35% and 94.35% respectively.The essential amino acid and fatty acid compositions of tempe were the same as,or superior to,thoseprepared in other countries.The toxic experiments such as Acute Toxicity Studies LD_(50)>15g/kg Weight.Ames Test,Bone Marrow Micronucleus Test,Sperm Abnormality Test are all negative and some harmfulsubstances were allowable.The authers believe that the nutritional quality of tempe fermented with R.oligosp-orus strain RT-3 is nearly the same as those in other countries,and its food safety was satisfactory.

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