Position: Home > Articles > Anaalysis of Nutritive Composition in Buckwheat Pollen and Its Evaluation in Nutriology
FOOD SCIENCE
2004,25
(10)
309-311
荞麦花粉营养成分的分析和营养学评价
作 者：
吴少雄;郭祀远;李琳;殷建忠;周玲仙
单 位：
华南理工大学食品与生物工程学院;昆明医学院食品化学与工艺学教研室
关键词：
荞麦花粉;营养成分;营养学评价
摘 要：
本文对荞麦花粉的营养成分进行了分析和评价。结果表明,荞麦花粉含有丰富的蛋白质、膳食纤维、矿物质(尤其是K, Fe, Se 含量较高)、黄酮类化合物以及合理的必需氨基酸组成。荞麦花粉是开发保健食品的优质天然原料。
译 名：
Anaalysis of Nutritive Composition in Buckwheat Pollen and Its Evaluation in Nutriology
作 者：
WU Shao-xiong,1,2,GUO Si-yuan1,LI Lin1,YIN Jian-zhong2,ZHOU Ling-xian2(1.College of Food and Biological Engineering, South China Univ. of Tech., Guangzhou 510640, China.2.Institution of Nutrition and Food Science, Kunming Medical College, Kunming 650031, China.)
关键词：
buckwheat pollen;nutritional components;evaluation in nutriology
摘 要：
In this paper, the nutritional components of Buckwheat pollen and its nutrition was evaluated. The results showthat buckwheat pollen is rich in protein, dietary fiber, minerals, particularly in K, Fe, Se contents, flavonoids and has a rationalassociation of essential amino acid. In conclusion, Buckwheat can be considered to be a good raw material for health foods.
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