Knowledge Management System of Northwest Institute of Plateau Biology, CAS
| Amino acid, fatty acid, and mineral compositions of fruit, stem, leaf and root of Rubus amabilis from the Qinghai-Tibetan Plateau | |
| Caidan, Rezeng1,2; Cairang, Limao3,4; Liu, Bin1; Suo, Yourui4 | |
| 2014-02-01 | |
| 发表期刊 | JOURNAL OF FOOD COMPOSITION AND ANALYSIS
 |
| ISSN | 0889-1575 |
| 卷号 | 33期号:1页码:26-31 |
| 文章类型 | Article |
| 摘要 | The amino acid, fatty acid, and mineral content of Rubus amabilis harvested from the Qinghai-Tibetan Plateau were analyzed. Results revealed that the total amino acids in the leaves, fruits, roots, and stems of R. amabilis were 17.1, 7.5, 6.5, and 5.7 g, respectively. Further analysis of the amino acids showed that the protein contained nutritionally useful quantities of essential amino acids. The total essential amino acids in the leaves of R. amabilis were 9.3 g ETAAs/100 g. Total fatty acids varied in different parts of R. amabilis. Stearic acid, linolenic acid, linoleic acid, and palmitic acid in the leaf samples were 41.4%, 13.7%, 11.9%, and 6.7%, respectively. Lauric acid, oleic acid, docosahexoenoic acid, and eicosenoic acid were present only in small quantities. Potassium, magnesium, and calcium were the most abundant minerals in the leaf samples. Among the essential trace mineral elements, Fe exhibited the highest content in different parts of R. amabilis. (C) 2013 Elsevier Inc. All rights reserved.; The amino acid, fatty acid, and mineral content of Rubus amabilis harvested from the Qinghai-Tibetan Plateau were analyzed. Results revealed that the total amino acids in the leaves, fruits, roots, and stems of R. amabilis were 17.1, 7.5, 6.5, and 5.7 g, respectively. Further analysis of the amino acids showed that the protein contained nutritionally useful quantities of essential amino acids. The total essential amino acids in the leaves of R. amabilis were 9.3 g ETAAs/100 g. Total fatty acids varied in different parts of R. amabilis. Stearic acid, linolenic acid, linoleic acid, and palmitic acid in the leaf samples were 41.4%, 13.7%, 11.9%, and 6.7%, respectively. Lauric acid, oleic acid, docosahexoenoic acid, and eicosenoic acid were present only in small quantities. Potassium, magnesium, and calcium were the most abundant minerals in the leaf samples. Among the essential trace mineral elements, Fe exhibited the highest content in different parts of R. amabilis. (C) 2013 Elsevier Inc. All rights reserved. |
| 关键词 | Rubus Amabilis Nutritional Composition Qinghai-tibetan Plateau Himalayan Plateau Food Analysis Amino Acid Fatty Acid Mineral Element Traditional Foods Indigenous Foods Wild Foods Biodiversity And Nutrition Food Composition |
| WOS标题词 | Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS研究方向 | Chemistry ; Food Science & Technology |
| WOS类目 | Chemistry, Applied ; Food Science & Technology |
| WOS记录号 | WOS:000332907800005 |
| 引用统计 | |
| 文献类型 | 期刊论文 |
| 条目标识符 | http://210.75.249.4/handle/363003/4254 |
| 专题 | 中国科学院西北高原生物研究所 |
| 作者单位 | 1.Being Univ Chinese Med, Coll Chinese Med, Dept Chinese Med Chem, Beijing 100102, Peoples R China 2.Qinghai Univ, Coll Med, Res Ctr Chinese & Tibetan Med, Xining 810001, Peoples R China 3.Qinghai Normal Univ, Nationality Coll, Dept Chem, Xining 810008, Peoples R China 4.Chinese Acad Sci, Northwest Plateau Inst Biol, Xining 810008, Peoples R China |
| 推荐引用方式 GB/T 7714 | Caidan, Rezeng,Cairang, Limao,Liu, Bin,et al. Amino acid, fatty acid, and mineral compositions of fruit, stem, leaf and root of Rubus amabilis from the Qinghai-Tibetan Plateau[J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2014,33(1):26-31. |
| APA | Caidan, Rezeng,Cairang, Limao,Liu, Bin,&Suo, Yourui.(2014).Amino acid, fatty acid, and mineral compositions of fruit, stem, leaf and root of Rubus amabilis from the Qinghai-Tibetan Plateau.JOURNAL OF FOOD COMPOSITION AND ANALYSIS,33(1),26-31. |
| MLA | Caidan, Rezeng,et al."Amino acid, fatty acid, and mineral compositions of fruit, stem, leaf and root of Rubus amabilis from the Qinghai-Tibetan Plateau".JOURNAL OF FOOD COMPOSITION AND ANALYSIS 33.1(2014):26-31. |
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