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智利南部传统蔬菜作为天然成分潜在来源的营养价值评估Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients
豌豆、玉米、胡萝卜、韭菜、菠菜、甜菜、香菜、欧芹
Eight vegetables were selected for the study namely pea (Pisum sativum), corn (Zea mays), carrot (Daucus carota), leek (Allium ampeloprasum), spinach (Spinacia oleracea), chard (Beta vulgaricus var. cicla), coriander (Coriandrum sativum) and parsley(Petroselinum crispum).
蛋白质使用格哈特DUMATHERM® N PRO杜马斯定氮仪检测，蛋白质系数6.25
The protein content was determined by Dumas method (DUMATHERM® N PRO analyser,Königswinter, Germany) using a conversion factor of 6.25. The oil content was determined according to the AOAC ofcial method 945.18. The crude fbre was measured using the gravimetric method according to the AOAC ofcial method 978.10.
方案详情
智利南部传统蔬菜作为天然成分潜在来源的营养价值评估Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients豌豆、玉米、胡萝卜、韭菜、菠菜、甜菜、香菜、欧芹Eight vegetables were selected for the study namely pea (Pisum sativum), corn (Zea mays), carrot (Daucus carota), leek (Allium ampeloprasum), spinach (Spinacia oleracea), chard (Beta vulgaricus var. cicla), coriander (Coriandrum sativum) and parsley(Petroselinum crispum).蛋白质使用格哈特DUMATHERM® N PRO杜马斯定氮仪检测，蛋白质系数6.25The protein content was determined by Dumas method (DUMATHERM® N PRO analyser,Königswinter, Germany) using a conversion factor of 6.25. The oil content was determined according to the AOAC ofcial method 945.18. The crude fbre was measured using the gravimetric method according to the AOAC ofcial method 978.10.
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中国格哈特为您提供《8种智利南部传统蔬菜蛋白质、脂肪、粗纤维的测定》，该方案主要用于蔬菜中营养成分检测，参考标准《GB 5009.5 食品安全国家标准 食品中蛋白质的测定》，《8种智利南部传统蔬菜蛋白质、脂肪、粗纤维的测定》用到的仪器有格哈特杜马斯定氮仪DT N Pro、格哈特快速干燥仪STL56、格哈特全自动快速索氏提取SOXTHERM、格哈特全自动型纤维分析仪FT12、滤纸筒、德国移液器MM、粗纤维分析滤袋
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