2022年8月20日 星期六
过氧化氢脱毒前后小桐子油饼营养成分分析
Analysis of nutritional components in seed cake of Jatropha curcas before and after detoxification by hydrogen peroxide
2014年 第23卷 第1期 页码[113-115]    下载全文[0.7MB]  
Abstract

Contents of nutritional components in seed cake of Jatropha curcas Linn. before and after detoxification by hydrogen peroxide were determined and compared. The results show that phorbol esters is not existed in seed cake of J. curcas after detoxification. Contents of water, crude protein, crude fiber, reducing sugar and total sugar in seed cake after detoxification all are lower than those before detoxification, contents of different fatty acids and amino acids in seed cake after detoxification increase or decrease, but there is no significant difference (P>0. 05). It is suggested that detoxified seed cake of J. curcas can be further developed for using as plant protein feed.

关键词小桐子油饼; 脱毒; 佛波醇酯; 营养成分; 脂肪酸; 氨基酸
Key wordsseed cake of Jatropha curcas Linn.; detoxification; phorbol esters; nutritional component; fatty acids; amino acids
作者张敉, 龚宽俊, 向诚, 角仕云, 李宝才
所在单位昆明理工大学生命科学与技术学院, 云南昆明650500
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基金项目国家“十一五"科技支撑计划资助项目(2007BAD32B04); 云南省人才培养资助项目(KKSY201326042); 云南省科技计划资助项目(2013FZ013)