摘要
全发酵石榴酒营养成分测定表明:酒中含有17种氨基酸,氨基酸总量达到8.18318mg/L,葡萄糖含量3.9%,果糖2.3%,其中VB1、VB2、VE和矿物质中的钠、磷、钙、锌含量较高,特别是石榴发酵酒中还含有人体重要的微量元素硒。本文从营养和生理代谢过程中分析了石榴发酵酒的营养价值和保健作用。
The analysis of full fermentation punica granatum wine nutrients indicates that： The full fermentation wine contains 17 kinds of amino acids. The total content of amino acid is 8.18318mg/mL, glucose content is 3.9% and fructose is 2.3%. Both the containing of VB1, VB2, VE, and the mineral of Na, P, Ca, Zn are higher. Eepecial- ly the full fermentation punica granatum wine contains the Selenium, which is considered to be mostly beneficial to our body. Through the metabolize process of the nutrition, this paper discusses the nutritious value and health-care function.
出处
《食品科技》
CAS
北大核心
2007年第8期278-281,共4页
Food Science and Technology
基金
国家级星火计划项目(2006EA851016)。
关键词
发酵石榴酒
营养
保健作用
full fermentation punica granatum wine
nutrition
health-care function
