タラの芽の一般成分, 無機質成分, 遊離アミノ酸組成

概要

論文の詳細を見る
Cultivated and wild Aralia elata SEEM. Shoots were analyzed for general composition, mineral constituents, and free amino acids composition for a taste and functional constituents. The protein content in the cultivated and wild shoots (per 100 g) was 2. 55 g and 5. 48 g, respectively. The potassium content in the cultivated and wild A. elata SEEM (per 100 g) was 315. 1 mg and 543. 7 mg, respectively. The zinc content in the cultivated and wild A. elata SEEM (per 100 g) was 1. 09 mg and 1. 46 mg, respectively. The main free amino acids were asparagine, glutamine, aspartic acid, serine, phenylalanine, arginine, proline and gamma-amino butyric acid. Compared with cultivated A. elata SEEM , the wild plant had a higher content of the total free amino acids, arginine, glutamine, proline, gamma-amino butyric acid and branched chain amino acids. Boiling increased the glutamic acid content approximately 8. 4 times, but it reduced the γ-amino butyric acid content about 75%. The tree bark and roots contained a high level of arginine, while the leaves showed a high content of gamma-amino butyric acid and branched chain amino acids.
日本食生活学会の論文