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《JOURNAL OF ANHUI AGRICULTURAL SCIENCES》 1996-04
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Analysis and Assesment of Chemical Constituent of Castanea mollissima Blume

Zhang Xiuli et al(Anhui Agricultural University,Hefei 230036)  
This paper analysed the chemical constituents of "Dahongpao"and"Liandiban",which were the mainly cultivated chestnut breeds of Anhui Province,and assessed their nutritional value.The results showed that it is amylum that is the most abundant element.It contents soluble suger,protein,fat and vitamin C,successively.It is also rich in mineral elements,such as phosphorus,potassium,calcinm,magnesium,zinc,iron and boron.The protein of chestnut consists of 18 sorts of amino acids.Among these,aspartic acid,glutamic acid,leucine and lysine have high contents.Among 8 sorts of essential amino acids,the contents of lysine,isoleucine,methionine,thsesnine,valine and phenylalanine suspass the standard of FAO/WHO.Quality analysis indicates that:Chestnut not only has a large amount of nutritional constituents,but can improve the food composition,can raise the utilization ratio of staple food nutrition.The breed of "Dahongpao"is suitable for cooking,and the breed of "Liandiban"is fit for roasting.
【CateGory Index】: S664.201
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