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《Food Science》 2010-10
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Analysis of Total Lipid Content, Fatty Acid Composition, Total Protein Content and Amino Acid Composition of Winged Bean (Psophocarpus tetragonolobus [L.] D.c.) Seeds

JIANG Li-wen1,ZHENG Bing-fu1,LI Bai-yu1,CHEN Dong-ming2 (1. Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Department of Life Science, Huaihua College, Huaihua 418008, China)  
Four cultivars of winged bean seeds were analyzed for total lipid content and fatty acid composition by Soxhlet extraction coupled with gas chromatography, total protein content by the Kjeldahl method and amino acid composition on a Hitachi model L-8800 automated amino acid analyzer. Results showed that the total lipid contents of 4 cultivars of winged bean seeds varied from 20% to 22% and 28 fatty acids were identified in each winged bean oil, in which, oleic acid accounted for 90.7% of the total monounsaturated fatty acids (MUFA), the predominant polyunsaturated fatty acids consisted of linoleic acid, α-linolenic acid and EPA and the average content of saturated fatty acids was 25.76%. The total protein contents of 4 cultivars of winged bean seeds were approximately 38%. Four cultivars of winged bean seeds were all rich in essential amino acids.
【Fund】: 湖南省高等学校科学研究重点项目(05A064) 湖南省高等学校科学研究项目(09C508);; 湖南省科技计划项目(2006NK3065)
【CateGory Index】: S643.9
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