Full-Text Search:
Home|About CNKI|User Service|中文
Add to Favorite Get Latest Update

The determination ofingredientoftea ( Camellia sinensis)pollen

Su Songkun ,Chen Shenglu,Lin Xuezhen,Hu Fuliang,Shao Mei (Apicultural Ressearch Institute,Zhejiang University,Hangzhou,310029)  
The analysis oftheingredientoftea pollen were made by reducing sugar,sucrose, protein,fat,water content,water activity,pHvalue,SOD,catalase,amylase,amino acid,free amino acid,unsaturated fattyacid,vitamin,mineral.Theresultshowsteapollenischaracterised by high pro tein(29 .18% )andlow fat(2.34%) .Theratio ofthe necessary amino acidin tea pollen are access or beyond thestandard modelvalueissued by FAO/WHO(1973).Thetea pollenisa high and excellent proteinfood resource.Otherchemistry composition were detected asfollowing:sugar(27 .72 %) ,su crose(8.57%) ,vitaminA(0.79mg/100g) 、vitaminD(0.02mg/100g)、vitaminB1(0 .09mg/100g) 、vi taminB2(2 .74mg/100g) 、vitaminC(1.20mg/100g) 、vitaminE(6.6mg/100g)、vitaminK(0.3mg/ 100g) .Theactivity of SODand catalaseis 203 .80 μ/g and 321.90 μ/g.
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©CNKI All Rights Reserved