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《China Oils and Fats》 2015-09
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Analysis and evaluation on the nutritional components of chia seed

RONG Xu;TAO Ningping;LI Yuqi;GU Saiqi;Food College,Shanghai Ocean University;Ocean College,Zhejiang University of Technology;  
The nutritional components in the seed of chia( Salvia hispanica) were analyzed and evaluated. The results showed that the contents of crude fat,crude protein and dietary fiber in chia seed were( 34. 20 ± 1. 31) g /100 g( wet basis),( 23. 31 ± 0. 18) g /100 g( wet basis) and( 27. 71 ± 0. 09) g /100 g( wet basis),respectively. Therefore,chia seed had the character of high fat,high protein and high dietary fiber. The contents of total amino acids and essential amino acids in chia seed were 23. 10 g /100 g( wet basis) and 8. 20 g /100 g( wet basis),respectively. The content of glutamic acid( 4. 08 g /100 g)was the highest,followed by arginine( 2. 46 g /100 g) and aspartic acid( 2. 13 g /100 g). According to the amino acid score,the restrictive amino acid in chia seed was lysine,while the first limiting amino acid was isoleucine according to the chemistry score,and the essential amino acid index value of chia seed was 87; 21 kinds of fatty acids were detected in chia seed oil,and linoleic acid( 22. 43%) andα- linolenic acid( 62. 48%) dominated in unsaturated fatty acids. Chia seed also contained abundant minerals. The content of Ca was the highest,reaching 829. 21 mg /100 g. The character of high content of K( 673. 48 mg /100 g) and low content of Na( 22. 37 mg /100 g) in chia seed was obvious.
【Fund】: 上海市教委重点学科建设项目(J50704);; 江苏省国家长江珍稀鱼类工程技术研究中心培育点项目;; 上海市科委工程中心建设(11DZ2280300)
【CateGory Index】: TS201.4;TS222.1
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