亚麻荠籽饼基本营养成分分析Basic nutritional components analysis of camelina seed cake

为了进一步开发利用亚麻荠籽饼，增加亚麻荠籽饼再利用价值，对亚麻荠籽饼基本营养成分进行分析。结果表明：亚麻荠籽饼中水分、灰分、水溶性浸出物、醇溶性浸出物、粗纤维、粗蛋白质、粗脂肪含量分别为8.10%、5.80%、25.40%、20.80%、18.50%、34.25%、9.62%；5种矿质元素铁、钙、锌、锰、铜含量分别为219.7、210.0、56.1、27.9、8.7 mg/kg；亚麻荠籽饼共检出16种氨基酸，总量为17.01 g/100 g，其中7种必需氨基酸含量为8.54 g/100 g，占氨基酸总量的50.19%，9种非必需氨基酸含量为8.47 g/100 g，占氨基酸总量的49.81%；亚麻荠籽饼中总多酚和总黄酮含量分别为1.45%、1.28%；亚麻荠籽饼中检出胆甾醇、菜油甾醇、豆甾醇、β-谷甾醇等4种植物甾醇，含量分别为83.6、102.0、6.9、266.4 mg/kg。综上所述，亚麻荠籽饼营养丰富，具有用作除动物饲料以外的产品开发的价值。 In order to further develop and utilize camelina seed cake and increase the reuse value of camelina seed cake, the basic nutritional components of camelina seed cake were analyzed. The results showed that the contents of water, ash, water-soluble extract, alcohol-soluble extract, crude fiber, crude protein and crude fat in camelina seed cake were 8.10%, 5.80%, 25.40%, 20.80%, 1850%, 34.25% and 9.62%, respectively.The five mineral elements iron, calcium, zinc, manganese and copper were 2197, 210.0, 56.1, 27.9 mg/kg and 8.7 mg/kg, respectively. The total amount of 16 amino acids were detected in camelina seed cake with the content of 17.01 g/100 g, among which the content of 7 essential amino acids was 8.54 g/100 g, accounting for 50.19% of the total amino acids, the content of 9 nonessential amino acids was 8.47 g/100 g, accounting for 49.81% of the total amino acids. The contents of total polyphenols and total flavonoids in camelina seed cake were 1.45% and 1.28%, respectively. 4 phytosterols were detected in camelina seed cake,which were cholesterol, campesterol, stigmasterol and β-sitosterol with contents of 836, 102.0, 6.9 mg/kg and 266.4 mg/kg, respectively. In conclusion, camelina seed cake is nutritious and has value for use in product development besides animal feed.