【摘要】 豌豆营养成分含量和组成因其品种及基因类型不同有所差异,本文选取CV4、CV9、CV19、CV33、BD1、Hyogo、Alaska 7个豌豆品种分析其营养成分,旨在揭示不同品种豌豆的营养品质及用途,为其加工生产利用提供理论依据。结果表明:7种豌豆的蛋白质含量在20.61%~36.37%之间,总灰分含量在2.81%~4.28%之间,粗脂肪含量在3.26%~4.25%之间,CV4品种的蛋白质和总灰分含量最高,分别为36.37%和4.28%,适合作为优质畜牧饲料或用于豌豆蛋白的加工生产;CV9品种豌豆的粗纤维含量最高,为9.43%,最适宜作食用纤维的添加剂。更多还原

【Abstract】 Nutrient content of pea and composition differs because of the variety and different gene types. 7variety of pea nutritive components of CV4, CV9, CV19, CV33, BD1, Hyogo, Alaska were analyzed and compared, in order to reveal the nutritional quality of different varieties of pea and use, and provide the theory basis for the use of its production.The results show that: the protein content of 7 kinds of pea is in20.61% ~36.37%, the total ash content is between 2.81%~4.28%, the content of crude fat is in 3.26%~4.25%. A variety of CV4 protein and total ash content is the highest, respectively 36.37% and 4.28%, suitable for high quality animal feed or for processing production of pea protein; CV9 varieties of peas crude fiber content is the highest, 9.43%,the most suitable additives edible fiber.更多还原