Determination of crude protein content Semi-micro-Kjeldahl method <4>. The main nutrients and amino acids in salt-impregnated vegetables are slightly higher. This may be due to the difference in the location or harvest season of the selected materials during the manufacturing process, as well as the determination of the crude fat content caused by the different processes during processing and storage. Soxhlet extraction method <4>. Determination of crude fiber content 6>. Determination of amino acids Pre-column derivatization high performance liquid chromatography (Hewlett Packard 1100). Determination of total sugar Ferien's hot titration method.
The main nutrients of pickled vegetables are kimchi. The main nutrients of salt-impregnated vegetables are as follows: the main nutrients of salt-impregnated vegetables and kimchi. The content of water and crude fiber in salt-impregnated vegetables is lower than that of kimchi, while ash, total sugar, The content of crude protein and crude fat was higher than that of kimchi. To illustrate the significant difference in the main nutrients of these two pickles, we performed analysis of variance.
The results showed that except for the difference of crude fat and two pickles (F crude fat = 447), the difference of other water, ash, total sugar, crude protein and crude fiber was significant (F moisture = 695.87; F ash = 192.28; F total sugar = 4321.18; F crude protein = 6266.10; F crude fiber = 3010.68; F005 = 1851; F001 = 9849).
The content of amino acids in the pickled vegetables and the amino acid content of the marinated vegetables. It can be seen that there are some differences in the amino acid content of the two pickles. In general, the amino acid content of the salt-impregnated dish is higher than that of kimchi, in which the salt-impregnated vegetable glutamic acid, arginine, glycine, and proline The content of tyrosine, threonine, acid, methionine, isoleucine, leucine and phenylalanine was higher than that of kimchi, and only the content of serine, alanine and lysine was lower than that of kimchi.
As can be seen from the above, the main nutrients in the pickled vegetables except the crude fat, the other differences are significant, the crude fat content is higher than the kimchi, in order to illustrate the difference in the main nutrients of the two pickles, amino acids The content is also different. However, in general, the main nutrients and amino acids in salt-impregnated vegetables are slightly higher than kimchi. This may be due to differences in the location or harvest season of the materials selected during the manufacturing process, as well as the process variations during processing and storage.
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