营养失调与治疗杂志

抽象的

2017 年营养与健康：三种传统香料的近似成分和矿物质成分测定 - Onimawo I A- 尼日利亚埃多州埃克波马 Ambrose Alli 大学副校长

爱荷华州奥尼玛沃

姜，俗称生姜，属于姜科，在印度、中国、东南亚和世界其他地区有商业种植。它被广泛用作香料和调味剂，具有多种药用价值。大蒜（Allium sativum）是洋葱科的一种，用于烹饪和腌制调味，有时以整瓣/磨碎的蒜瓣形式使用，有时以煮熟的提取物形式使用，如酱和调味品。它具有典型的辛辣香料味，烹饪后味道会变得醇厚，糖衣味十足。在尼日利亚当地，大蒜经常与生姜搭配，做炖菜和汤。

大蒜可作为添加剂或用于烘焙食品、布丁、汤、炖菜、肉制品、非酒精饮料肉汁和软糖的制作。在医学上，大蒜可用作消化兴奋剂、利尿剂和解痉剂。肉豆蔻属于番荔枝科，是西非常绿森林中最重要的树种之一。它原产于尼日利亚，约鲁巴人将其种子称为 ehuruorehirorabo-lakoshe。这种种子是烹饪中常用的香料，可以调味和增稠菜肴。在药用上，这种根可咀嚼以缓解牙痛和肿胀。它还用于治疗贫血、痔疮和性功能障碍。因此，本研究将有助于了解这些传统香料的营养成分。

材料和方法

样本的收集和准备

传统香料样品——大蒜、生姜和非洲肉豆蔻，均从尼日利亚埃多州埃桑西地方管理区埃克波马的当地市场购买。样品新鲜、可行且无病害。植物分类学家在植物学系鉴定了样品的真实性。之后，样品在埃克波马安布罗斯·阿里大学生物化学系实验室得到妥善保存。用实验室刀给样品去皮，用木臼研磨以获得所需的质地。这三个样品分别完成。在阿库雷联邦理工大学动物生产与健康营养系实验室对研磨后的湿样品进行成分分析。

样品矿物质含量测定

Mineral contented the different traditional spice samples was assessed following the method of Pear son. et al. (1981). About 1.5g of the sample was burned in a Muffle furnace for 6 hours at 550ºC and the resultant ash was cooled in the desiccator after which, 0.1M HCl solution was added to thee break up the ash. It was then clean through acid and washed with Whatman paper No. 1 into 100ml volumetric flask, and diluted to 100ml by distilled water. Results Ash signifies the mineral matter left after feeds are burnt in the oxygen and this used as a measure of the mineral content in any sample. African nutmeg was found to have highest ash content (1.39%) compared to the ginger and garlic This means that African nutmeg have good mineral content, and thus serves as a viable tool for nutritional evaluation.This value from the ash content in African nutmeg is lower than the 4.52% reported by the Enwereuzoh. They had earlier postulated that such differences may arise from differences in soil micronutrients and it could also be partly credited to the method of analyses. The solution was studied for some metals with different hollow cathode lamps for calcium (Ca), iron (Fe), and zinc (Zn) used by an atomic absorption spectrophotometer while sodium (Na) content was determined using a Flame Photometer.

The data obtained that this study were subjected to one-way analysis of variance.  Results were recorded by they mean ± standard determination of two-repeated determinations.

Discussion and Conclusion

The proximate and some mineral compositions of 3 different traditional spices  garlic, ginger and African nutmeg (Monodora myristica)was investigated in this study and marks of the observations are summarised. Moisture contented in any food is an index of its water activity and it is used as a measure of stability and susceptibility to bacterial contamination. Ash characterises the mineral matter left after feeds are burnt in oxygen and It is used as a measure of the mineral content in any sample. Crude fat (lipid) contented that the African nutmeg was known the highest than those of ginger and garlic From this stud and it was observed that the lipid content of Monodora myristica (46.48%) was significantly (p < 0.05) higher than that of garlic (6.13%) and ginger

碳水化合物为体内细胞提供能量，维持血糖水平必不可少，避免体内蛋白质被轻易消化，有助于防止蛋白质的消耗。大蒜中碳水化合物含量高，说明其热量高，与其他香料相比，其糖分含量也高。它们还控制体内液体平衡，从而影响心输出量。钙是所有评估的香料中含量最丰富的元素，据报道，钙对骨骼和牙齿的形成至关重要。锌广泛分布于植物和动物组织中，存在于所有活细胞中。锌依赖性酶参与常量营养素代谢吸收和细胞复制。锌被明确定义为糖尿病中的微量元素，是胰岛素的辅助因子。在人类中，缺乏锌的疾病或症状包括性腺功能低下、生长障碍、伤口愈合受损以及味觉和嗅觉敏锐度下降。非洲肉豆蔻种子中锌的含量将有助于预防与锌缺乏相关的疾病。根据所得结果，所有传统香料的近似成分比例以及矿物质含量均存在差异。然而，非洲肉豆蔻的水分、灰分、粗蛋白、粗脂肪和粗纤维含量优于其他香料，钠、锌和铁矿物质含量也高于大蒜，而其碳水化合物和钙含量则更高。

注：第九届国际营养与健康大会于 2017 年 2 月 20 日至 21 日在德国柏林举行。