| The composition of nutrition and biochemistry of edible part of Lamprotula leai Gray was determined by biochemical and general nutritional methods in this study. The results showed as follows: in the edible part of L. leai Gray, the moisture, crude protein, crude lipid and ash contents were 79.12%, 10.45%, 1.32% and 1.46%, respectively. There were 17 kinds of amino acids in edible part and the total content of 17 kinds of amino acids was 42.10%（dry matter）, in which the contents of 7 kinds of essential amino acids, nonessential amino acids and delicious amino acids were 17.08%, 21.80% and 16.94%, respectively. The edible part was abundant with 27 kinds of fatty acid, in which the saturated fatty acids accounted for 29.46%, the monounsaturated fatty acids accounted for 33.91%, the polyunsaturated fatty acids accounted for 36.20%. The predominant mineral elements were P, Ca and Fe, and the P, Ca and Fe contents were 2 141.05, 1 621.67 and 1 096.00 mg/kg, respectively. There were wealth of crude protein,unsaturated fatty acid, minerals and the kind and content of amino acids in the edible part of L. leai Gray, which had a great prospect of the industrial process. |
