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ɿһַḻֲ δ͵ĿɿɶУ ɫϸռ֯ṹ 11%-13% ЩɫϸռԼ 65%-70% ĶӺ 3% Ļ ͹УӾһϵзӦ Ũ뵰ʼķӦ ͺ󣬴Լ 20% Ķӣռ 決ӹҲѧ仯Ӻɿɶͷͳ̶йء

оɿɶҪѧʺͶӺ£

 

ɵ
g/100g

決ͽ
g/100g

ţɿ
g/100g

鴼

ٱ

3.0

-

-

+

1.6-2.75

0.03-0.08

0.02

-

(+)- ûʳӶ

(+)- ûʳӶ

0.25-0.45

0.3-0.5

-

ʸ

L1-L4

2.7

L1: 0.08-0.17

-

ۺ lecocyanidins

2.1-5.4

-

0.01

-

3-a-L-arabinosidyl

0.3

-

-

3-?-D-galactosidyl

0.1

-

-

ͪ

ݾ

-

-

-

Ƥ -3-

-

-

-

Ƥ -3

-

-

-

13.5

-

-

һоɿɶܷӺռɶ 6%-8%

ɫģ ʹδ͵Ķɫڷͺ͸УתΪԱͪʹֳ͵ɫ һʹ Folin-Ciocalteau ӻԭԼⶨ ɿղƷжо֣ ɿɷкж 20,000ppm Baker's chocolate к 8,400ppm ţɿк 5,000ppm

ע Baker's chocolate һֲţ̣кǵĴɿں濾ʱʹö

ο

I.Knight, Chocolate and cocoa: Health and nutrition. Blackwell Science, 1999
A. Zumbe, Polyphenols in cocoa: are there health benefits? BNF Nutrition Bulletin Volume 23, pp94-102, Spring 1998

Դ www.icco.org

 

 

 

 

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