紫花苜蓿芽及其产品中氨基酸含量的测定与营养分析  

Study on the amino acid content andnutrient analysis of alfalfa bud and its product

作　　者：张利平[1] 吴建平[1] 汪晓娟[1] 张鹏[1] 杨联[1] 

机构地区：[1]甘肃农业大学动物科学技术学院,兰州730070

出　　处：《食品科技》2006年第12期141-144,共4页Food Science and Technology

摘　　要：通过氨基酸分析仪分别测定了紫花苜蓿芽及其产品中氨基酸的含量,分别计算了必需氨基酸含量、必需氨基酸/氨基酸总量(E/T)、必需氨基酸/非必需氨基酸(E/N)、氨基酸评分(AAS)和必需氨基酸指数(EAAI),综合评价苜蓿芽及其产品的食用价值。测定结果表明,紫花苜蓿芽及其产品中含有18种氨基酸,包含9种必需氨基酸。紫花苜蓿芽和苜蓿芽产品中氨基酸总含量、必需氨基酸、E/T、E/N分别为25.27%和18.75%、9.34%和7.757%、36.96%和41.37%、58.63%和70.56%。紫花苜蓿芽及其产品必需氨基酸中苏氨酸的含量都最高,色氨酸是紫花苜蓿芽及其产品共同的第一限制性氨基酸,氨基酸评分分别是56.74%和98.58%。在紫花苜蓿芽中含硫氨基酸(蛋氨酸+胱氨酸)是第二限制性氨基酸,而在其产品中不是。必需氨基酸指数计算结果表明,苜蓿芽及其产品蛋白均属优质蛋白。综合评价认为苜蓿芽及其产品中蛋白质具有很高的食用价值,该苜蓿产品加工工艺提高了苜蓿蛋白的食用价值。In this article, the amino acid content of both alfalfa bud and its product are tested, the purpose is to evaluate the edible value of both alfalfa bud and its product by analyzing the essential amino acid content, E/T, E/N, amino acid score（AAS） and essential amino acid index（EAAI）. The results show that the protein composed by 18 amino acids including 9 essential amino acids for human in both the alfalfa bud and its product. The total amino acid content, essential amino acid content, E/T, E/N in both the alfalfa bud and its product are 25.27% and 18.75%, 9.34% and 7.757%, 36.96% and 41.37%, 58.63% and 70.56% respectively. THR content is the highest among the essential amino acid, and TRP is the first restrictive amino acid in both the alfalfa bud and its product, the AAS are 56.74% and 98.58% respectively. And the sulfurified amino acid content is the second restrictive amino acid in alfalfa bud, nor in the product. The analyzing result of EAAI shows the protein of both alfalfa bud and its product belongs to the best protein. Synthetical analysis results show the protein in both alfalfa bud and its product have high level edible value, and the process method of alfalfa product improve the edible value of alfalfa bud protein.

关 键 词：紫花苜蓿芽 苜蓿芽产品 必需氨基酸 氨基酸评分 必需氨基酸指数 

分 类 号：TS207.3[轻工技术与工程—食品科学]