不同食用加工处理对大蒜氨基酸组成及营养的影响  

Effects of Different Edible-method Treatments on Amino Acid Composition and Nutrition of Garlic

作　　者：何金明[1] 

机构地区：[1]青岛市农业科学研究院,山东青岛266100

出　　处：《山东农业科学》2008年第5期87-90,99,共5页Shandong Agricultural Sciences

摘　　要：对不同食用加工处理大蒜的氨基酸含量、组成的测定结果表明:随着食用加工处理的不同,第一限制性氨基酸种类和质量数发生改变,黑大蒜处理第一限制性氨基酸为赖氨酸,其RC值为0.692;其余4个处理大蒜的第一限制性氨基酸均为苏氨酸,其RC值最高的泡蒜处理只有0.448,最低的对照处理仅为0.225。黑大蒜处理的氨基酸总量、人体必需氨基酸、儿童必需氨基酸、味觉氨基酸和药效氨基酸的含量均最高,分别比对照提高39.6%、30.2%、8.9%、55.5%和29.7%;其氨基酸的比值系数分(SRC)为76.00,在所有处理中最高。在营养、保健、药效功能方面,黑大蒜处理的利用价值最高,是一种值得推荐的食用加工方法。The experiment was conducted to investigate the impacts of five different edible methods on the amino acid content, composition and nutrition of garlic. The results showed that with the differentia of edible methods, the kinds and quantities of the first limiting amino acid were changed. For fermentation - garlic treatment, the first limiting amino acid was lysine with the ratio coefficient of amino acid （RC） of 0. 692 ; for the other treatments, the first limiting amino acid was Threonine, whose maximum RC was 0. 448 and the minimum RC was 0. 225. For fermentation - garlic treatment, the total amino acid quantity and the contents of human essential amino acid, child essential amino acid, taste amino acid and the medicine efficacy amino acid were all the highest which were 39.6% ,30.2% ,8.9% ,55.5% and 29.7% more than those of the contrast respectively ; the score of ratio coefficient of its amino acid （SRC） was 76. 00, which was the biggest in all treatments. In the nutrition , health care and medicine efficacy, the using value of the fermentation garlic is the highest, so it is worth -while recommendation.

关 键 词：大蒜 不同食用方法 氨基酸 

分 类 号：S633.4[农业科学—蔬菜学]