青海胡芦巴种子氨基酸含量分析及评价  

Determination and nutritional evaluation of amino acids in Trigonella foenum-graecum L.from Qinghai province

作　　者：杨仁明[1,2] 王洪伦[1] 景年华[1,2] 索有瑞[1] 尤进茂[1,3] 

机构地区：[1]中国科学院西北高原生物研究所,青海西宁810001 [2]中国科学院研究生院,北京100049 [3]曲阜师范大学化学与化工学院,山东曲阜273165

出　　处：《食品工业科技》2012年第14期76-79,共4页Science and Technology of Food Industry

基　　金：中国科学院生命科学领域优秀青年科技专项(KSCX2-EW-Q-23)

摘　　要：为评价青海胡芦巴的品质,以2-[2-(7H-二苯并[a,g]咔唑)-乙基]氯甲酸酯(DBCEC-Cl)为衍生试剂,采用柱前衍生-高效液相色谱荧光检测法(HPLC-FLD)对胡芦巴种子中的18种氨基酸的含量进行了测定,并结合WHO/FAO氨基酸评分标准等多种方法对青海胡芦巴进行综合评价。结果发现,胡芦巴种子的必需氨基酸总量很高,几种必需氨基酸的比例均超过WHO/FAO标准模式,氨基酸比值系数分为75.54,EAAI指数为111.62。研究表明,胡芦巴种子氨基酸种类多,必需氨基酸含量高,组成合理均衡,有较高的研究价值和良好的开发利用前景。For evaluating the q uality of Trigonella foenum-graecum L. （fenug reek）, 18 amino acids in the seed of fenugreek from Qinghai province were determined by high-performance liquid chromatography（HPLC） with fluorescence detection （ FLD ） using 2 - [2 - （ 7H -dibenzo [a, g]carbazo1-7 -yl ） -ethoxy]ethyl chloroformatel （DBCEC-CI） as a pre-column derivatization labeling regent. And the quality of amino acids by WHO/FAO and other standard were also comprehensive evaluated. The results indicated that the essential amino acids ratio in fenugreek seed was higher than requirements of the food standard issued by FAO/WHO. The coefficient of amino acids ratio was 75.54 and the essential amino acid index （EAAI） was 111.62. The study also showed that fenugreek was full range of amino acid and the essential amino acids was balanced,and it had high research value with good prospects for the development and utilization.

关 键 词：胡芦巴 高效液相色谱-荧光检测(HPLC-FLD) 柱前衍生 氨基酸 营养评价 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]