杨梅果实氨基酸组成及营养评价  

The Content of Amino Acid of Chinese Bayberry Fruit and Its Nutritive Evaluation

作　　者：张泽煌[1] 钟秋珍[1] 林旗华[1] 

机构地区：[1]福建省农业科学院果树研究所,福建福州350013

出　　处：《热带作物学报》2012年第12期2279-2283,共5页Chinese Journal of Tropical Crops

基　　金：公益性行业农业科研专项(No.201203089);国家星火计划项目(No.2012GA7200023);福建省公益类科研院所专项(No.2011R1016-7)

摘　　要：以10个品种的杨梅果实为材料,以鸡蛋白的氨基酸组成为标准,利用WHO/FAO的必需氨基酸模式,应用氨基酸模糊识别法和氨基酸比值系数法,进行了杨梅果实氨基酸营养价值评价。结果表明:杨梅果实中氨基酸种类齐全,必需氨基酸含量(EAA)占总氨基酸含量的28.2%～35.2%;赖氨酸是EAA中含量最高的,占EAA总量的25.2%～26.7%;其次为亮氨酸,占EAA总量的20.8%～21.4%;甲硫氨酸是EAA中含量最低的,占EAA总量的2%以下。通过氨基酸模糊识别法评价,二色杨梅和晚稻杨梅在氨基酸平衡方面与标准氨基酸最接近,营养价值最佳。Using the egg amino acid as a standard and WHO/FAO reference model of essential amino acid （EAA） as an appraisal criterion, the nutritional value of the flesh fruit proteins in ten cuhivars of Chinese bayberry were evaluated by fuzzy pattern recognition and ratio coefficient of amino acid （AA）. The results showed that the Chinese bayberry was rich in all kinds of AA, and EAA accounting for 28.2%-35.2% of the total AA. Lysine （Lys） was the highest in EAA content, accounting for 25.2%-26.7% of the total EAA, secondly for leueine （Leu）, accounting for 20.8%-21.4% of the total EAA, methionine （Met） was the lowest, accounting for 2% below of the total EAA. Through the amino acid fuzzy pattern recognition evaluation, ‘Erse＇ and ‘Wandao＇ Chinese bayberry were more close to the standard amino acid, with the best nutritional value.

关 键 词：杨梅 品种 氨基酸 组成 营养评价 

分 类 号：S667.6[农业科学—果树学]