青荚叶营养成分评价分析  

Analysis of nutritional components in Helwingia japonica

作　　者：孙志武[1] 王猛[2] 李宁[2] 陈东明[2] 李红萍[1] 

机构地区：[1]郑州大学公共卫生学院,郑州450001 [2]郑州大学化工与能源学院,郑州450001

出　　处：《食品科技》2014年第10期96-100,共5页Food Science and Technology

基　　金：河南省教育厅科技攻关项目(13A330459)

摘　　要：测定青荚叶营养成分的种类和含量并进行营养评价,为深入研究和开发利用青荚叶资源提供科学依据。样品经预处理后,利用高效液相色谱仪、氨基酸自动分析仪等对其进行分析,采用氨基酸评分和必需氨基酸指数(EAAI)等方法进行评价。结果表明:青荚叶中脂肪4.80%、蛋白质14.05%、多糖49.77 mg/g、总多酚29.54 mg/g、表儿茶素5.33 mg/g、β-胡萝卜素0.236 mg/g;8种脂肪酸中不饱和脂肪酸占63.2%,亚麻酸最高,油酸、亚油酸次之;8种矿物元素中钾最高(37.80 mg/g)、钙次之(21.80 mg/g),硒含量最低(0.11μg/g);17种氨基酸总量为11.82%,其中7种必需氨基酸占41%,9种药效氨基酸占50.25%;青荚叶的EAAI为1.02。青荚叶富含人体必需的多种营养和药效成分,且相对均衡合理,属WHO/FAO推荐的优质蛋白源,兼具营养和保健功能的新资源食品。The research aimed to determine the species and content of the various nutritional ingredients in helwingia japonica and evaluate the nutrition value, so as to offer the scientific basis for the further study and exploitation of helwingia japonica. After pretreatment of the sample, the nutritional ingredient was analyzed by high performance liquid chromatograph （HPLC）, automatic analyzer for amino acids. The nutritional value was evaluated by amino acids score （AAS） and essential amino acid index （EAAI）. The results showed that the contents of crude fat, crude protein, polysaccharide, polyphenol, epicatechin, 13-Carotene were 4.80%, 14.05%, 49.77 mg/g, 29.54 mg/g, 5.33 mg/g, 0.236 mg/g respectively. In the eight kinds of fatty acids the proportion of unsaturated fatty acids was 63.2% in Helwingia japonica. Among the unsaturated fatty acid the content of the linolenic acid was tiptop, followed by oleic acid and linoleic acid. The content of potassium was the highest （37.80 mg/g）, the content of calcium was the second （21.80 mg/g）, and that of selenium was the lowest （0.11 IJg/g） among eight kinds of mineral element. There were seventeen kinds of amino acid contained in Helwingia japonica. Total contents of amino acid were 11.82%,not only do they offer seven kinds of essential amino acid at 41%, they contain 50.25% content of nine kinds of pharmacodynamic amino acid at the total. EAAI （WHO/FAO） was 1.02. As a consequence, the Helwingia japonica containis abundant nutrition and efficacy components which are essential for human. It is a new resource food with richer nutrition and healthy function.

关 键 词：青荚叶 营养成分 脂肪酸 氨基酸评分 评价 

分 类 号：TS201.4[轻工技术与工程—食品科学]