薇菜干氨基酸组成分析与营养价值评价  

Analysis of amino acids composition and nutritional value evaluation of dried osmund

作　　者：李雪影[1] 陆宁[1] 张晶[1] 徐辉[1] 郭秉政 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]合肥元政农林生态科技有限公司,安徽合肥231251

出　　处：《食品与机械》2015年第6期28-32,41,共6页Food and Machinery

摘　　要：为了对薇菜干中氨基酸进行综合分析评价,以6-氨基喹啉基-N-羟基琥珀酰亚氨基甲酸酯作为衍生剂,采用超高效液相色谱法对薇菜干中17种氨基酸进行分析测定,采用分光光度法对其色氨酸进行定量分析,再结合氨基酸比值系数法、模糊识别法,对薇菜干蛋白质的营养价值进行综合评价。结果表明:薇菜干中含18种氨基酸,总氨基酸含量达697.93 mg/g·蛋白质,必需氨基酸总量/氨基酸总量为0.45,必需氨基酸总量/非必需氨基酸总量为0.83,高于FAO/WHO所推荐的理想蛋白标准。薇菜干中粗蛋白含量为12.09%。鲜味氨基酸、甜味氨基酸、芳香族氨基酸及药效氨基酸分别占氨基酸总量的23.99%,22.16%,12.46%,63.97%。8种必需氨基酸均衡性良好,与FAO/WHO标准氨基酸模式贴近。在各种必需氨基酸中,第一限制性氨基酸为异亮氨酸。To systematically analyze and evaluate amino acids of dried osmund,17 kinds of amino acids were derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and then were analyzed by ultra performance liquid chromatography.L-tryptophan was quantitatively analyzed by ultraviolet spectrophotometric.Nutritional value evaluation of dried osmund protein was synthetically studied by methods of ratio coefficient of amino acid and fuzzy discernment.The results showed that the sample had 18 kinds of amino acids.The content of the total amino acids was up to 697.93 mg/g protein.The proportion of essential amino acids in total amino acids was 0.45,and the proportion of essential amino acids in non-essential amino acids was 0.83,which was higher than that of FAO/WHO pattern recommended.The content of crude protein was 12.09%.The contents of flavor amino acids、sweet amino acids,aromatic amino acids and medical amino acids were 23.99%,22.16%,12.46% and 63.97% respectively.All kinds of human essential amino acids kept such a balanced proportion that they were close to the FAO/WHO standard pattern.Among all human essential amino acids,the first limited amino acid was isoleucine.

关 键 词：薇菜 超高效液相色谱法 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] TS201.4[轻工技术与工程—食品科学与工程]