不同品种榧树种仁氨基酸组成分析及营养评价  

Components Analysis and Nutrition Evaluation of Amino Acids in Kernel of Different Torreya grandis Varieties

作　　者：曹永庆[1] 胡文翠 汪舍平 姚小华[1] CAO Yoongqing;HU Wencui;WANG Sheping(Research Institute of Subtropical Forestry, CAF, Hangzhou, Zhejiang311400;Torreya Research Institute of Dongyang, Dongyang, Zhejiang 322100;Forestry Bureau of Changshan County, Changshan,Zhejiang 324200)

机构地区：[1]中国林业科学研究院亚热带林业研究所,浙江杭州311400 [2]浙江省东阳市香榧研究所,浙江东阳322100 [3]浙江省常山县林业局,浙江常山324200

出　　处：《安徽农业科学》2018年第1期169-172,共4页Journal of Anhui Agricultural Sciences

基　　金：浙江省重大科技专项“香榧新品种选育”(2016C02052-12)

摘　　要：[目的]明确不同品种榧树种仁的氨基酸组分和营养品质。[方法]以6个主栽榧树品种为研究对象,分析种仁不同种类氨基酸组分的含量并进行营养评价。[结果]榧树种仁含有17种常见氨基酸,包含人体必需的7种氨基酸,不同品种的总氨基酸及氨基酸组分含量不同。各品种种仁氨基酸含量从高到低依次为东榧2号、丁山榧、东榧3号、龙凤细榧、东榧1号、朱岩榧;氨基酸组分中天冬氨酸和谷氨酸的含量最高,变异系数较低,人体必需氨基酸(E)与氨基酸(T)的比值为0.39,人体必需氨基酸与非必需氨基酸比值(E/N)为0.64,符合WHO/FAO推荐必需氨基酸组成比例标准;人体必需氨基酸(E)、儿童必需氨基酸(CE)、味觉类氨基酸含量与总氨基酸含量间存在显著正相关关系。[结论]总氨基酸含量可作为氨基酸组分特征的代表性指标对不同品种榧树种仁的营养品质进行评价。[Objective]To clarify the amino acids components and nutrition quality of different Torreya grandis Varieties.[Method]The fully ripen seeds from six Torreya gr andis varieties were selected to measure the amino acids components content and evaluate the nutrition quality.[Result]The results showed that the kernel of Torreya grandis contained17common amino acids,including7human body essential amino acids.The content of amino acids components was different among different varieties and the amino acids content in kernel from high to low was order Torreya grandisi Dong No.25,Torreya grandisi Ding shan5,Torreya grandisi Dong No.35,Torreya g r andis i Long feng5,Torreya grandis i Dong No.15,Torreya grandisi Zhu yan5.The content of aspartic acid and glutamic acid was the highest and lower coefficient of variation was found among different varieties.The ratio of essential amino acids content to total amino acids content was0.39and the ratio of essential amino acids to non-essential amino acids was0.64,which was close to the recommended level of WHO/FAO.In addition,the content of essential amino acids,children essential amino acids and flavor amino acids was significantly positive correlated with the total amino acids.[Conclusion]The total amino acid content can be used as a representative index of amino acid composition characteristics to evaluate the nutritional quality of different varieties.

关 键 词：榧树 种仁 氨基酸 营养 评价 

分 类 号：S789[农业科学—林学]