野生甜茶中氨基酸成分分析及营养评价  

Amino Acid Analysis and Nutritional Evaluation for Wild Sweet Tea

作　　者：姚佳 陈开琴[2] 何志云 潘龙祥 邓凡亮 YAO Jia;CHEN Kaiqin;HE Zhiyun;PAN Longxiang;DENG Fanliang(College of Biological Science and Agriculture,Qiannan Normal University for Nationalities,Guizhou Duyun 558000;College of Biology Science and Agriculture,Zunyi Normal University,Guizhou Zunyi 563006;Guiding Planting Industry Development Center,Guizhou Guiding 551300)

机构地区：[1]黔南民族师范学院生物科学与农学院,贵州都匀558000 [2]遵义师范学院生物与农业科技学院,贵州遵义563006 [3]贵定县种植业发展中心,贵州贵定551300

出　　处：《生物化工》2021年第4期78-81,共4页Biological Chemical Engineering

基　　金：黔南州科技计划项目(黔南科合〔2018〕6号);贵州省普通高校都匀毛尖茶工程研究中心开放基金(黔教合KY字〔2016〕020-04);贵州省植物学重点支持学科(黔学位合字〔2016〕23号);贵州省“本科教学工程”项目(黔教高发〔2015〕337号)。

摘　　要：以野生甜茶为试验材料,采用邻苯二甲醛-9-芴甲基氯甲酸酯(OPA-FMOC)柱前衍生高效液相色谱法,对甜茶中氨基酸进行定性和定量分析,采用必需氨基酸与总氨基酸的比值(EAA/TAA)、必需氨基酸与非必需氨基酸的比值(EAA/NAA)、氨基酸比值(RAA)、氨基酸比值系数(RCAA)等氨基酸评价指标进行营养综合评价。结果表明:共测定出甜茶中17种游离氨基酸,EAA/TAA的比值为0.401,EAA/NAA的比值为0.671,符合WHO/FAO氨基酸模式要求;含鲜甜味氨基酸的总量(2.24%)与苦味氨基酸的总量(2.21%)相近,总体滋味良好;RAA和RCAA显示,甲硫氨酸+胱氨酸为限制氨基酸,亮氨酸、缬氨酸的RCC接近1,符合WHO/FAO模式氨基酸,说明野生甜茶的氨基酸营养总体良好。The amino acids in wild sweet tea were qualitatively and quantitatively analyzed by high-performance liquid chromatography after pre-column derivatization using O-phthalaldehyde-9-fluorenylmethyl chloroformate(OPA-FMOC).The nutrition was evaluated comprehensively using evaluation indexes such as EAA/TAA,EAA/NAA,RAA and RCAA.The results showed that a total of 17 free amino acids were determined in sweet tea.EAA/TAA was 0.401and EAA/NAA was 0.776,which met the WHO/FAO requirement pattern for amino acids.The total content of fresh and sweet-tasting amino acids(2.24%)was similar to that of bitter-tasting amino acids(2.21%),with good overall taste.RAA and RCAA demonstrated that methionine+cystine were the limiting amino acids,while the RCAA of Leucine and Valine was close to 1,which were consistent with the WHO/FAO requirement pattern for amino acids.The results indicated that the amino acid nutrition of wild sweet tea was generally good.

关 键 词：甜茶 氨基酸 高效液相色谱 成分分析 营养评价 

分 类 号：O657.7[理学—分析化学]