湖南产地4种豆类蔬菜中氨基酸组成及营养评价  

Amino acid composition and nutritional value evaluation of four kinds of legume vegetables produced in Hunan

作　　者：左家信[1] 冯家力[1] 周丽平[1] 袁春晖[1] ZUO Jia-xin;FENG Jia-li;ZHOU Li-ping;YUAN Chun-hui(Hunan Provincial Center for Disease Control and Prevention,Changsha,Hunan 410008,China)

机构地区：[1]湖南省疾病预防控制中心,湖南长沙410008

出　　处：《实用预防医学》2022年第2期174-178,共5页Practical Preventive Medicine

基　　金：国家卫生健康委员会食物成分监测项目。

摘　　要：目的对湖南产地4种豆类蔬菜的氨基酸组成及含量进行分析评价,为豆类蔬菜合理利用提供依据。方法采用Kjeltee 2300自动凯氏定氮仪对湖南产地4种豆类蔬菜的蛋白质进行测定,采用曼默博尔A300全自动氨基酸分析仪进行氨基酸成分分析;采用氨基酸评分法对豆类营养价值进行了评价。结果豆类中氨基酸除了黑豆不含蛋氨酸外,其余均含17种氨基酸;黑豆中的蛋白质含量、氨基酸含量以及必需氨基酸含量均最高,分别为35.60 g/100 g、31.75 g/100 g、9.20 g/100 g;3种豆类蔬菜的必需氨基酸中赖氨酸含量最高,分别为花豆(1.39 g/100 g)、芸豆(0.92 g/100 g)、豇豆(1.07 g/100 g),黑豆的必需氨基酸中赖氨酸含量居第二(1.91 g/100 g),略低于亮氨酸;芸豆中赖氨酸含量(44.88 mg/g蛋白)低于WHO/FAO模式(55 mg/g蛋白),其余3种豆类蔬菜的赖氨酸含量均高于或者接近WHO/FAO模式(55 mg/g蛋白)和卵清蛋白模式(55 mg/g蛋白),分别为花豆(72.40 mg/g蛋白)、豇豆(53.77 mg/g蛋白)、黑豆(53.65 mg/g蛋白);4种豆类蔬菜的限制氨基酸均为异亮氨酸或缬氨酸或色氨酸。结论豆类蔬菜中赖氨酸含量优异,具有较高的营养价值;可以通过与富含异亮氨酸、缬氨酸、色氨酸的食物等进行结合食用,构建合理膳食,提高食用价值。Objective To analyze and evaluate amino acid composition and contents of four kinds of legume vegetables produced in Hunan so as to provide a basis for rational utilization of bean products.Methods Kjeltee 2300 Automatic Nitrogen Determinator Kjeldahl Apparatus was used to determine the proteins in four kinds of legume vegetables produced in Hunan Province.Amino acid composition was measured using membra Pure GmbH A300 automatic amino acid analyzer.The nutritional value of legume vegetables was evaluated by the amino acid score method.Results There were 17 kinds of amino acids in legume vegetables except black soya bean without methionine.The contents of protein,amino acids and essential amino acids in black soya bean were the highest,which were 35.60 g/100 g,31.75 g/100 g,and 9.20 g/100 g,respectively.The content of lysine in essential amino acids in three kinds of legume vegetables was the highest,which were flower bean(1.39 g/100 g),kidney bean(0.92 g/100 g)and cowpea(dry,seed)(1.07 g/100g),respectively.The content of lysine in essential amino acids in black soya bean was the second(1.91 g/100 g),which was slightly lower than that of leucine.The contents of lysine in legume vegetables,including flower bean(72.40 mg/g protein),cowpea(dry,seed)(53.77 mg/g protein),and black soya bean(53.65 mg/g protein),were all higher than or approached the WHO/FAO model value(55 mg/g protein)and ovalbumin pattern value(55 mg/g protein)except that the content of lysine in kidney bean(44.88 mg/g protein)was lower than the WHO/FAO model value(55 mg/g protein).The limited amino acid in four kinds of legume vegetables was isoleucine/valineor/tryptophane.Conclusion Legume vegetables have high lysine content and high nutritional value.We can adopt a mode of eating combined food with high contents of isoleucine,valineor and tryptophane to construct a reasonable diet,and improve the edible value of legume vegetables.

关 键 词：湖南 产地 豆类蔬菜 氨基酸 营养评价 

分 类 号：R151.2[医药卫生—营养与食品卫生学]