玉米须水提物氨基酸组成分析及营养价值和风味评价  

Analysis of amino acids composition and evaluation of the nutritional value and flavor in aqueous extract of maize silk

作　　者：刘振艳[1] 杨文钦 钞虹[3] 齐磊[3] 关宏 程宇[3] 刘吉成 LIU Zhenyan;YANG Wenqin;CHAO Hong;QI Lei;GUAN Hong;CHENG Yu;LIU Jicheng(Health Inspection Center,Qiqihar Medical University,Qiqihar 161006;Institute of Medical Sciences,Qiqihar Medical University,Qiqihar 161006;Public Health School,Qiqihar Medical University,Qiqihar 161006)

机构地区：[1]齐齐哈尔医学院卫生检验中心,齐齐哈尔161006 [2]齐齐哈尔医学院医药科学研究院,齐齐哈尔161006 [3]齐齐哈尔医学院公共卫生学院,齐齐哈尔161006

出　　处：《中国食品添加剂》2022年第6期109-114,共6页China Food Additives

基　　金：黑龙江省省教育厅项目(2019-KYYWF-1212)。

摘　　要：为开发玉米须资源,了解玉米须水提物中氨基酸的组成与营养价值,以玉米须为原料,经水提、浓缩、冷冻干燥来制备玉米须水提物。提取物用盐酸水解,采用氨基酸分析仪进行分析,采用氨基酸比例因子法评价其营养价值。结果表明,玉米须水提物中含有17种氨基酸,氨基酸总含量为69.11±2.51mg/g,必需氨基酸(8种)占总氨基酸含量的32.95%;药用氨基酸(8种)含量为42.78±1.57mg/g,占总氨基酸含量的61.90%;玉米须水提物蛋白质含有的氨基酸比例均衡,其氨基酸比值系数分(SRC)为66.6。在不同风味的氨基酸中,鲜味和甜味氨基酸含量分别为23.16±2.51mg/g和25.60±0.48mg/g,占呈味氨基酸总含量的33.51%和37.04%。鲜味氨基酸中Asp和芳香族氨基酸中Cys的RCT值分别为354.33和56.00,对风味的贡献度最大。综合分析表明,玉米须水提物中氨基酸种类齐全,药用氨基酸含量比例高,呈味氨基酸含量较为丰富,具有良好的药用价值和广阔的开发前景。To explore the amino acids composition and nutritional value of maize silk,the aqueous extract of maize silk(MSAE)was extracted from maize silk by water extraction,concentration,and freeze dry process.Then the extract was analyzed by the automatic amino acid analyzer after hydrolyzed by HCl,and the nutritional value by amino acid ratio coefficient was evaluated.The results revealed that 17 hydrolysis amino acids(69.11±2.51 mg/g)were detected in MSAE,including 8 essential amino acids and 8 drug-effective amino acids(42.78±1.57 mg/g),which was 32.95% and 61.90% of the total amino acids,respectively.Moreover,the score of ratio coefficient(SRC)was 66.6.Meanwhile,the contents of delicious amino acids(23.16±2.51 mg/g)and sweet amino acids(25.60±0.48 mg/g)were 33.51% and 37.04% of the total amino acids,respectively.The RCT values of amami amino acid Asp(354.33)and aromatic amino acid Cys(56.00)were contributed most to the flavor.Therefore,a variety of amino acids were contained in MSAE,and with full of flavor amino acids and drug-effective amino acids,which will broaden the development prospects of MSAE.

关 键 词：玉米须 水提物 氨基酸组成 营养价值 呈味 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS209[轻工技术与工程—食品科学与工程]