满堂红萝卜芽苗菜氨基酸营养分析  

Analysis of amino acid nutrition of Man Tang Hong radish sprouts

作　　者：李晓红[1] 王辉[1] 杨洋 句荣辉[1] LI Xiaohong;WANG Hui;YANG Yang;JU Ronghui(Beijing Vocational College of Agriculture,Beijing 102442)

机构地区：[1]北京农业职业学院,北京102442

出　　处：《中国食品添加剂》2023年第6期315-321,共7页China Food Additives

基　　金：北京市教育委员会科技一般项目(KM202012448002);特色高水平院校建设项目—打造技术创新平台—食品营养与安全应用技术协同创新中心(11000022T000000444768)。

摘　　要：本文对富硒满堂红萝卜芽苗菜中的硒含量、转化率和氨基酸营养价值进行了系统分析。结果表明,满堂红萝卜芽苗菜中总硒和有机硒含量均随亚硒酸钠处理浓度的增加而增加。亚硒酸钠处理浓度为5 mg/kg时转化率最高,达97.24%。硒处理增加了满堂红萝卜芽苗菜中氨基酸的总含量和必需氨基酸总含量。必需氨基酸中Ile、Leu、Pro含量显著增加,而Met含量显著降低。普通和富硒满堂红萝卜芽苗菜SRC值分别为85.14和86.67,第一限制性氨基酸分别为亮氨酸、色氨酸。普通和富硒满堂红萝卜芽苗菜的E/T分别为37.83%和39.07%,与FAO/WHO提出的参考蛋白质模式接近。满堂红萝卜芽苗菜富硒后既可提高有机硒含量又不会降低氨基酸的营养价值。The total selenium content,organic selenium conversion rate and amino acid nutritional value in selenium-rich Man Tang Hong radish sprouts were studied.The organic selenium conversion rate reached the maximum(97.24%)when the concentration was of 5 mg/kg.The Na2SeO3 treatment increased the total contents of amino acids and essential amino acids in Man Tang Hong radish sprouts.The contents of essential amino acids Ile,Leu and Pro were significantly increased,while the content of Met was significantly decreased.SRC values of normal radish sprouts and selenium-rich Man Tang Hong radish sprouts were 85.14 and 86.67,respectively.The first limiting amino acids were leucine and Tryptophan,respectively.The E/N in normal radish sprouts and selenium-rich Man Tang Hong radish sprouts were 37.83%and 39.07%,respectively,which was close to the FAO/WHO reference protein pattern.The Na2SeO3 treatment could increase the organic selenium content without reducing the nutritional value of amino acids in Man Tang Hong radish sprouts.

关 键 词：萝卜芽苗菜 硒 氨基酸 营养分析 

分 类 号：O613.52[理学—无机化学] Q517[理学—化学] TS202.1[生物学—生物化学]