不同产地桃胶中蛋白质和氨基酸的含量测定与营养价值评价  

Determination of protein and amino acid content and evaluation of nutritional value of peach gum from different areas

作　　者：薛瑾 戚繁 张文达 张婷婷 陶飞 林慧 XUE Jin;QI Fan;ZHANG Wen-Da;ZHANG Ting-Ting;TAO Fei;LIN Hui(Jiangsu Institute for Food and Drug Control,Nanjing 210008,China;School of Engineering,China Pharmaceutical University,Nanjing 210009,China)

机构地区：[1]江苏省食品药品监督检验研究院,南京210008 [2]中国药科大学工学院,南京210009

出　　处：《食品安全质量检测学报》2023年第18期128-136,共9页Journal of Food Safety and Quality

基　　金：江苏省市场监督管理局科技计划项目(KJ2022065)。

摘　　要：目的建立桃胶中蛋白质和氨基酸的定量分析方法,并对不同产地桃胶的氨基酸营养价值进行评价。方法利用凯氏定氮仪和氨基酸分析仪对不同产地桃胶的蛋白质和氨基酸进行定量检测,通过对氨基酸测定的前处理过程的优化,最终确定为:称取0.5 g桃胶、2 mL水进行除酸;对桃胶中的氨基酸进行含量、成分及组成比例的分析,并通过氨基酸比值系数法评价不同产地桃胶的营养价值。结果5个产地桃胶的蛋白质含量为0.34~0.46 g/100 g,均包含15种氨基酸,总氨基酸(total amino acid,TAA)含量为0.22~0.29 g/100 g;必需氨基酸(essential amino acid,EAA)/TAA比值范围为31.9%~34.7%,EAA/非必需氨基酸(nonessential aminoacids,NEAA)比值范围为48.0%~53.1%,与世界卫生组织/联合国粮食及农业组织(WorldHealth Organization/Food and Agriculture Organization,WHO/FAO)提出的氨基酸理想模式较接近;氨基酸比值系数分(score of ratio coefficient,SRC)范围为73.8~80.7,不同产地的SRC值由高到低顺序为湖北武汉>湖北随县>安徽大别山>云南丽江>浙江温岭。结论5个产地的桃胶均含有蛋白质和氨基酸,氨基酸种类齐全,且营养价值较高。探讨桃胶的蛋白质营养价值评价可以为建立桃胶的质量评价标准提供理论基础和技术支持。Objective e To establish a quantitative analysis method for protein and amino acids,and evaluate the nutritional value of amino acid in peach gum.Methods The protein and amino acid of peach gum from different areas were determined quantitatively by Kjeldahl nitrogen analyzer and amino acid analyzer.By optimizing the pretreatment process of amino acid determination,a pre-treatment method of weighing 0.5 g of peach gum and using 2 mL of water for acid removal was finally determined.The content,composition,and proportion of amino acids in peach gum were analyzed.The nutritional value of peach gum from different areas was evaluated by amino acid ratio coefficient method.Results The protein content of peach gum from 5 different areas was 0.34-0.46 g/100 g,all containing 15 kinds of amino acids,with total amino acid(TAA)content of 0.22-0.29 g/100 g.The ranges of essential amino acid(EAA)/TAA were 31.9%-34.7%,and the ranges of EAA/non essential amino acids(NEAA)were 48.0%-53.1%,which was closer to the ideal amino acid model proposed by WHO/FAO;the score of ratio coefficient(SRC)of amino acid ranged from 73.8 to 80.7,and the SRC value from high to low was Wuhan,Hubei>Suixian,Hubei>Dabie Mountains,Anhui>Lijiang,Yunnan>Wenling,Zhejiang.Conclusion Peach gum from 5 different areas contains protein and amino acids,with a complete range of amino acids and high nutritional value.The evaluation of protein nutritional value of peach gum provides theoretical basis and technical support for establishing quality evaluation standards for peach gum.

关 键 词：桃胶 蛋白质 氨基酸 营养价值评价 

分 类 号：TS201.7[轻工技术与工程—食品科学]