云南紫仁核桃必需氨基酸含量及营养评价  

Contents of Essential Amino Acids and Nutritional Evaluation of Purple Kernel Walnut from Yunnan Province

作　　者：肖良俊[1] 毛云玲[1] 吴涛[1] 宁德鲁[1] 张雨[1] 

机构地区：[1]云南省林业科学院云南省木本油料工程技术研究中心,云南昆明650201

出　　处：《食品科学》2015年第4期106-109,共4页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD46B01-1)

摘　　要：以云南大泡核桃做对照,测定分析了28个紫仁核桃样品的9种必需氨基酸含量,明确了各氨基酸含量范围。根据测定结果进行了必需氨基酸含量的变异分析、相关性分析和主成分分析。结果表明,变异系数最大的是组氨酸为39%,变异系数最小的是精氨酸为7%;各氨基酸之间相关性不大;主成分分析结果表明,前5个主成分累计方差贡献率达到85.59%,基本概况了全部9种必需氨基酸成分的主要信息;根据主成分分析结果确定各成分的权重值,对各紫仁核桃必需氨基酸含量及营养特性进行了模糊综合评判,其中25种紫仁核桃资源的必需氨基酸含量及营养价值均大于对照(大泡核桃)。The contents of nine essential amino acids were analyzed in 28 purple kernel walnut samples from Yunnan province in comparison with Juglans sigillata cv. ‘Dapao' as the reference, and the variability, correlation and principal component analysis of amino acid contents were studied at the same time. The results showed that histidine had the maximum value of variation coefficient(39%) among the tested essential amino acids, and arginine revealed the minimum variation coefficient(7%). No significant correlation was observed among various amino acids based on correlation analysis.The results of principal component analysis(PCA) showed that the cumulative contribution of the top five principal components reached 85.59%, which included the major information about the nine essential amino acids. The weight of each amino acid was determined according to the results of PCA, and nutritional characteristics of purple kernel walnuts were evaluated by fuzzy comprehensive evaluation. The contents of essential amino acids and nutritional value of 25 purple kernel walnut samples exceeded the reference ‘Dapao' walnut.

关 键 词：紫仁核桃 大泡核桃 必需氨基酸 营养评价 

分 类 号：S664.1[农业科学—果树学]