不同口味辣椒酱中氨基酸组成分析及营养评价

Amino acid composition and nutritional evaluation of different flavors of chili sauces

摘要: 以4种不同口味的辣椒酱为原料,利用高效液相色谱法测定其氨基酸组成,以FAO/WHO氨基酸评分为评价标准,对辣椒酱蛋白质营养价值进行全面系统分析与评价。结果表明:辣椒酱中含有18种氨基酸,其中人体必需氨基酸达7种,4种辣椒酱的总氨基酸含量平均值达6.40%,不同口味辣椒酱的氨基酸总量、必需氨基酸含量及组成有一定差异,以牛肉香辣酱的氨基酸营养价值为最高。4种不同口味辣椒酱的第一限制氨基酸均为蛋氨酸+半胱氨酸。

Abstract: The amino acid compositions of 4 different flavors of chili sauces were analyzed using high performance liquid chromatography. The nutritional value of chili sauces was evaluated by using FAO/WHO reference model of essential amino acid as an appraisal criterion. The results showed that the average content of total amino acids was 6.40%. All samples contained 18 kinds of amino acids and included 7 kinds of essential amino acids. The savoury beef sauce was the best in the nutritional value of amino acid although different flavors of chili sauces had some differences content and composition of amino acid. The first limited amino acid was Met+Cys among the 4 kinds of chili sauces.