山东引种果桑果实氨基酸组分测定及营养评价
Components determination and nutritional evaluation of amino acids of mulberry fruit varieties in Shandong
-
摘要: 本文测定13个果桑品种果实中氨基酸组分。对比了不同样品间的氨基酸组成差异,采用RAA、RC、SRC等氨基酸评价指标进行营养综合评价。研究结果表明:13种果桑均含有丰富的氨基酸,冰糖椹总氨基酸高于其他12种果桑,通过与WHO/FAO氨基酸模式谱（%）的比较得出,果桑果实中缬氨酸和亮氨酸这两种必需氨基酸符合FAO模式,其中韩国大白珍珠的必需氨基酸除蛋氨酸+胱氨酸和赖氨酸以外,均符合WHO/FAO氨基酸模式要求。果桑果实氨基酸评分评定可知蛋氨酸为第一限制氨基酸,赖氨酸为第二限制氨基酸。冰糖椹、韩国大白珍珠2个品种从氨基酸营养角度值得关注。本文的研究结论为果桑的深层次食用开发提供了参考依据。Abstract: Amino acid composition was determined in 13 mulberry varieties. The differences of amino acids among them were compared and amino acid evaluation index ( AAS, CS, RAA, RC and SRC) was adopted to make comprehensive nutritional evaluation.The results showed that total amino acid of Bingtangshen was higher than the other 12 mulberry varieties.The valine and leucine of mulberry fruits were conformed to WHO/FAO amino acid model. The essential amino acids of Hanguodabaizhenzhu, except methionine + cystine and lysine, were all in accordance with the requirement of WHO/FAO amino acid model.Methionine was the first limiting amino acid, lysine was the second limiting amino acid in mulberry fruit by amino acid scores.Bingtangshen and Hanguodabaizhenzhu should be concerned based on amino acid nutrition. The conclusion of this paper provided relevant reference for the deep development of edible mulberry.
下载: