| 不同品种榧树种仁氨基酸组成分析及营养评价 |
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| 引用本文： | 曹永庆,胡文翠,汪舍平,姚小华.不同品种榧树种仁氨基酸组成分析及营养评价[J].安徽农业科学,2018,46(1):169-172. |
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| 作者姓名： | 曹永庆 胡文翠 汪舍平 姚小华 |
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| 作者单位： | 中国林业科学研究院亚热带林业研究所,浙江杭州,311400;浙江省东阳市香榧研究所,浙江东阳,322100;浙江省常山县林业局,浙江常山,324200 |
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| 基金项目： | 浙江省重大科技专项“香榧新品种选育” |
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| 摘 要： | 目的]明确不同品种榧树种仁的氨基酸组分和营养品质。方法]以6个主栽榧树品种为研究对象,分析种仁不同种类氨基酸组分的含量并进行营养评价。结果]榧树种仁含有17种常见氨基酸,包含人体必需的7种氨基酸,不同品种的总氨基酸及氨基酸组分含量不同。各品种种仁氨基酸含量从高到低依次为东榧2号、丁山榧、东榧3号、龙凤细榧、东榧1号、朱岩榧;氨基酸组分中天冬氨酸和谷氨酸的含量最高,变异系数较低,人体必需氨基酸(E)与氨基酸(T)的比值为0.39,人体必需氨基酸与非必需氨基酸比值(E/N)为0.64,符合WHO/FAO推荐必需氨基酸组成比例标准;人体必需氨基酸(E)、儿童必需氨基酸(CE)、味觉类氨基酸含量与总氨基酸含量间存在显著正相关关系。结论]总氨基酸含量可作为氨基酸组分特征的代表性指标对不同品种榧树种仁的营养品质进行评价。
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| 关 键 词： | 榧树 种仁 氨基酸 营养 评价 |
Components Analysis and Nutrition Evaluation of Amino Acids in Kernel of Different Torreya grandis Varieties |
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| Abstract: | Objective] To clarify the amino acids components and nutrition quality of different Torreya grandis Varieties.Method] The fully ripen seeds from six Torreya grandis varieties were selected to measure the amino acids components content and evaluate the nutrition quality.Result] The results showed that the kernel of Torreya grandis contained 17 common amino acids,including 7 human body essential amino acids.The content of amino acids components was different among different varieties and the amino acids content in kernel from high to low was order Torreya grandis' Dong No.2',Torreya grandis' Ding shan',Torreya grandis' Dong No.3',Torreya grandis' Long feng',Torreya grandis' Dong No.1',Torreya grandis' Zhu yan'.The content of aspartic acid and glutamic acid was the highest and lower coefficient of variation was found among different varieties.The ratio of essential amino acids content to total amino acids content was 0.39 and the ratio of essential amino acids to non-essential amino acids was 0.64,which was close to the recommended level of WHO/FAO.In addition,the content of essential amino acids,children essential amino acids and flavor amino acids was significantly positive correlated with the total amino acids.Conclusion] The total amino acid content can be used as a representative index of amino acid composition characteristics to evaluate the nutritional quality of different varieties. |
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