| 野生青荚叶脂肪酸和氨基酸营养成分评价 |
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| 引用本文： | 李宁,刘国际,孙志武,张文强,李红萍.野生青荚叶脂肪酸和氨基酸营养成分评价[J].安徽农业科学,2014(7):1925-1926,1928. |
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| 作者姓名： | 李宁 刘国际 孙志武 张文强 李红萍 |
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| 作者单位： | 郑州大学化工与能源学院,河南郑州,450001;郑州大学公共卫生学院,河南郑州,450001 |
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| 基金项目： | 河南省教育厅科技攻关项目（13A330459）. |
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| 摘 要： | 目的]对野生青荚叶脂肪酸和氨基酸营养成分进行评价。方法]运用多种分析方法分析青荚叶的脂肪酸及氨基酸的组成及含量,并用必需氨基酸指数(EAAI)、氨基酸分(AAS)和化学分(CS)评价青荚叶中蛋白质营养价值。结果]青荚叶中粗脂肪含量为4.27%,7种脂肪酸中不饱和脂肪酸占脂肪酸总含量的76.42%,饱和脂肪酸含量较低。青荚叶中蛋白质含量为7.74%。18种氨基酸总含量为6.19%,8种必需氨基酸占氨基酸总量的41.36%,9种药效氨基酸占氨基酸总量的60.74%,4种鲜味氨基酸占氨基酸总量的35.22%。AAS和CS均表明第一限制性氨基酸为赖氨酸。结论]青荚叶口味鲜美,营养均衡,具有较高的开发利用价值。
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| 关 键 词： | 青荚叶(Helwingia japonica) 脂肪酸 氨基酸 营养评价 |
Nutritional Evaluation of Fatty Acid and Amino Acid in Helwingia japonica |
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| LINing,LI Hong-ping.Nutritional Evaluation of Fatty Acid and Amino Acid in Helwingia japonica[J].Journal of Anhui Agricultural Sciences,2014(7):1925-1926,1928. |
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| Authors: | LINing LI Hong-ping |
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| Institution: | et al ( School of Chemical Engineering and Energy, Zhengzhou University, Zhengzhou, Henan 450001 ; College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001 ) |
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| Abstract: | Objective ] To evaluate the amino acid and fatty acid content in wild Helwingia japonica. Method] The nutritional components of Helwingia japonica were determined and evaluated by various analytical methods. The nutritional value of protein from Helwingia japonica was estimated by essential amino acid index （EAAI） , amino acid score （AAS） and chemical score （CS）. Result] The results showed that the crude fat occupied 4.27% of its dry weigbt. The unsaturated fatty acids accounted for 70% of its total fat and the content of saturated fatty acid was low. The content of protein accounted for about 7.74% of its dry weight. Total contents of 18 types amino acid were 6.19%. Essential amino acid （EAA） accounted for 41.36% of total amino acid. The content of nine kinds of pharmacodynamics amino acid was 60.74% of total amino acid. The content of 4 kinds of flavor amino acid was 35.22% of total contents of amino acid. According to AAS and CS, the first limited amino acid was Lys. Conclusion] Helwingia japonica with delicious taste and balanced nutrition is very suitable for eating as a new food and has vast prospects for developing and application. |
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| Keywords: | Helwingia japonica Fatty acid Amino acid Evaluation of nutrition |
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