| 辣木氨基酸分析与营养评价研究 |
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| 引用本文： | 周丹蓉,王小安,叶新福,韦晓霞,高敏霞.辣木氨基酸分析与营养评价研究[J].热带作物学报,2017(2):278-282. |
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| 作者姓名： | 周丹蓉 王小安 叶新福 韦晓霞 高敏霞 |
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| 作者单位： | 福建省农业科学院果树研究所,福建福州,350013 |
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| 基金项目： | 农业部热带作物种质资源保护项目(16RZZY-12)，福建省区域重大专项(2016N3017)，福建省属公益类科研院所专项(2014R1014-2) |
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| 摘 要： | 分析测定了辣木嫩叶、成熟叶、老叶、种子及花中的氨基酸含量,通过必需氨基酸组成、氨基酸评分、必需氨基酸指数、氨基酸比值系数及氨基酸比值系数分等5个指标对构成辣木蛋白质的氨基酸进行评价。结果表明:Glu、Asp、Lys、Leu和Arg等含量丰富,尤其是种子中的精氨酸含量分别比花生、大豆中高22.48%、40.73%。辣木嫩叶、成熟叶的氨基酸总含量及必需氨基酸含量分别极显著(p0.01)、显著(p0.05)高于老叶、种子及花,且均高于花生。辣木嫩叶、成熟叶、老叶、花在必需氨基酸含量占氨基酸总含量的比例上高于花生,且高于大豆。辣木叶、花的必需氨基酸组成中有5个项目分别高于花生、大豆、FAO/WHO模式、美国模式,辣木叶的必需氨基酸组成中有4个项目还高于鸡蛋模式。辣木叶、花中的第一限制氨基酸为Met+Cys,种子中为Lys。辣木嫩叶、成熟叶中必需氨基酸的数量充足、比例适宜,必需氨基酸组成比花生、大豆与鸡蛋中的必需氨基酸组成具有更高的拟合程度。
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| 关 键 词： | 辣木 氨基酸 营养价值 评价 |
Analysis and Nutritional Value Evaluation of Amino Acids in Moringa |
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| ZHOU Danrong,WANG Xiaoan,YE Xinfu,WEI Xiaoxia,GAO Minxia.Analysis and Nutritional Value Evaluation of Amino Acids in Moringa[J].Chinese Journal of Tropical Crops,2017(2):278-282. |
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| Authors: | ZHOU Danrong WANG Xiaoan YE Xinfu WEI Xiaoxia GAO Minxia |
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| Abstract: | The article was to research the content,composition and nutrition value of amino acids (AA) in Moringa leaves,seed and flower.The AA in leaves (tender leaf,growing leaf,and old leaf),seed,and flower of Moringa were determined and analyzed.Pattern of composition of essential amino acid (PCEAA),amino acid score (AAS),essential amino acid index (EAAI),ratio coefficient of amino acid (RC),score of RC (SRCAA) were used to evaluate the nutrition value of amino acids in Moringa.The results suggested:1.Glu,Asp,Lys,Leu and Arg were the highest ones in content,and the content of Arg was even higher that of peanut and soybean by 22.48％ and 40.73％,respectively.It was displayed that in the tender leaf and growing leaf,the total content of AA (T),total content of essential amino acid (EAA) (ET) were significantly higher (p＜0.01 & p＜0.05,respectively) than that of the old leaf,seed,and flower,and were superior to that of peanut;In leaves and flowers,the rate of ET/T was higher than that of peanut and soybean.2.According to the PCEAA,five items in Moringa leaves and flowers were not only higher than that in peanut,soybean,the pattern of FAO/WHO and pattern of USA,but 4 items in Moringa leaves were also higher than the pattern of egg.From PCEAA and AAS,Met+Cys was considered to be the first-limited amino acids in leaves and flowers of Moringa,while Lys was considered to be the first-limited amino acids in seeds of Moringa.3.On the basis of the results of PCEAA,AAS,EAAI,RC and SRCAA,AA in Moringa was in sufficiency quantity and reasonable proportion,and could completely satisfy the requirement of protein synthesis.Compared with peanut and soybean,the pattern of composition of EAA in Moringa had higher fitting degree with EAA in egg.Moringa was an excellent source of protein with high nutritional value. |
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| Keywords: | Moringa amino acids nutrition value evaluation |
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