7种云南产核桃中17种氨基酸含量测定与必需氨基酸模式分析

Quantitative determination of 17 kinds of amino acids and pattern analysis of essential amino acids in 7 local walnut varieties in Yunnan province

中文关键词:  核桃  必需氨基酸  WHO/FAO模式谱  氨基酸比值系数  比较分析

英文关键词:walnut  essential amimo acids  WHO/FAO pattern  ratio coefficient of amino acids  comparison and analysis

中文摘要:

      目的 对7个云南地方核桃品种中17种氨基酸进行含量测定和比较分析。方法 样品经酸水解法处理后, 使用氨基酸自动分析仪对样品氨基酸含量进行测定, 在氨基酸含量值基础上, 计算7个核桃品种必需氨基酸占总氨基酸的质量分数、氨基酸比值、氨基酸比值系数和比值系数分, 对照世界卫生组织/联合国粮农组织(World Health Organization/ Food and Agriculture Organization of the United Nations, WHO/FAO)颁布的理想蛋白质必需氨基酸模式谱以及已报道的核桃氨基酸成分研究, 对7个核桃品种氨基酸组成特征和营养品质进行分析。结果 7个云南地方核桃品种氨基酸总含量差异不大, 最高和最低分别为漾濞大泡核桃(18.16 g/ 100 g)和娘青核桃(13.53 g/100 g), 漾濞大泡核桃必需氨基酸比例则较低; 17种氨基酸在7个品种中组成特征是: 谷氨酸含量最高, 蛋氨酸含量最低; 7个品种苯丙氨酸+酪氨酸、亮氨酸含量均高于WHO/FAO模式谱, 赖氨酸含量明显低于模式谱, 蛋氨酸+半胱氨酸含量在其中5个品种只达模式谱一半; 氨基酸比值系数显示, 苯丙氨酸+酪氨酸、异亮氨酸在7个核桃品种中均为过剩, 7个品种赖氨酸均表现为不足, 除大姚三台核桃外, 其余6个品种蛋氨酸+半胱氨酸含量不足; 漾濞大泡核桃、华宁小紫瓤核桃、昌宁香茶核桃、永平核桃、娘青核桃5个核桃品种的第一限制氨基酸是蛋氨酸+半胱氨酸。综合比较后, 昌宁大尖嘴核桃营养价值最高。结论 7个云南地方核桃品种口感优异, 营养构成上具特色。

英文摘要:

      Objective To determine and compare the contents of 17 amino acids in 7 walnut varieties from Yunnan. Methods After the samples were treated by acid hydrolysis method, the contents of amino acids in the samples were determined by amino acid automatic analyzer. Based on the contents of amino acids, the mass fraction, amino acid ratio, amino acid ratio coefficient and ratio coefficient of essential amino acids in the total amino acids of 7 walnut varieties were calculated. The amino acid composition and nutritional quality of 7 walnut varieties were analyzed by comparing with the amino acid pattern spectrum of ideal protein essential amino acids published by World Health Organization/ Food and Agriculture Organization of the United Nations (WHO/FAO) and the reported study on the amino acid composition of walnut. Results There was no significant difference in the total amino acid content among the seven walnut varieties in Yunnan province. Among them, the highest and lowest were Yangbi Dapao walnut (18.16 g/100 g) and Niangqing walnut (13.53 g/100 g), respectively. The essential amino acid ratio in Yangbi Dapao walnut was lower. Characteristics of the 17 amino acids composition in the 7 local walnuts were that, glutamate content was the highest while methionine content was the lowest; among the 7 malnut varieties, contents of phenylalanine + tyrosine and leucine were higher than WHO/FAO pattern, while lysine content was obviously lower than WHO/FAO pattern, and particularly, methionine + cysteine contents of 5 walnut varieties were just half of WHO/FAO pattern; ratio coefficient of amino acid (RC) indicated that, phenylalanine + tyrosine and isoleucine were redundant and lysine was insufficient in the 7 walnut varieties, and methionine + cysteine was also insufficient in those varieties except Dayao Santai walnut. the first restricted amino acid of 5 varieties was methionine + cysteine, including Yangbi Dapao walnut, Huaning Xiaozirang walnut, Changning Xiangcha walnut, Yongping walnut, Niangqing walnut. After comprehensive comparison, Changning Dajianzui walnut had the highest nutrition value. Conclusion Seven Yunnan local walnut varieties have good taste and distinct nutrition property.