15种坚果果仁氨基酸组成及含量差异分析

Analysis onthe difference of amino acid composition and concentrations in 15 kinds of nut

中文关键词:  坚果  必需氨基酸  非必需氨基酸

英文关键词:nut  essential amino acids  non-essentialamino acids

中文摘要:

      目的 分析15种市售坚果中氨基酸组成, 比较不同品种坚果间必需氨基酸、非必需氨基酸含量的差异。方法 使用氨基酸分析仪对样品中氨基酸的组成及含量进行分析,用最小显著性差异法(least-significant difference, LSD)进行多重比较。结果 纸皮核桃中的必需氨基酸含量最高, 为6.264 g/100 g, 花生中总氨基酸含量最高, 为22.622 g/100 g。使用模糊辨识法对贴近度进行计算得出, FAO/WHO模式蛋白质贴近度为0.840~0.933。结论 坚果中必需氨基酸和总氨基酸含量的差异显著。限制氨基酸均为蛋氨酸和胱氨酸。东北松子的FAO/WHO模式蛋白质贴近度最高, 最贴近人体所需蛋白质的模式。

英文摘要:

      Objective To analyze the amino acid composition in 15 kinds of nuts and compare the differences of concentrations in essential amino acids and non-essentialamino acids between different varieties of nuts. Methods Amino acids in nut were separated and quantifiedby amino acid analyzer, and were multiple compared by the least-significant difference (LSD) method. Results The content of essential amino acids in the paper walnut was the highest (6.264 g/100 g). The content of total amino acids in thepeanut was the highest (22.622 g/100 g).The fuzzy identification method was used to calculate the closeness degree of FAO/WHO, which was 0.8400.933. Conclusion The content of essential amino acids and total amino acids are significantly different between nut.The closeness degree of FAO/WHO of northeast pine is the highest, which is the most close to the protein model needed by human body.