不同产地桃胶中蛋白质和氨基酸的含量测定与营养价值评价

Determination of protein and amino acid content and evaluation of nutritional value of peach gum from different areas

中文关键词:  桃胶、蛋白质、氨基酸、营养价值评价

英文关键词:peach gum  protein  amino acids  evaluation of nutritional value

中文摘要:

      目的 建立桃胶中蛋白质和氨基酸的定量分析方法, 并对不同产地桃胶的氨基酸营养价值进行评价。方法 利用凯氏定氮仪和氨基酸分析仪对不同产地桃胶的蛋白质和氨基酸进行定量检测, 通过对氨基酸测定的前处理过程的优化, 最终确定为: 称取0.5 g桃胶、2 mL水进行除酸; 对桃胶中的氨基酸进行含量、成分及组成比例的分析, 并通过氨基酸比值系数法评价不同产地桃胶的营养价值。结果 5个产地桃胶的蛋白质含量为0.34~0.46 g/100 g, 均包含15种氨基酸, 总氨基酸(total amino acid, TAA)含量为0.22~0.29 g/100 g; 必需氨基酸(essential amino acid, EAA)/TAA比值范围为31.9%~34.7%, EAA/非必需氨基酸(non essential amino acids, NEAA)比值范围为48.0%~53.1%, 与世界卫生组织/联合国粮食及农业组织(World Health Organization/Food and Agriculture Organization, WHO/FAO)提出的氨基酸理想模式较接近; 氨基酸比值系数分(score of ratio coefficient, SRC)范围为73.8~80.7, 不同产地的SRC值由高到低顺序为湖北武汉>湖北随县>安徽大别山>云南丽江>浙江温岭。结论 5个产地的桃胶均含有蛋白质和氨基酸, 氨基酸种类齐全, 且营养价值较高。探讨桃胶的蛋白质营养价值评价可以为建立桃胶的质量评价标准提供理论基础和技术支持。

英文摘要:

      Objective To establish a quantitative analysis method for protein and amino acids, and evaluate the nutritional value of amino acid in peach gum. Methods The protein and amino acid of peach gum from different areas were determined quantitatively by Kjeldahl nitrogen analyzer and amino acid analyzer. By optimizing the pretreatment process of amino acid determination, a pre-treatment method of weighing 0.5 g of peach gum and using 2 mL of water for acid removal was finally determined. The content, composition, and proportion of amino acids in peach gum were analyzed. The nutritional value of peach gum from different areas was evaluated by amino acid ratio coefficient method. Results The protein content of peach gum from 5 different areas was 0.34?0.46 g/100 g, all containing 15 kinds of amino acids, with total amino acid (TAA) content of 0.22?0.29 g/100 g. The ranges of essential amino acid (EAA)/TAA were 31.9%?34.7%, and the ranges of EAA/non essential amino acids (NEAA) were 48.0%?53.1%, which was closer to the ideal amino acid model proposed by WHO/FAO; the score of ratio coefficient (SRC) of amino acid ranged from 73.8 to 80.7, and the SRC value from high to low was Wuhan, Hubei>Suixian, Hubei>Dabie Mountains, Anhui>Lijiang, Yunnan>Wenling, Zhejiang. Conclusion Peach gum from 5 different areas contains protein and amino acids, with a complete range of amino acids and high nutritional value. The evaluation of protein nutritional value of peach gum provides theoretical basis and technical support for establishing quality evaluation standards for peach gum.