湖南省12种地方特色菜肴中氨基酸的组成分析及营养评价

Analysis of amino acid composition and nutritional evaluation of 12 kinds of local specialty dishes in Hunan Province

中文关键词:  湖南省  地方特色菜肴  氨基酸  营养评价

英文关键词:Hunan Province  local specialty dishes  amino acids  nutritional evaluation

中文摘要:

      目的 分析湖南省12种菜肴的氨基酸组成, 评价其营养价值。方法 依据国家食物成分监测工作方案, 采集湖南省内具有代表性的12种地方菜肴, 使用Kjeltec 2300自动凯氏定氮仪测定蛋白质含量, 采用曼默博尔A300全自动氨基酸分析仪测定氨基酸组成及含量。运用氨基酸评分法、化学评分法及氨基酸比值系数法对菜肴进行营养价值综合评价。结果 12种菜肴中, 武冈卤香干的蛋白质含量最高, 为27.99 g/100 g, 新化三合汤最低, 为6.04 g/100 g; 氨基酸总量最高为武冈卤香干(23.34 g/100 g), 最低为新化三合汤(3.18 g/100 g); 12种菜肴中, 除了蒸火焙鱼、青椒炒油渣、武冈卤香干和红烧娃娃鱼(养殖)均检测到17种氨基酸, 其余菜肴均未检测到蛋氨酸; 其中谷氨酸和天冬氨酸含量普遍较高, 是主要的鲜味氨基酸; 必需氨基酸中, 亮氨酸和赖氨酸含量普遍相对较高; 大部分菜肴中赖氨酸含量表现突出, 除香肠(39.00 mg/g蛋白)、蜂蛹(42.98 mg/g蛋白)、包谷酸(34.59 mg/g蛋白)及武冈卤香干(50.73 mg/g蛋白)外, 其余8种菜肴的赖氨酸含量均高于世界卫生组织/联合国粮农组织模式(55 mg/g蛋白)和卵清蛋白模式(55 mg/g蛋白); 营养评价结果显示, 限制性氨基酸包括蛋氨酸、异亮氨酸、缬氨酸、苏氨酸、苯丙氨酸+酪氨酸; 氨基酸比值系数分除了香肠(40.46)和包谷酸(43.32)较低外, 其余介于58.04~81.90之间, 表明这些食品的蛋白质氨基酸组成较为均衡, 营养价值较高。结论 湖南地区12种地方特色菜肴蛋白质含量较为丰富, 赖氨酸含量普遍较高, 营养价值良好。建议在膳食中通过搭配富含蛋氨酸、异亮氨酸、缬氨酸、苏氨酸、苯丙氨酸和酪氨酸的食物, 以提高蛋白质的整体营养利用率。

英文摘要:

      Objective To analyze the amino acid composition of 12 kinds of dishes from Hunan Province and evaluate their nutritional value. Methods Following the National Food Composition Monitoring Work Plan, 12 kinds of representative local dishes were collected from Hunan Province. Protein content was determined using a Kjeltee 2300 automatic nitrogen determinator kjeldahl apparatus, while amino acid composition and content were analyzed using a membra Pure GmbH A300 automatic amino acid analyzer. The nutritional value of the dishes was comprehensively evaluated using the amino acid score, chemical score and amino acid ratio coefficient score. Results Among the 12 kinds of dishes, Wugang braised tofu had the highest protein content (27.99 g/100 g), while Xinhua sanhe soup had the lowest (6.04 g/100 g). The highest total amino acid content was also found in Wugang braised tofu (23.34 g/100 g), and the lowest in Xinhua sanhe soup (3.18 g/100 g). The 17 kinds of amino acids were detected in steamed smoked fish, stir-fried pepper with oil residue, Wugang braised tofu and braised giant salamander (farmed), while methionine was not detected in the remaining dishes. Glutamic acid and aspartic acid were generally abundant, serving as the primary umami amino acids. Among the essential amino acids, leucine and lysine were relatively abundant. Lysine content was notably high in most dishes, exceeding the World Health Organization/Food and Agriculture Organization reference pattern (55 mg/g protein) and the ovalbumin pattern (55 mg/g protein) in 8 kinds of dishes, with the exceptions being sausage (39.00 mg/g protein), bee pupae (42.98 mg/g protein), baogusuan (34.59 mg/g protein) and Wugang braised tofu (50.73 mg/g protein). Nutritional evaluation identified methionine, isoleucine, valine, threonine and phenylalanine+tyrosine as limiting amino acids. The standard reference coefficient for amino acid values ranged from 58.04 to 81.90 for most dishes, except for sausage (40.46) and baogusuan (43.32), indicating a relatively balanced amino acid composition and high nutritional value for these foods. Conclusion The 12 kinds of local specialty dishes from Hunan are rich in protein, with generally high lysine content and favorable nutritional value. It is recommended to combine these dishes with foods rich in methionine, isoleucine, valine, threonine, phenylalanine and tyrosine to enhance overall protein utilization in the diet.