摘要
为评价不同产地黑果枸杞的蛋白质营养价值,采用GB 5009.124-2016法测定6省22地区黑果枸杞的氨基酸含量,并用氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)评价其蛋白质营养价值,用主成分分析(PCA)和聚类分析(CA)比较产地间的差异性。结果显示,样品氨基酸总量5.24~10.76g/100 g;蛋氨酸+半胱氨酸为第一限制氨基酸;AAS、CS、EAAI、BV和NI分别为42.48%~66.70%,17.14%~26.91%,53.81~71.43,46.96~66.16和3.59~6.91;甘肃白银、青海德令哈、新疆阿勒泰黑果枸杞的蛋白质营养价值较高,新疆哈密、青海格尔木、内蒙古额济纳旗较低。结果表明,不同产地的黑果枸杞品质有所差别,但总体上氨基酸种类齐全、含量丰富、配比合理,具有较高的蛋白质营养价值和药用价值。
In order to evaluate the protein nutritional value of Lycium ruthenicum Murray from different habitats,the amino acids contents of Lycium ruthenicum Murray in twenty-two regions of six provinces were determined by GB 5009.124-2016.The nutritional value of Lycium ruthenicum Murray was evaluated by amino acid score(AAS),chemical score(CS),essential amino acid index(EAAI),biological value(BV)and nutritional index(NI),and then the differences among habitats were compared by principal component analysis(PCA)and cluster analysis(CA).The results showed that the total amino acids content of the sample was 5.24-10.76 g/100 g;Methionine+cysteine was the first limiting amino acid;AAS,CS,EA,AI,BV and NI were 42.48%-66.70%,17.14%-26.91%,53.81-71.43,46.96-66.16 and 3.59-6.91,respectively;The protein nutritional value of Lycium barbarum Murray from Baiyin City,Gansu Province,from Delingha City,Qinghai province,from Altay Area of Xinjiang Uygur Autonomous Region was better,while that from Hami City of Xinjiang Uygur Autonomous Region,from Golmud City,Qinghai Province and from Guejina Banner of Inner Mongolia Autonomous Region was slightly worse.It could be seen that the quality of Lycium ruthenicum Murray in different habitats was different,but in general,the amino acid was complete in variety,rich in content,reasonable in ratio,and had high protein nutritional value and medicinal value.
作者
郭家平
陈怡雪
王亚盟
刘利娥
于斐
吴拥军
GUO Jiaping;CHEN Yixue;WANG Yameng;LIU Li'e;YU Fei;WU Yongjun(College of Public Health,Zhengzhou University,Zhengzhou 450001;Zhengzhou Key Laboratory of Nanomedicine and Health Inspection,Zhengzhou 450001)
出处
《食品工业》
CAS
北大核心
2020年第9期336-340,共5页
The Food Industry
基金
河南省科技攻关项目(172102210006)。
关键词
黑果枸杞
氨基酸
蛋白质
营养评价
Lycium ruthenicum Murray
amino acids
protein
nutrition evaluation
