摘要
为比较不同产地青稞的氨基酸组成差异,使用氨基酸自动分析仪快速检测了7个不同产地青稞的氨基酸组成,采用滋味活性值、氨基酸比值系数法对其氨基酸进行营养价值评价。结果表明,不同地区青稞中的17种游离氨基酸含量差异显著,游离氨基酸总量在8.984~12.575 g/100g,均值为10.750 g/100g,非必需氨基酸含量最高,其次为必需氨基酸。青稞蛋白质的第一限制性氨基酸是赖氨酸,第二限制性氨基酸是苏氨酸。门源地区青稞的必需氨基酸组成比例相对适宜,贵德地区青稞蛋白的营养价值最高。青稞中游离氨基酸的呈味特性表现为鲜味氨基酸>苦味氨基酸>甜味氨基酸,Glu、His、Val、Arg和Cys对青稞的滋味均有贡献,其中Glu是青稞中最主要的呈味氨基酸,滋味活性值为9.82。系统聚类将72份青稞的游离氨基酸分为3大类,第Ⅰ类包含15种氨基酸,并确定选用Asp、Ser、Ala、His、Cys作为综合评价青稞中氨基酸品质优劣的关键性指标。
The aim of this work was to compare the difference of amino acid composition of highland barley from different regions and to perform the nutritional evaluation.The amino acid composition of highland barley which from seven producing areas were detected by amino acid automatic analyzer,and the nutritional values of amino acids were evaluated by the method of taste activity value and ratio coefficient of amino acid.The results showed that there were significant differences in the contents of 17 kinds of free amino acids in barley from different regions varied significantly.The total amount of free amino acids ranged from 8.984 to 12.575 g/100g,with an average of 10.750 g/100g.The content of non-essential amino acids was the highest,followed by essential amino acids.The first limiting amino acid of highland barley protein was lysine,and the second limiting amino acid was threonine.The composition ratio of essential amino acids in the barley of Menyuan area was relatively appropriate,and the nutritional value of barley protein in Guide area was the highest.The flavor characteristics of free amino acids in barley were manifested as umami amino acids>bitter amino acids>sweet amino acids.Glu,His,Val,Arg and Cys all contribute to the taste of barley and Glu was the most important flavor amino acid in barley,taste activity value was 9.82.Systematic clustering classified the free amino acids of 72 barley into three major categories.The first category contained 15 kinds of amino acids,and it was determined that Asp,Ser,Ala,His,and Cys were selected as the key indicators for evaluating the quality of amino acids in barley.
作者
徐禄尧
李君
党斌
XU Luyao;LI Jun;DANG Bin(College of Agriculture and Animal Husbandry,Qinghai University,Xining Qinghai 810016,China;Xining No.1 Middle School,Xining Qinghai 810000,China;Key Laboratory of Agricultural Product Processing on the Qinghai Tibet Plateau,Xining Qinghai 810016,China)
出处
《青海农林科技》
2025年第2期1-8,90,共9页
Science and Technology of Qinghai Agriculture and Forestry
基金
青海省中央引导地方科技发展资金(2024ZY018)。
关键词
青稞
氨基酸组成
滋味活性值
营养价值评价
Hulless barley
Amino acid composition
Taste activity value
Nutritional value evaluation
