摘要
应用日立835 50型高效氨基酸自动分析仪,对十五种常见食用花卉干样进行了水解蛋白氢基酸成分测定,结果发现:①花馔中酸水解蛋白氨的基酸种类齐全,总氨基酸含量较高,占食用干物质的6.00—29.45％。②花馔中人体必需氨基酸含量丰富,占总氨基酸含量的29.50—42.60％。尤以亮氨酸、苯丙氨酸、赖氨酸和苏氨酸含量为高。③花馔中甜、鲜类氨基酸含量也较高,分别占总氨基酸的25.94—39.89％,23.35—33.38％,花馔是兼有营养、颜色、美味的天然食物,值得人类利用。
The amino acid compotition and contents in 15 species of edible flowers were determined with model HITACHI 835 50 amino acid analyzer. The experimental result showed that: 1) There is a satisfactory variaty of amino acid and the contents of total amino acids are 6.00—29.45% of their total dry weights inedible flowers. 2) The contents of essential amino acids are 29.50—42.60% of their total amino acid weights, amony which, especially Threonine, phenytalanine、Leucine Lysine are high contents. 3) The contents of sweet and fresh amino acids are 25.94—39.89%、23.35—33.38% of total amino acid weights respectively. The edible flower is a natural food with nutrition、color、taste.
关键词
花馔
氨基酸
营养
Edible flower
Amino acid
Nutrition
