闽产柑橘果肉中氨基酸组成及营养评价

The Content of Amino Acid in the Flesh of Oranges Produced in Fujian Province and its Nutritive Evaluation

应用模糊识别法和氨基酸比值系数法,分别以鸡蛋蛋白质为标准蛋白,以WHO/FAO氨基酸参考模式为评价标准,对9种柑橘果肉(鲜品)蛋白质营养价值进行了全面评价。结果表明:冰糖橙、茂谷柑和永春芦柑果肉蛋白质中氨基酸总量最高,为720.82～782.22mg/g。柑橘果肉蛋白中的氨基酸种类齐全,尤其是赖氨酸的含量占必需氨基酸总量的26%～35%;天门冬氨酸、谷氨酸、精氨酸、脯氨酸的量占总量的56%以上。柑橘果肉蛋白中第一限制氨基酸是胱氨酸+蛋氨酸,并测定出鲜果肉中丰富的牛磺酸和γ-氨基丁酸,是食用价值很高的优质水果。

Using the egg protein as a standard protein and WHO/FAO reference model of essential amino acid （EAA） as an appraisal criterion ,the nutritional value of the flesh of fruit proteins in the nine oranges were evaluated by fuzzy pattern recognition and ratio coefficient of amino acid（AA）. The results showed that the AA contents in proteins of the BinTan,orange,MaoGu,orange and YongChun orange were higher ,which was 720.82～782.22mg/g .The oranges were rich in all kinds of AA ,especially Lysine containing 26%～35% of total EAA; The total of Asp,Glu、Arg and Pro was over 56%. The first limiting AA was Cys＋Met. Moreover,Taurine and γ-amino butyric acid （GABA） were checked out from the flesh fruit of nine oranges ,which were edible worth very high and high-quality fruits.