澳洲坚果果仁氨基酸含量的差异性分析

Differences Analysis of Amino Acid Contents in Macadamia Kernel

为了进一步了解澳洲坚果果仁的营养品质,为澳洲坚果良种选育提供参考依据,对5个品种澳洲坚果果仁氨基酸的种类、含量进行了测定与分析。结果表明:澳洲坚果果仁富含17种氨基酸,其中含有人体必需氨基酸7种,必需氨基酸占氨基酸总量的27.86%,并且比例稳定,变异系数仅为2.2%;澳洲坚果果仁氨基酸的种类以脂肪族氨基酸为主,芳香族和杂环族氨基酸也占有较大的比例。

In order to find out nutritional quality of macadamia kernel and provide reference for fine breeding, kinds and contents of amino acids in five varieties of kernels were determined and analyzed. The results indicated that macadamia kernel was rich in 17 kinds of amino acids, in which content of 7 kinds of essential amino acids accounted for 27.86% of total amino acids, and the ratio was steady with only 2.2% of variation coefficient. Aliphatic amino acids were the main components in kernel, and aromatic and heterocyclic amino acids also accounted for a large proportion.