火龙果果实氨基酸含量及组成分析

Analysis on the Amino Acid Content and the Composition in the Pitaya Fruit

以火龙果和9种常见热带、亚热带水果为材料,对比分析了氨基酸含量及组成。结果表明:火龙果含有17种氨基酸,种类较齐全。其氨基酸总量排名第4位、人体必需氨基酸含量和儿童必需氨基酸含量分别排名第2位和第4位。火龙果的E/T值为35.07%,E/N值为0.54,基本符合理想蛋白质的要求。火龙果中各种人体必需氨基酸,异亮氨酸、亮氨酸、蛋氨酸+胱氨酸、苯丙氨酸+酪氨酸、苏氨酸、缬氨酸的含量占氨基酸总量的比例,与1973年FAO/WHO修订的人体必需氨基酸含量模式谱基本一致,仅赖氨酸中度缺乏。火龙果中鲜味类、芳香族、甜味类氨基酸含量分别居第6、2、2位。

The amino acid content and the composition of pitaya fruit and 9 kinds of common tropical and subtropical fruits were analyzed in this paper. The result indicated： Pitaya fruit included 17 kinds of amino acids and species are complete. The amino acids total quantities rank fourth, the human essential amino acid content rank second and the children essential amino acid content rank fourth. Pitaya fruit E/T value was 35.07%, the E/N value was 0.54, basically conformed to the requirement of ideal protein. The percentage of each kind of human essential amino acid content in pltaya fruit to the amino acid total quantity and the content of Ile, Leu, Met＋Cys, Phe＋Tyr, Thr and Val amino acid content were in accord with the pattern spectrum which FAO/WHO revised in 1973, only Lys was moderately lacked. In pitaya fruit, the delicate taste class, the aromatic and the sweet taste class amino acid contents rank sixth, second and second.