氨基酸平衡性评价指标的比较

An evaluation about the indexes of amino acids balance

为了比较用氨基酸比值系数分(SRC)、氨基酸模式模糊贴近度(FNAAP)评价蛋白质营养价值的合理性,并评估用蛋白质必需氨基酸总含量比值(RTEAA)评价蛋白质营养价值的合理性,用66组文献数据分析了SRC、FNAAP、RTEAA与蛋白质生物价(BV)的相关关系.结果表明,RTEAA与BV极显著相关(ryi.=0.511 6,P<0.001),SRC与BV显著相关(ryi.=0.462 6,P<0.05),FNAAP与BV相关性不显著(P>0.05),由此推断,用SRC评价蛋白质营养价值比用FNAAP合理;RTEAA是评价蛋白质营养价值的合理指标.建议以氨基酸平衡度(degree of essential amino acid balance,DEAAB)这一统计学和生物学含义更为明确的概念替代氨基酸比值系数分(SRC),改用公式DEAAB=1-CVAASs计算氨基酸平衡度,式中CVAASs为氨基酸分(amino acid scores,AASs)的变异系数.

In order to compare rationality of the score of ratio coefficient of amino acid （SRC） and the fuzzy neartude of amino acids pattern （FNAAP） in evaluating the nutritional value of protein, and in order to estimate the rationality of using ratio of total essential amino acids content （RTEAA） to evaluate the nutritional value of protein, correlations between biological value of protein （BV） and SRC, FNAAP, and RTEAA of 66 groups of data excerpted from literatures were analyzed. The results showed that the correlation between RTEAA and BV was highly significant（ryi=0.511 6, P〈0.001）; the correlation between SRC and BVwas significant（ryi=0.462 6, P〈0.05）; the correlation between FNAAP and BVwas non-significant（P〉0.05）. So, there were two inferences that, it was more reasonable to evaluate nutritional value of protein by SRC than by FNAAP; RTEAA was a reasonable index to evaluate nutritional value of protein. There were suggestions that, SRC could be replaced by the degree of essential amino acid balance （DEAAB）, a concept which was more clear in statistical and biological meanings： it could be calculated by the formula DEAAB=1 -CVAASs.