四川盆地不同麦冬种质资源氨基酸组分分析及其食用价值初探

Amino Acid Composition Analysis and Food Value Investigation of Wild Ophipogon japonicus Resources in Sichuan Basin

目的:考察四川盆地不同麦冬种质资源的氨基酸含量及特征,探讨麦冬的食用价值。方法:使用日立L-8800全自动氨基酸分析仪测定。结果:麦冬中含有多种氨基酸,不同麦冬资源间氨基酸种类不尽相同;其总氨基酸、必需氨基酸含量均大于常见蔬菜、水果;多数样品中各必需氨基酸的含量均低于FAO/WHO评分模式中同种氨基酸的含量;脯氨酸、谷氨酸、苯丙氨酸、蛋氨酸等具有特殊功效、呈味效果敏感的氨基酸在麦冬中的含量较高。结论:麦冬不适合作为常规食品直接食用,宜作为营养补充剂、保鲜剂、天然食品添加剂、调味剂的天然原料加以利用;四川盆地麦冬种质资源丰富,样品间氨基酸分布差异较大,可根据实际需要,从中筛选出不同用途的麦冬资源,并加以综合利用。

Objective： To analyze amino acid compositions and characterization of Ophipogon japonicus in Sichuan basin for exploring its food value. Method： Amino acid composition was determined using a HITICHI L-8800 automatic amino acid analyzer. Results： Amino acids in Ophipogon japonicus were identified and the contents of total amino acids and essential amino acids in Ophipogon japonicus were higher than common vegetables and fruits. The level of essential amino acids in most samples was lower than FAO/WHO recommended pattern. A special effect of Pro, Glu, Phe and Met on flavor in a dose-dependent manner was observed. High-flavor amino acids showed a high content. Conclusion： Although Ophipogon japonicus is not suitable for a common food, it can be used as a natural raw material of nutritional supplements, fresh-keeping agents, food additives, and flavoring agents. Plentiful resource of Ophipogon japonicus in Sichuan Basin can be exploited.