山椒芽营养成分及其评价

Evaluation of nutrient components in Zanthoxylum piperitum DC bud

为了开发与利用山椒芽菜,测定了朝仓山椒和花山椒的主要营养成分,并以大红袍花椒和香椿为参照系,采用氨基酸比值法评价了椒芽中氨基酸的营养价值。结果表明:山椒芽是一种优良的木本蔬菜,其粗蛋白、粗脂肪含量分别为27.6%～35.3%、1.29%～1.96%,均显著高于香椿芽,其Ca、Fe和P的含量分别为香椿的6.25～8.54、1.89～2.79与4.15～5.31倍;山椒芽的粗蛋白、粗脂肪和总糖含量略高于大红袍花椒;山椒芽的氨基酸含量在25%～27%之间,与大红袍花椒的基本一致,却显著高于香椿芽;山椒芽蛋白质的氨基酸比值系数分为74.20～74.60,这表明其蛋白质中各种氨基酸的比例合理,质量优良。

In order to develop and utilize Zanthoxylum piperitum DC,main nutritional components in Chaocang and Hua were determined,nutritional value of amino acids in bud was evaluated by using amino acid ratio method,taking Dahongpao and Toona sinensis as CK.The results showed that as a kind of superior woody vegetable,the contents of protein,amino acids and fat were 27.6%-35.3%,25%-27%and 1.29%-1.96%,respectively,which were significantly higher than those of T.sinensis.The contents of Ca,Fe and P in Z.piperitumDC buds were 6.25-8.54, 1.89-2.79and 4.15-5.31times of those of T.sinensis.The contents of crude proteins,crude fat and total sugars were slightly higher than those of Dahongpao.Scores of ratio coefficient of amino acids were 74.20-74.60.The results indicated that Z.piperitumDC bud was a good protein source with superior pattern of amino acids.