锁阳螺旋藻营养片生产工艺及其蛋白质营养价值的评价

The Production Method and Protein Nutrition Assessment of Cynomorium spirulina Tablets

以锁阳提取物和螺旋藻粉为主要原料,经方差分析,筛选出最佳配比,采用直接成型制片工艺,生产锁阳螺旋藻营养片片。应用模糊识别法和氨基酸比值系数法,分别以鸡蛋蛋白质为标准蛋白,以WHO/FAO氨基酸参考模式为评价标准,对锁阳螺旋藻营养片蛋白质营养价值进行了全面评价。结果表明:锁阳螺旋藻营养片中含有18种氨基酸,总含量为42.75%,蛋白质中氨基酸种类齐全,必需氨基酸(EAA)占总氨基酸量的36.5%,色氨酸为第一限制氨基酸,含硫氨基酸为第二限制氨基酸,氨基酸比值系数为0.54和0.72。

Essentially Cynomorium spirulina tablets are manufactured from the cynomorium extract and spirulina powder through direct molding production process. By using egg protein as the standard protein, the WHO / FAO amino acid reference model as assessment criteria, through the fuzzy identification method and the ratio coefficient of amino acids, Protein nutrition of cynomorium spirulina tablets are comprehensively assessed. The results are listed as follows： 1 ） The Cynomorium spirulina tablet contains 18 varied amino acids which occupy 42.75% of the total content ; 2） There is a great variety of amino acids in proteins, and the essential amino acids （EAA） account for 36.5% of the total amount of amino acids ; 3） Tryptophan is the first limiting amino acid, the amino acid containing sulfur is the second one, and their amino acid ratio coefficients are 0.54 and 0.72 respectively.