不同品种火龙果的氨基酸含量测定及其营养评价

Determination and Nutritional Evaluation of Amino Acids in Different Pitaya Varieties

为了解不同品种火龙果的营养成分,对贵州目前种植的红皮红肉火龙果(红龙果)和红皮白肉火龙果(白龙果)中氨基酸的含量进行了测定。结果表明,红龙果与白龙果中都含有18种氨基酸,总含量(以干质量计)分别为1 311.68 mg/100 g和1 409.36 mg/100 g;18种氨基酸中,8种为人体必需氨基酸,总含量分别为457.70 g/100 g和466.93 g/100 g,分别占氨基酸总含量的35%和33%;2个品种中必需氨基酸的构成比例基本符合食品法典委员会(FAO/WHO)的标准,氨基酸比值系数分别为82.689和77.469。综合比较,红龙果的营养价值优于白龙果。

Amino acid contents in Hylocereus polyrhizus and Hylocereus undatus were determined to evaluate the nutrition constitution of pitaya.The results show that there are 18 amino acids in Hylocereus polyrhizus and Hylocereus undatus,the total contents of which（dry weight） are 1311.68mg/100g and 1409.36mg/100g,respectively.There are 8 essential amino acids,total contents of which are 457.70g/100g and 466.93g/100g,accounting for 35% and 33% of total content of amino acids.The essential amino acid composition in pitaya basically meet the requirements of the food standard issued by FAO/WHO.The coefficient of amino acids ratio was 82.689 in Hylocereus polyrhizus and 77.469 in Hylocereus undatus.The Hylocereus polyrhizus nutritional value is superior to Hylocereus undatus.