巴旦杏仁氨基酸营养评价

Nutrition Evaluation on Amino Acid of Almond ( Amygdalus Communis L.)

测定了新疆特产巴旦杏仁的蛋白质含量及 1 8种氨基酸组分。用氨基酸分 ( AAS)、化学分 ( CS)和必需氨基酸指数 ( EAAI)等指标对巴旦杏仁、中华鳖、海参、核桃仁、牛肉、鸡蛋、面粉等食品的氨基酸营养进行评价 ,结果表明 ,巴旦杏仁粗蛋白和总氨基酸含量高 ,必需氨基酸综合评价高于海参、面粉和核桃仁 。

Protein and 18 amino acid of Xijiang almond were tested. Amino acid in the almond, Zhonghua turtle, trepang, walnut, beef, egg, wheat flour etc. was evaluated by amino acid score (AAS), chemistry score (CS) and essential amino acid index (EAAI). The results indicated that the crude protein and amino acids in almond was high, comprehensive evaluation of essential amino acids in almond is higher than that in trepang and wheat flour as well as walnut, but lower than that in Zhonghua turtle and beef.