野生青荚叶脂肪酸和氨基酸营养成分评价

Nutritional Evaluation of Fatty Acid and Amino Acid in Helwingia japonica

[目的]对野生青荚叶脂肪酸和氨基酸营养成分进行评价。[方法]运用多种分析方法分析青荚叶的脂肪酸及氨基酸的组成及含量,并用必需氨基酸指数(EAAI)、氨基酸分(AAS)和化学分(CS)评价青荚叶中蛋白质营养价值。[结果]青荚叶中粗脂肪含量为4.27%,7种脂肪酸中不饱和脂肪酸占脂肪酸总含量的76.42%,饱和脂肪酸含量较低。青荚叶中蛋白质含量为7.74%。18种氨基酸总含量为6.19%,8种必需氨基酸占氨基酸总量的41.36%,9种药效氨基酸占氨基酸总量的60.74%,4种鲜味氨基酸占氨基酸总量的35.22%。AAS和CS均表明第一限制性氨基酸为赖氨酸。[结论]青荚叶口味鲜美,营养均衡,具有较高的开发利用价值。

[ Objective ] To evaluate the amino acid and fatty acid content in wild Helwingia japonica. [ Method] The nutritional components of Helwingia japonica were determined and evaluated by various analytical methods. The nutritional value of protein from Helwingia japonica was estimated by essential amino acid index （EAAI） , amino acid score （AAS） and chemical score （CS）. [ Result] The results showed that the crude fat occupied 4.27% of its dry weigbt. The unsaturated fatty acids accounted for 70% of its total fat and the content of saturated fatty acid was low. The content of protein accounted for about 7.74% of its dry weight. Total contents of 18 types amino acid were 6.19%. Essential amino acid （EAA） accounted for 41.36% of total amino acid. The content of nine kinds of pharmacodynamics amino acid was 60.74% of total amino acid. The content of 4 kinds of flavor amino acid was 35.22% of total contents of amino acid. According to AAS and CS, the first limited amino acid was Lys. [ Conclusion] Helwingia japonica with delicious taste and balanced nutrition is very suitable for eating as a new food and has vast prospects for developing and application.