扁桃种仁氨基酸组分及加工品质分析

Analysis of Processing Quality and Amino Acid Components of Almond Kernels

为探明扁桃种仁的氨基酸组分,筛选出适宜食品加工的扁桃品种,用国标法测定37个栽培扁桃品种和野生扁桃种仁的17种氨基酸含量。结果表明,扁桃种仁中的平均氨基酸含量排序为谷氨酸>精氨酸>天氡氨酸>亮氨酸>甘氨酸>苯丙氨酸>缬氨酸>丙氨酸>脯氨酸>异亮氨酸>丝氨酸>赖氨酸>苏氨酸>酪氨酸>组氨酸>胱氨酸>甲硫氨酸。扁桃种仁的氨基酸比值在56.46～67.68之间,平均值为61.80;有19个栽培扁桃种仁的第一限制性氨基酸是甲硫氨酸+胱氨酸,另外18个栽培扁桃和野生扁桃种仁的第一限制性氨基酸是赖氨酸。甲硫氨酸、赖氨酸与其它15种氨基酸不都是显著正相关,其它15种氨基酸之间显著正相关。巴旦王、公巴旦、双果和长鹰种仁适合用于食品加工。

In order to evaluate the amino acid components of almond kernels, and to screen out the excellent cultivars that are suitable for food production, 17 kinds of amino acids in kernels of 37 cultivated almond cultivars and wild almond were determined using national standard method. The results showed that the average amino acid contents in kernels of these 38 almond cultivars displayed an order as: Glu > Arg > Asp > Leu > Gly > Phe > Val > Ala > Pro >Ile > Ser > Lys > Thr > Tyr > His > Cys > Met. Besides, the SRC of kernels was within the range of 56.46-67.68,with the average being 61.80. Furthermore, methionine was the first limiting amino acid in kernels of 19 cultivated almond cultivars while lysine was for other 18 cultivated almond cultivars and wild almond. In addition, the correlations between methionine and lysine and other 15 kinds of amino acid were not all significantly positive, but other 15 kinds of amino acids presents a notable positive correlation between each other. The research showed that Badanwang, Gongbadan, Shuangguo and Changying are suitable for food production.