不同类型腐乳氨基酸组成分析与营养价值评价

Amino Acid Composition and Nutritional Evaluation of Different Varieties of Sufu

采用氨基酸分析仪测定三种不同类型腐乳(白腐乳、红腐乳和臭腐乳)样品的氨基酸种类和含量,并应用氨基酸比值系数法,以WHO/FAO氨基酸参考模式为评价标准,对必需氨基酸的组成进行了评价。结果表明:三种不同类型腐乳的必需氨基酸组成及含量基本相同,亮氨酸是腐乳中主要的必需氨基酸成分,蛋氨酸和缬氨酸是含量较低的必需氨基酸。依据WHO/FAO必需氨基酸参考模式,在其各种必需氨基酸中,三种不同类型腐乳第一限制氨基酸均为缬氨酸。根据氨基酸比值系数分(SRC)的高低,不同腐乳类型其蛋白质营养价值高低的顺序为:白腐乳(SRC=53.40)>红腐乳(SRC=52.39)>臭腐乳(SRC=43.17)。

Using amino acid analyzer determination of three different types of sufu(white sufu,red sufu and stinky sufu)and content of amino acid and application of amino acid ratio coefficient method,by WHO/FAO reference model for the evaluation standard,amino acids on the composition of the essential amino acids was evaluated.The results show that the three different types of sufu have the same composition and content of essential amino acids,leucine is the major component of the essential amino acids sufu,methionine and valine is a lower content of es-sential amino acids.According to the WHO/FAO essential amino acid reference mode,in the various essential amino acids,the first restriction amino acids of three different types of humus are valine.According to the amino acid ratio coefficient(SRC)of high and low,different types of sufu the protein nutritional value of high and low order as:white sufu(SRC=53.40)>red sufu(SRC=52.39)>stinkysufu(SRC=43.17).