基于氨基酸成分分析比较不同品种白果的营养价值

Nutritional values of ginkgo(Ginkgo biloba L.) nut among different cultivars based on the analysis of amino acids profile

采用元素分析仪和全自动氨基酸分析仪对7个白果品种(泰兴4号、洞庭皇1号、洞庭皇2号、洞庭佛手、塂西2号、正安1号和正安3号)的粗蛋白和氨基酸的含量进行定量检测,并进行对比分析和营养价值评价。结果表明,白果中粗蛋白含量为18.06～20.96 g/100 g,氨基酸总含量为38.69～62.13 g/100 g pro,其中必需氨基酸总含量为15.85～24.08 g/100 g pro。白果第一限制性氨基酸为Lys。通过显著性分析发现,除了Ser和pro,7个白果品种在其余氨基酸的含量上均存在明显差异。基于氨基酸分(Amino acid score, AAS)和必需氨基酸指数(Essential amino acid index,EAAI)评分可知,白果品种洞庭皇1号的氨基酸组成和蛋白质量为最优。该研究可为今后科学食用白果、或将其应用到更广的领域提供参考。

The protein content and amino acids profile in seven cultivars of ginkgo(Ginkgo biloba L.) nut(Taixing-4,Dongtinghuang-1, Dongtinghuang-2, Dongtingfoshou, Jiangxi-2, Zheng’an-1 and Zheng’an-3, named successively as No.1 to No.7) were determined by element analyzer and automatic amino acid analyser, respectively. Comparison among cultivars and nutritive value of ginkgo protein were further evaluated. The results showed that the crude protein content, total amino acid content and total essential amino acid content of ginkgo nut were in the range of 18.06-20.96 g/100 g DW, 38.69-62.13 g/100 g pro, and 15.85-24.08 g/100 g pro, respectively. The first limiting amino acid was Lys. As reflected by significance analysis, there were obvious differences among the cultivars with respect to the contents of amino acids, except for Ser and Pro. Based on the evaluation of AAS and EAAI, the cultivar Dongtinghuang-1 presented the best amino acids profile and protein quality amongst these cultivars. These results provide a reference for scientifically consumption of gingkgo nut and more possible utilization of ginkgo nut in a wider range.