刺梨中氨基酸随成熟度变化及营养价值分析

Changes of Amino Acids in Rosa roxburghii with Maturity and Nutritional Value Analysis

为研究氨基酸在刺梨成熟期间的变化情况,测定其在盛花后80、95、110 d之间氨基酸含量的变化,并分析其氨基酸评分、化学评分、氨基酸比值、氨基酸比值系数、氨基酸比值系数分、必需氨基酸指数和生物价,综合评价其营养价值。结果表明:刺梨中各氨基酸含量在成熟过程中逐渐减少,但是必需氨基酸所占的比例逐渐增加,氨基酸构成趋于优质化;刺梨中各类氨基酸的比例大小为药效氨基酸>鲜味氨基酸>甜味氨基酸>支链氨基酸>芳香氨基酸;其中含量最多的是谷氨酸和天门冬氨酸,第一限制氨基酸均为蛋氨酸+半胱氨酸;氨基酸评分、化学评分、氨基酸比值、氨基酸比值系数、氨基酸比值系数分和必需氨基酸指数等随成熟度的提高均有不同程度升高。

In order to study the changes of amino acids during the ripening period of Rosa roxburghii,the fruits were harvested at 80,95 and 110 days after anthesis,respectively.Then the amino acid content was detected and the amino acid score(AAS),chemical score(CS),amino acid ratio(RAA),amino acid ratio coefficient(RC),amino acid ratio coefficient score(SRC),essential amino acid index(EAAI)and biological value(BV)were evaluated comprehensively.The results showed that the contents of amino acids in three bases of Rosa roxburghii decreased gradually in the process of ripening,but the proportion of essential amino acids increased,and the composition of amino acids tended to be high quality;the proportion of amino acids in Rosa roxburghii was pharmacodynamic amino acids>fresh amino acids>sweet amino acids>branched chain amino acids>aromatic amino acids;the contents of glutamic acid and aspartic acid were the most,the first limiting amino acid was Met+Cys.The values of AAS,CS,RC,SRC,EAAI and BV all increased with increasing maturity.