闽产25种蔬菜氨基酸含量及营养评价

Amino acid composition analysis and nutritional evaluation of vegetables from Fujian Province

目的了解闽产蔬菜氨基酸组成及含量,评价其营养价值。方法选取闽产25种蔬菜,根据GB 5009.124—2016《食品安全国家标准食品中氨基酸的测定》对其氨基酸组成进行测定。应用食物蛋白营养评价方法:模糊识别法、必需氨基酸指数、氨基酸比值系数、氨基酸比值系数分对蔬菜蛋白营养价值进行评价。结果闽产蔬菜含有17种氨基酸。总氨基酸含量为224.3~16202.1 mg/100 g可食部,差异较大,必需氨基酸占氨基酸总量0.17~0.44,氨基酸比值系数0.13~1.82,氨基酸比值系数分为50.56~82.18。结论闽产蔬菜氨基酸种类齐全,包含所有人体必需氨基酸,不同品种氨基酸组成含量差异较大。

OBJECTIVE To investigate the amino acid composition and content of common vegetables in Fujian Province,and to evaluate their nutritional value.METHODS Selecting 25 kinds of common vegetables from Fujian,composition of amino acid in protein was determined according to GB/T 5009.124—2016 national food safety standard—determination of amino acid.Evaluating method for nutritional value in food protein:to evaluate nutritional evaluation of vegetable protein by fuzzy recognition,essential amino acid index(EAAI),ratio coefficient(RC)and score ratio coefficient(SRC).RESULTS Kinds of protein amino acid in vegetables were abundant,including 17 kinds of amino acids.Total amino acid content was from 224.3 to 16202.1 mg/100 g edible,the ratio of essential amino acids was from 0.17 to 0.44,RC was from 0.13 to 1.82,SRC was from 50.56 to 82.18,the first limiting amino acids of vegetable protein were methionine and cystine.CONCLUSION There are various kinds of protein amino acids in vegetables,including all essential amino acids of human body.There is big difference among different kinds of amino acids.