闽产7种叶菜氨基酸组成分析及营养评价

Analysis on amino acid composition and nutritional evaluation of seven kinds of leaf vegetables in Fujian,China

目的了解闽产常见叶类蔬菜氨基酸组成及含量,评价其营养价值,为合理膳食摄入及蔬菜深度开发利用提供依据。方法选取闽产常见7种叶菜,测定其蛋白质氨基酸组成,并应用多种食物蛋白营养价值评价方法对叶菜的蛋白营养价值进行评价。结果叶菜蛋白总氨基酸含量为564.19~1853.80 mg/100 g,必需氨基酸占氨基酸总量比值(EAA/TAA)为0.23~0.44;氨基酸比值系数(RC)0.13~1.41,氨基酸比值系数分(SRC)为59.88~77.30。结论闽产常见叶类蔬菜不同品种的氨基酸含量差异较大,可进行合理搭配,以满足人体的氨基酸摄入需求。

Objective To study amino acid compositions and contents of common leaf vegetables in Fujian and evaluate the nutritional value, and provide the basis for reasonable dietary intake, deep development and utilization of vegetables. Methods Totally seven kinds of common leaf vegetables were selected, the amino acid compositions of protein were detected and the protein nutritional value of leaf vegetables was evaluated by some kinds of methods of food protein evaluation. Results Total amino acid content of leaf vegetable protein was 564.19-1 853.80 mg/100 g, EAA/TAA(essential amino acid/total essential amino acid) was 0.23-0.44, RC(amino acid ratio coefficient) was 0.13-1.41 and SRC(score of amino acid ratio coefficient) was 59.88-77.30. Conclusion The amino acid contents of different varieties of common leaf vegetables in Fujian are quite different. Reasonably matched leaf vegetables can meet the demand of amino acid intake requirement of human body.