野生甜茶中氨基酸成分分析及营养评价

Amino Acid Analysis and Nutritional Evaluation for Wild Sweet Tea

以野生甜茶为试验材料,采用邻苯二甲醛-9-芴甲基氯甲酸酯(OPA-FMOC)柱前衍生高效液相色谱法,对甜茶中氨基酸进行定性和定量分析,采用必需氨基酸与总氨基酸的比值(EAA/TAA)、必需氨基酸与非必需氨基酸的比值(EAA/NAA)、氨基酸比值(RAA)、氨基酸比值系数(RCAA)等氨基酸评价指标进行营养综合评价。结果表明:共测定出甜茶中17种游离氨基酸,EAA/TAA的比值为0.401,EAA/NAA的比值为0.671,符合WHO/FAO氨基酸模式要求;含鲜甜味氨基酸的总量(2.24%)与苦味氨基酸的总量(2.21%)相近,总体滋味良好;RAA和RCAA显示,甲硫氨酸+胱氨酸为限制氨基酸,亮氨酸、缬氨酸的RCC接近1,符合WHO/FAO模式氨基酸,说明野生甜茶的氨基酸营养总体良好。

The amino acids in wild sweet tea were qualitatively and quantitatively analyzed by high-performance liquid chromatography after pre-column derivatization using O-phthalaldehyde-9-fluorenylmethyl chloroformate(OPA-FMOC).The nutrition was evaluated comprehensively using evaluation indexes such as EAA/TAA,EAA/NAA,RAA and RCAA.The results showed that a total of 17 free amino acids were determined in sweet tea.EAA/TAA was 0.401and EAA/NAA was 0.776,which met the WHO/FAO requirement pattern for amino acids.The total content of fresh and sweet-tasting amino acids(2.24%)was similar to that of bitter-tasting amino acids(2.21%),with good overall taste.RAA and RCAA demonstrated that methionine+cystine were the limiting amino acids,while the RCAA of Leucine and Valine was close to 1,which were consistent with the WHO/FAO requirement pattern for amino acids.The results indicated that the amino acid nutrition of wild sweet tea was generally good.