不同品种木芙蓉花氨基酸组成分析及评价

Analysis and Assessment of Amino Acid Component in Flowers of Hibiscus mutabilis L.among Different Cultivars

为研究不同品种木芙蓉花的营养价值,以18个木芙蓉品种花为材料,分析其氨基酸的组成和含量。结果表明:18个木芙蓉品种花均检测到17种游离氨基酸,氨基酸种类齐全;氨基酸总量为7.36~13.28 mg·g^(-1);必需氨基酸含量为1.92~3.42 mg·g^(-1),占氨基酸总量的22.33%~37.51%;以FAO/WHO模式评价,‘牡丹红’的氨基酸组成最接近人体所需氨基酸的比例,食用质量最优;木芙蓉花中呈味氨基酸含量丰富,占氨基酸总量的43.82%~66.72%,其中以鲜味氨基酸含量最多,‘锦绣紫’的呈味氨基酸含量最高;木芙蓉花中药用氨基酸含量较高,占氨基酸总量的58.73%~71.61%,‘锦绣紫’的药用氨基酸含量最多。综上所述,木芙蓉花中的氨基酸种类齐全,含量存在差异,具有较高的食用和药用开发利用价值,其中‘牡丹红’和‘锦绣紫’的开发前景最好。

In order to explore the nutritional worth in various cultivars of hibiscus(Hibiscus mutabilis L.),the component and content of amino acids in 18 cultivars of hibiscus were analyzed in this research.The results showed that plentiful kinds of free amino acids(17 kinds)were detected in these 18 cultivars of hibiscus.The total amount of amino acids was 7.36~13.28 mg·g^(-1).The content of essential amino acids was 1.92~3.42 mg·g^(-1),which accounted for 22.33%~37.51%of the total amino acids,the component of amino acid in‘MDH’was closest to the proportion of amino acids needed for human being,indicating that it had greatest edible quality,taste amino acids were rich and accounted for 43.82%~66.72%of total amino acids,among which umami amino acids showed the highest content,‘JXZ’had the highest taste amino acid content.The content of medicinal amino acids in Hibiscus mutabilis L.was relatively high,accounting for 58.73%~71.61%of total amino acids,‘JXZ’had the most medicinal amino acids.To sum up,the variety of amino acids in Hibiscus mutabilis L.was complete,and there were certain differences in content.It had great edible and medicinal development and utilization value.Among them,the development prospects of‘MDH’and‘JXZ’were the best.