云南干热河谷区余甘子果实氨基酸组成及营养价值评价

Amino Acid Composition and Nutritional Value Evaluation of Phyllanthus emblica Fruit in Yunnan Dry-hot Valley

以云南干热河谷区元江、元谋、宾川共4个不同居群余甘子种质(YJYS、YMYY、BCYS、BCJY)果实干粉为试验材料,利用全自动氨基酸分析仪测定其中17种氨基酸含量,分析了各类氨基酸含量及组成,根据必需氨基酸比值系数法对余甘子果实蛋白质营养价值进行综合评价。结果表明:余甘子果实干粉中氨基酸种类较齐全,氨基酸含量范围为2.17%~2.84%,必需氨基酸含量为0.56%~0.68%;不同种质余甘子果实总氨基酸含量存在显著差异(P<0.05),氨基酸总量高低顺序为BCJY>YMYY≈BCYS>YJYS,表现为栽培种(2.70%)高于野生种(2.35%),含量较高的是谷氨酸、天门冬氨酸和脯氨酸,其中BCJY中谷氨酸含量高达1.02%。不同种质各类组分的氨基酸含量存在较大差异,人体必需氨基酸占比为0.20~0.31,鲜味氨基酸占比为0.26~0.44,芳香氨基酸占比为0.04~0.07;药用氨基酸含量丰富,包含9种,占比高达0.56~0.64;中性氨基酸占比较高,为0.40~0.57,酸性氨基酸占比为0.26~0.44,碱性氨基酸占比为0.16~0.22。余甘子果实干粉氨基酸比值系数分SRC值为49.79~61.46,必需氨基酸指数EAAI值为0.64~0.85,除甲硫氨酸+胱氨酸(Met+Cys)含量较低外,其余氨基酸与模式蛋白含量差异较小。因子分析结果显示,宾川野生余甘子(BCYS)得分及排名第1位,其次是元江野生余甘子(YJYS)。因此,余甘子果实干粉中氨基酸总量较高,必需氨基酸较为均衡,接近人体氨基酸比例,可作为良好的植物性蛋白源,具有较高营养和药用价值,开发潜力较大。

he dry fruit powders of Phyllanthus emblica L.from four different populations(YJYS,YMYY,BCYS and BCJY)in Yunnan dry-hot valley were used as experimental materials.The content and composition of 17 amino acids were analyzed by an automatic amino acid analyzer,and its nutritional value was comprehensively evaluated according to the ratio coefficient method of essential amino acids.The results showed that the variety of amino acids in all Phyllanthus emblica samples was complete and nutritious,and the total amount of amino acid was 2.17%~2.84%,and essential amino acids were 0.56%~0.68%.There were significant differences in total amino acid content among different germplasm fruits of Phyllanthus emblica(P<0.05),and the order of total amino acid content was BCJY>YMYY≈BCYS>YJYS,which showed that cultivated species(2.70%)was higher than wild species(2.35%).Glutamic acid,aspartic acid and proline were much higher than other amino acid components in different samples,and glutamic acid content in BCJY was as high as 1.02%.The amino acid content of various components in all Phyllanthus emblica germplasm was different,and the ratio of essential amino acids was 0.20~0.31.Delicious amino acids was 0.26~0.44,and aromatic amino acids was 0.04~0.07.The content of medicinal amino acids were rich,including 9 kinds of amino acids,and the ratio accounted for 0.56~0.64.The neutral amino acids accounted for 0.40~0.57 of total amino acid.Acidic amino acids accounted for 0.26~0.44,and basic amino acids accounted for 0.16~0.22.The ratio coefficient of amino acids(SRC)in all Phyllanthus emblica fruit samples was 49.79~61.46,and the essential amino acid index(EAAI)was 0.64~0.85.Except for the low content of Met+Cys,there was little difference between other amino acids and model protein.Factor analysis showed that wild Phyllanthus emblica(BCYS)in Binchuan ranked first,followed by wild Phyllanthus emblica(YJYS)in Yuanjiang.Therefore,the total amount of amino acids in Phyllanthus emblica fruit was high,and the essential amino acids were balanced and reasonable,which was close to the proportion of human amino acids.Phyllanthus emblica fruit can be used as a good vegetable protein source,with high nutritional and medicinal value and great development potential.