成都平原两季收获的藜麦中氨基酸的组成及其营养评价

Composition and nutritional evaluation of amino acid in quinoa harvested in two seasons in Chengdu plain

评价成都平原两季收获的藜麦的氨基酸营养价值,为相关产品的开发提供理论指导和依据。以成都平原12个品种的夏、冬2个季节收获的藜麦籽粒为原料,采用氨基酸分析仪(茚三酮柱后衍生离子交换色谱仪)测定籽粒中水解氨基酸的组成及含量,并采用氨基酸比值系数法评价藜麦籽粒的氨基酸营养价值。24批次样品中水解氨基酸的含量为10.93~13.86 g/100 g,冬季收获的H1品种最高,为13.86 g/100 g,夏季收获的2号品种最低,为10.93 g/100 g,且均含有17种氨基酸。24批次样品中必需氨基酸(essential amino acid content,EAA)含量和总氨基酸(total amino acid content,TAA)含量比值为35.78%~39.49%,必需氨基酸含量和非必需氨基酸(non-essential amino acid content,NEAA)含量比值为55.70%~65.26%,夏季收获的H1品种最高,EAA/TAA比值为39.49%,EAA/NEAA为65.26%,冬季收获的XL-3品种最低,EAA/TAA为35.78%,EAA/NEAA为55.70%。冬季收获的藜麦籽粒中酸味、鲜味氨基酸比例分别提高了1.08%,0.59%;苦味、芳香族氨基酸比例分别降低了0.58%,0.16%。冬季收获的藜麦籽粒中药用氨基酸比例明显提高了0.29%~1.10%,冬季收获的ZL-7品种比例最高,为71.98%,支链氨基酸比例下降了0.32%~1.25%,夏季收获的H1品种比例最高,为17.93%。藜麦籽粒中第一限制性氨基酸是蛋氨酸。冬季收获的1号品种氨基酸比值系数分最大,达到83.5分,夏季收获的QHXL品种氨基酸比值系数分最小,为79.0分。两季收获的藜麦籽粒中不同类别的氨基酸存在较明显的差异,可依据不同季节收获的藜麦籽粒中氨基酸品质的独特优势,为加工不同的藜麦氨基酸相关制品提供思路和理论指导。

The amino acid nutritional value of quinoa harvested in Chengdu plain was evaluated to provide theoretical guidance and the basis for the development of related products.The grains of 12 varieties of quinoa harvested in Chengdu plain in summer and winter were used as raw materials,and the composition and content of hydrolyzed amino acids in quinoa seeds were determined by an amino acid analyzer(NINHYDRIN post-column derivatization ion exchange chromatography),and the nutritional value of amino acids in quinoa seeds was evaluated by ratio coefficient of amino acid.The content of hydrolyzed amino acid in 24 batches of samples was 10.93-13.86 g/100 g,and the H1 variety harvested in winter was the highest at 13.86 g/100 g,and the 2 varieties harvested in summer was the lowest at 10.93 g/100 g,and all varieties contained 17 kinds of amino acids.Among the 24 batches of samples,the essential amino acid content/total amino acid content(EAA/TAA)ratio was 35.90%-39.49%,and the essential amino acid content/non-essential amino acid content(EAA/NEAA)ratio was 56.02%-65.26%.The H1 variety harvested in summer was the highest,with the EAA/TAA ratio of 39.49%and the EAA/NEAA ratio of 65.26%,and the XL-3 variety harvested in winter was the lowest,with the EAA/TAA ratio of 35.78%and the EAA/NEAA ratio of 55.70%.The proportions of sour and flavor amino acids in quinoa grains harvested in winter increased by 1.08%and 0.59%,respectively.The proportions of bitter and aromatic amino acids decreased by 0.58%and 0.16%,respectively.The proportion of medicinal amino acids in quinoa grains harvested in winter increased significantly by 0.29%-1.10%,the ZL-7 variety harvested in winter was the highest at 71.98%,while the proportion of branched-chain amino acids decreased by 0.32%-1.25%,and the H1 variety harvested in summer was the highest at 17.93%.The first limiting amino acid in quinoa grains was methionine.The one variety harvested in winter had the highest amino acid ratio coefficient score,reaching 83.5,and the QHXL variety harvested in summer had the lowest amino acid ratio coefficient score,at 79.0.There were obvious differences in different types of amino acids in quinoa grains harvested in two seasons.According to the unique advantages of amino acid quality in quinoa grains harvested in different seasons,ideas and theoretical guidance for processing different quinoa amino acid-related products can be provided.