Amino acid profiles and protein quality of Siberian apricot(Prunus sibirica L.)kernels from Inner Mongolia

Siberian apricot(Prunus sibirica L.)is a traditional nut tree species in East Asia and Siberia and is a possible contribution to healthy diets.However,it has attracted little research attention and information on the nutritional value of its kernel is limited.In this study,the profile,nutritional value and variation of amino acids were investigated in eight provenances.The kernels contained29×10-2 g/g protein and were rich in glutamic acid(26.5%),aspartic acid(11.3%)and arginine(10.1%).They showed higher essential amino acids(EAA)than similar protein values for almonds.The variation coefficients of amino acids ranged from 3.8 to 43.7%,and the levels of seven amino acids were significantly different among the eight provenances.The proportion of essential amino acids to total amino acids and amino acid score were also quite different.Protein was negatively correlated with some amino acids and protein quality values.In conclusion,there were two superior provenances(Wanjiagou and Horinger County)with high EAA contents and protein quality,and could be used in the large-scale development of this species.

Free Amino Acid Profiles of Fermented Soybean Products Prepared by Bacillus subtilis and Rhizopus oligosporus

Fermented soybean is one of the traditional foods widely consumed in many Asian countries. Most products（i.e., Natto, Jang, Kinema and Thua nao） are produced mainly by the bacterial activity. This study was performed as a part of the program to improve the soybean fermentation, and a use of the co-culture between the bacterium Bacillus subtilis and the fungus Rhizopus oligosporus was selected. For fermentation, the raw soybeans were washed, sterilized by autoclaving, and inoculated with a mixed microbial starter culture of B. subtilis（102 CFU · g-1） and R. oligosporus（102 conidia · g-1）. The Free Amino Acid（FAA） contents were then investigated by using High Performance Liquid Chromatography（HPLC）. The results showed that the amounts of FAAs and essential amino acids in the fermented soybean samples were found at significantly higher concentration when compared to those of the cooked, non-fermented soybean samples（p〈0.05）. These data indicated that an involvement of microbial fermentation helped to accelerate an increase of FAA. The food compositional data were useful as a reference（and/or guidance） for the nutritional value, when compared to other fermented soybeans and related products.

Determinations of Amino Acids and Fatty Acids Levels in Date Palm Kernel Flour in Sudan

The aim of this study was the determination of various levels in date palm kernel(DPK)flour for enhancing production performance of animals natural feed in Sudan,in addition to protecting the environment from waste.The material used is flour of date seeds from the following date varieties:Berkawi,Gandilla,Tamouda,Klmah,Mashreq Wad Khatib,Mashreq Wad Lagi.This research was conducted at the following institutions:Geological Research Authority of Sudan,preparation of the DPK;Institute Penyelidikan Produk Halal of University Putra Malaysia,determination of amino acids using high performance liquid chromatography mass spectroscopy mass spectroscopy(HPLC MSMS)fluorescence;University of Medical Sciences and Technology-Sudan,determination of fatty acids using gas chromatography-mass spectrometry(GC-MS).Seeds were collected from various areas of Sudan and from factories.All seeds were mixed together and they weigh 8 kg.Sample preparation includes five steps,namely(1)washing,(2)soaking,(3)flushing,(4)drying,(5)grinding.The flour was then used to determine its contents of amino acids by high performance liquid chromatography-fluorescence detector(HPLC-FLD)and fatty acids by GC-MS.Concentrations of the following amino acids were determined in the sample(percentages in w/w are indicated between parenthesis):hydroxyprofine(0.224),aspartic acid(7.029),serine(6.350),glutamic acid(1.745),glycine(3.183),histicline(0.705),arginine(7.262),threonine(ND),alanine(15.558),proline(4.302),cysteine(34.326),tyrosine(2.070),voline(0.402),methionine(2.989),lysine(4.723),isoleucine(2.203),leucine(4.485),phenylalanine(2.442)while the determined fatty acids are:lauric acid(11.765),tetradecanoic acid(14.214),methyl palmitoleate(16.235),palmitic acid(16.431),cis-10-Heptadecenoic acid,methyl ester(17.253),margaric acid(17.464),linoleic acid(18.183),oleic acid(18.236),stearic acid(18.449),methyl ester(20.106)and arachidic acid(20.308).The seeds of the dates are found to be rich in amino acids as well as fatty acids,which means they can be used as natural feed for animals.These seeds are now dealt with as waste so using them as source of nutrition means protecting the environment and also reducing the cost of animal feed.

Amino Acid Composition of Cowpea (<i>Vigna ungiculata</i>L. Walp) Flour and Its Protein Isolates

The study of the nutritive value of Cowpea (Vigna ungiculata L.) legume seed is needed, as this legume is a food source in many developing countries. Whole Cowpea Flour (WCF), Dehulled Defatted Cowpea Flour (DDCF), and Cowpea Protein Isolates (CPI) prepared using Isoelectric method (CPII) and using Micellization method (CPIM) are studied. In proximate analysis, the protein content of WCF, DDCF, CPIA and CPIB was found to be 22.3, 26.7, 750 and 76.0 g/100 g, respectively. Net protein value (NPV) was 17.62 for DDCF. Chemical score was 0.66% for DDCF and 112%, 104% for CPII and CPIM, respectively. The first limiting amino acid was cystine for DDCF and threonine for CPII and CPIM. Methionine was found to be the most concentrated essential amino acid in both CPII and CPIM;values were 27.22 and 30.60 g/16 g N, respectively, while lysine was the most abundant essential amino acid in DDCF (4.28 g/16 g N). Essential amino acids of CPIi and CPIM were 22.99 and 15.78 g/16 g N respectively, higher than FAO/WHO reference.

Biochemical Composition and Nutritional Value of the Muscle Tissue of Yellowback Seabream, Evynnis Tumifrons, from the East China Sea

Biochemical composition and nutritional value of muscle tissue of wild-caught yellowback seabream （Evynnis tumifrons） from the East China Sea were determined. The yellowback seabream muscle contained 18.30% crude protein and 0.47% crude lipid. The contents of biochemical, moisture, crude protein, crude lipid, and ash were analyzed using AOAC standard methods. The compositions and contents of amino-acid and fatty-acid were determined by Amino Acid 20 Analyzer and Agilent 6890 Gas Chromatograph. The total essential amino acids （EAA; those required by humans） accounts for 46.96% of the total amino acids in E. tumifrons, higher than FAO/WHO standard but lower than whole-egg protein standard. In E. tumifrons, the first limiting amino acids were threonine （Thr）, based on amino acid score （AAS）, and methionine （Met） and cysteine （Cys）, based on chemical score （CS）. A total of 19 fatty acids were identified; together, eicosapentaenoic acid （EPA） and docosahexaenoic acid （DHA） contributed 22.65% of the total fatty-acid content, with 17.25% from DHA. The nutritional-requirement characteristics of this fish, which tumifrons mariculture. composition data provided useful information on the food quality and may facilitate the development of appropriate feed formulation in E.

Identified Analytical Profile for Microelements, Trace Metals, Amino Acids and Screening of Anti-Diabetic Activity from Flower and Leaf Extracts of Moringa oleifera in Streptozotocin (STZ)-Induced Diabetic Rats

Background: Moringa oleifera plant is popularly known for its rich phytoconstituents and nutritional value and important medicinal values in both traditional and modern systems of medicine. We explored the present study for measurements of microelements, amino acid, phenolic content in hydro-al-coholic flower and leaf extracts of Moringa oleifera along with anti-diabetic activity in Streptozotocin (STZ)-induced diabetic male Wistar rats. Methodology: The micronutrients were determined by using atomic absorption spectrophotometer at 285 nm and 422 nm for Calcium (Ca), phosphorus (P), Iron (Fe), and Zinc (Zn), etc. The trace elements were also measured by spectrophotometer. The essential amino acid was determined by using Amino acid analyser. The total phenolic content in hydro-alcoholic extracts (flower and leaf) M. oleifera measured the absorbance at 760 nm by UV spectrophotometer. The screening of anti-diabetic activity HAFE and HALE of Moringa oleifera at two different dose of 100 and 200 mg/kg b.w. for 21 days were performed by determining the changes in biochemical parameters. Result and Discussion: The results revels that the presence of micronutrients, trace elements and amino acids in both flower and leaf of M. oleifera. The hydrolaocholic extracts of HAFE and HALE at 200 mg/kg b.w. showed significant antidiabetic activity compared with standard Glibenclamide. Whereas dose at 100 mg/kg b.w. showed moderate activity. Conclusion: In conclusion, the M. oleifera exhibits more effectiveness against STZ-induced diabetes. The HAFE and HALF extracts exhibited significant anti-diabetic property and active components may be isolated and clinical studies is required for further evaluation. Because of the rich source of phytoconstients, nutritional elements will be helpful in processed food products as dietary supplements especially for malnutrition in children in the current era.

Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value

To investigate the effect of low light （LL, 50% natural light） during grain filling （GF） stage on rice transamination, amino acid （AA） accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA levels in grains during GF stage and the traits that significantly affected rice quality （physical appearance, cooking quality, and nutritional value） were analyzed. LL did not disturb transamination in rice grains during GF stage, as minimal impact was found on alanine and aspartate transaminase activities. Nevertheless, most AAs in caryopses, including lysine and threonine, increased in response to LL, except for sulfur-containing AAs. These results suggest that AA metabolism and accumulation in rice grains were rarely suppressed by LL during GF stage. Rice nutritional ingredients at harvest, such as major protein components including glutelin and most important essential amino acids （EAAs） including lysine and threonine, increased significantly in response to LL, whereas most protein and EAA ratios were rarely affected. However, LL markedly affected physical appearance of rice grains by reducing brown rice rate, milled rice rate, and 1000-grain weight and increasing the chalkiness rate. In addition, cooking qualities decreased in response to LL, while breakdown values and amylose levels decreased and setback values increased. We concluded that LL during GF stage decreased the cooking quality of rice, but could potentially improve the nutritional value of rice.

Baru almonds from different regions of the Brazilian Savanna: Implications on physical and nutritional characteristics

While some reports show that physical characteristics of the baru fruits (Dipteryx alata Vog.) differ within and among the Brazilian Savanna regions, a study shows that there are differences in the nutritional composition of baru almonds from different trees from the same Savanna area. It is unknown, however, whether the Savanna’s region influences the nutritional quality of this native almond. Thus, we evaluated the influence of East, Southeast and West regions of the Brazilian Savanna on physical characteristics, nutrient composition and protein quality of the baru almond. Chemical composition and amino acid profile were analyzed, and Amino Acid Score (AAS), Net Protein Ratio (NPR), and Protein Digestibility–Corrected Amino Acid Score (PDCAAS) were estimated. The physical characteristics significantly differed within but not among regions. The protein (310 g kg-1), lipid (410 g·kg-1), fiber (120 g·kg-1) and calcium (1,300 mg·kg-1) contents of baru almonds were high, with significant differences among regions for insoluble fiber content (94.3 - 128.3 g·kg-1) and amino acid profile (AAS = 77% - 89%). The relative NPR (RNPR) values were similar among regions (mean value of RNPR = 71%), and the PDCAAS values ranged from 65 to 73%. The region of the Brazilian Savanna influences the fiber and amino acid profiles, but not the total content of nutrients, the protein quality and the physical characteristics of the native baru almonds. The baru almond is a potential food as source of complementary protein for healthy diets and as a nutritious raw material for various food systems.

蜜环菌人工菌棒基质碳氮比对乌天麻产量及营养品质的影响

目的分析蜜环菌人工菌棒基质碳氮比对乌天麻产量及基本营养成分含量的影响,并对乌天麻氨基酸品质进行评价。方法通过大棚内随机区组实验,测定不同种植模式下乌天麻的基本营养成分含量,对其进行单因素方差分析和多重比较,通过氨基酸评分法对乌天麻中氨基酸营养价值进行评价。结果蜜环菌人工菌棒基质碳氮比对乌天麻的产量、基本营养成分含量及氨基酸的营养品质均有显著影响;蜜环菌人工菌棒基质碳氮比为75.94时种植的乌天麻,其各项营养指标接近对照种植的乌天麻的各项营养指标,显著大于蜜环菌人工菌棒基质碳氮比为60.69、126.39时种植的乌天麻的各项营养指标。蜜环菌人工菌棒基质碳氮比为75.94时种植的乌天麻,其必需氨基酸含量与总氨基酸含量的比值为37.03%,接近40%;必需氨基酸含量与非必需氨基酸含量的比值为58.79%,接近60%;必需氨基酸的氨基酸比值、必需氨基酸的比值系数分、必需氨基酸比值系数与联合国粮食及农业组织/世界卫生组织提出的氨基酸理想模式较接近。结论利用蜜环菌人工菌棒种植乌天麻可以获得基本营养成分含量高、氨基酸丰富、必需氨基酸的组成比例相对合理、符合人体吸收利用需求、具有较高营养价值的乌天麻。

不同产地的白花菜籽氨基酸组成及其营养价值分析

为探究不同产地的白花菜籽氨基酸组成及营养价值,采用邻苯二甲醛-9-芴甲基氯甲酸酯(OPA-FMOC)柱前衍生化高效液相色谱法,检测河南、河北、湖北、安徽4地区白花菜籽中的氨基酸组成和含量。结果显示,不同产地的白花菜籽中均含有18种氨基酸,其中湖北地区的总氨基酸(TAA)含量最高,为24.16 g/100 g。湖北地区的白花菜中必需氨基酸(EAA)和药性氨基酸(MAA)含量均最高;不同产地的白花菜籽中必需氨基酸含量(EAA)与总氨基酸(TAA)含量之比均超过35%,药效氨基酸(MAA)与总氨基酸(TAA)的含量之比均超过60%。对比氨基酸比值系数(RC)可知,蛋氨酸(+半胱氨酸)为白花菜籽的第一限制性氨基酸。白花菜籽的氨基酸比值系数分(SRC)为66.06。本研究可为白花菜籽及其蛋白资源的进一步开发利用提供参考。

青海高原栽培羊肚菌营养和氨基酸特征分析及综合评价

为探究高原地区栽培羊肚菌(Morchella spp.)的营养品质,以海拔3 570 m栽培的3个六妹羊肚菌(M. sextelata)品种(M6、HB-8和HB-5)子实体(高原栽培羊肚菌)为主,对比同地域野生样品及湖北栽培的相同品种样品(平原栽培羊肚菌),分析粗蛋白、粗脂肪、粗多糖、灰分、粗纤维、矿质元素、维生素和氨基酸等营养成分的差异。结果显示:当品种相同时,与平原栽培羊肚菌相比,高原栽培羊肚菌的粗蛋白、粗脂肪含量显著上升,灰分含量显著下降,粗纤维含量显著降低(除M6外);K和Fe含量均显著降低;维生素B6、维生素B2、维生素B9、维生素D、维生素E含量显著降低,维生素B1含量显著升高;总氨基酸含量、总必需氨基酸含量及总必需氨基酸占总氨基酸含量均显著上升。高原栽培羊肚菌的必需氨基酸指数(IAAI)明显高于平原栽培羊肚菌,更接近于FAO/WHO标准蛋白,且其生物价(BV)更高。关联性分析表明,羊肚菌中维生素B6、维生素B9(叶酸)、维生素D和维生素E含量与总必需氨基酸含量呈极显著负相关,维生素B6与粗多糖含量存在显著正相关。热图-聚类分析结果表明,高原栽培羊肚菌蛋白营养价值突出,而平原栽培羊肚菌矿质元素含量较高。营养品质综合评价结果表明,高原栽培羊肚菌样品评分结果明显均优于相同品种的平原栽培样品。

不同果酒的氨基酸营养价值对比评价

为评价4种水果汁(百香果、水蜜桃、杨梅和甜橙)发酵成果酒后氨基酸营养价值变化,该研究对果汁和果酒的氨基酸组成进行检测,用模糊识别分析法和氨基酸比值系数法对果酒氨基酸营养价值进行分析。结果表明,4种果汁及发酵后果酒均含16种氨基酸,果汁发酵后总氨基酸含量均有下降,百香果果酒下降幅度最小(约66%)。果汁发酵成果酒后,与联合国粮食与农业组织(FAO)/世界卫生组织(WHO)模式和全鸡蛋蛋白模式对比,百香果果酒必需氨基酸贴近度最大,分别为0.94或0.87;与FAO/WHO必需氨基酸模式对比,4种果酒必需氨基酸比值系数分(SRC)均提高,百香果果酒、蜜桃酒、杨梅酒、甜橙酒的SRC分值分别提升20.2%、8.3%、14.22%、4.1%,其中百香果果酒SRC分值最高,为82.02。百香果果酒和甜橙酒的呈味氨基酸总含量较高,分别为111.49 mg/100 mL和111.55 mg/100 mL,其中占比最大的甜味氨基酸含量分别为56.18 mg/100 mL和66.85 mg/100 mL,口感更佳。

刺通草的营养成分分析及其氨基酸评价

目的研究刺通草各部位营养成分,评价其氨基酸营养价值。方法通过对刺通草花苞、嫩叶、老叶、茎皮等部位的蛋白质、总灰分、氨基酸、氮、磷、钾、钙进行测定与分析,综合评价各部位的营养情况。结果刺通草不同部位的营养成分存在差异,花苞的蛋白质及氮、磷、钾含量最高,分别为18.60%、2.98%、0.512%、3.00%;茎皮中总灰分和钙含量最高,分别为31.32%、7.28%,约为花苞和叶的3倍。各部位均检测到16种氨基酸和6种必需氨基酸,总氨基酸含量为47.59~106.57 mg/g,必需氨基酸含量为17.07~38.14 mg/g,必需氨基酸占总氨基酸含量的34.70%~40.27%。精氨酸、谷氨酸、天冬氨酸为花苞和茎皮的主要氨基酸;谷氨酸、天冬氨酸、亮氨酸为嫩叶和老叶的主要氨基酸;刺通草各部位的第一限制性氨基酸为蛋氨酸+胱氨酸;各部位呈味氨基酸和药用氨基酸含量丰富,分别占总氨基酸的88%和56%以上。各部位的氨基酸比值系数分(score of ratio coefficient of amino acid,SRC)值介于65.42~71.11之间,平均值为67.16。结论刺通草花苞的蛋白质等营养含量丰富,叶的氨基酸营养价值较高,茎皮中钙含量非常丰富。本研究可为刺通草资源开发和利用提供科学参考。

柱前衍生-高效液相色谱法测定巴戟天中氨基酸含量及营养价值评价

建立柱前衍生-高效液相色谱法测定巴戟天中氨基酸含量,采用氨基酸比值系数法评价其营养价值。采用盐酸水解法制得巴戟天氨基酸供试品溶液,以异硫氰酸苯酯和三乙胺为柱前衍生化试剂,采用高效液相色谱法,使用Ultimate Amino Acid色谱柱(4.6 mm×250 mm,5μm)以0.1 mol/L无水乙酸钠-乙腈为流动相,梯度洗脱,柱温40℃,检测波长为254 nm,测定氨基酸含量;通过氨基酸比值、氨基酸比值系数、氨基酸比值系数分等评价其营养价值,并采用系统聚类和主成分分析对其进行分类分析。结果表明,15种氨基酸线性关系良好,相关系数r≥0.9996。16份巴戟天氨基酸总含量为17.87~102.15 mg/g,均检测到15种氨基酸,其中包含6种必需氨基酸,占总氨基酸含量的14.15%~32.06%;8种药用氨基酸,占总氨基酸含量的45.20%~56.31%。限制氨基酸为苏氨酸和亮氨酸,氨基酸比值系数分为33.87~61.31。不同巴戟天样品氨基酸组成相关性显著;主成分分析提取2个主成分,累计方差贡献率为97.085%,可将16批巴戟天分为三类。该实验测定方法简单有效,可同时分离测定15种氨基酸,精密度与重复性良好,有较高的药用价值,可为巴戟天的品质分析和资源开发利用提供参考。

交配前后雌雄桑蚕蛾营养价值评价

为深入了解桑蚕蛾的营养物质成分,检测了交配前后9芙雌雄蚕蛾蛋白质、脂肪酸和氨基酸的组成和含量。通过粗蛋白、粗脂肪、不饱和脂肪酸含量、动脉粥样硬化指数(indices of atherogenicity,IA)、血栓形成指数(thrombogenicity,IT)以及氨基酸评分、化学评分、必需氨基酸指数(essential amino acid index,EAAI)、营养指数(nutrition index,NI)和生物价(biological value,BV)等指标评价了蚕蛾的营养价值。结果表明,蚕蛾氨基酸和不饱和脂肪酸含量丰富,交配前雌蛾蛋白质(21.6%,鲜重)、总氨基酸(46.94 g/100 g)、必需氨基酸含量(15.86%)以及EAAI(99.33)、NI(21.45)和BV(96.57)最高,同时含有丰富的甜味、药效和支链氨基酸,粗脂肪含量(7.11%,鲜重)低,多不饱和脂肪酸占比(78.18%)高,IA(0.21)和IT(0.14)低,是理想的蛋白源。交配后的雄蛾粗脂肪(24.46%,鲜重)、不饱和脂肪酸(44.31 g/100 g)、亚麻酸含量(19.37 g/100 g)最高,IA(0.28)和IT(0.22)指数较低,是提取不饱和脂肪酸的优质原料。该研究为桑蚕蛾在食品领域的开发应用提供了理论依据。

湖南产地9种禽肉类及制品中氨基酸组成及营养评价

目的分析评价湖南产地9种禽肉类及制品中氨基酸组成及含量。方法分别采用Kjeltee2300自动凯氏定氮仪和曼默博尔A300全自动氨基酸分析仪,对湖南产地9种禽肉类及制品的蛋白质和氨基酸进行测定并进行氨基酸成分分析;采用氨基酸评分法对营养价值进行评价。结果除了珠梅土鸡不含蛋氨酸外,其余禽肉类及制品均含17种氨基酸;蛋白质、氨基酸及必需氨基酸含量3者均最高的为肠衣鸭掌,分别为35.20、29.55、10.05 g/100 g;9种禽肉类及制品的必需氨基酸中赖氨酸含量最高,分别为?子粑蒸鸡(1.35 g/100 g)、珠梅土鸡(0.86 g/100 g)、酸辣鸡(1.15 g/100 g)、茶油蒸伏鸭(1.62 g/100 g)、肠衣鸭掌(2.09 g/100 g)、武冈血浆鸭(1.22 g/100 g)、野葱炒鸭蛋(0.64 g/100 g)、岩鸭火锅(0.86 g/100 g)和烤铜鹅(1.24 g/100 g);9种禽肉类及制品的赖氨酸含量均高于世界卫生组织(World Health Organization,WHO)/联合国粮农组织(Food and Agriculture Organization,FAO)模式(55 mg/g蛋白)和卵清蛋白模式(55 mg/g蛋白),分别为?子粑蒸鸡(66.18 mg/g蛋白)、珠梅土鸡(76.79mg/g蛋白)、酸辣鸡(75.16mg/g蛋白)、茶油蒸伏鸭(71.37mg/g蛋白)、肠衣鸭掌(59.38mg/g蛋白)、武冈血浆鸭(63.87 mg/g蛋白)、野葱炒鸭蛋(75.29 mg/g蛋白)、岩鸭火锅(69.35 mg/g蛋白)和烤铜鹅(62.94 mg/g蛋白);9种禽肉类及制品的限制氨基酸为异亮氨酸或缬氨酸或苯丙氨酸+酪氨酸。结论禽肉类及制品中赖氨酸含量优异,具有较高的营养价值;可以通过与富含异亮氨酸、缬氨酸或苯丙氨酸和酪氨酸的食物等进行结合食用,构建合理膳食,提高食用价值。

荣昌猪和杜洛克猪猪皮营养组成比较分析

采用国家标准方法分析荣昌猪和杜洛克猪猪皮的基础营养成分、氨基酸和脂肪酸,并对其进行营养评价。结果表明:荣昌猪和杜洛克猪猪皮基础营养成分差异不显著(P>0.05);2种猪皮均检出4种饱和脂肪酸(saturated fatty acid,SFA)和5种不饱和脂肪酸(unsaturated fatty acid,UFA)(包含3种单不饱和脂肪酸和2种多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)),且荣昌猪猪皮豆蔻酸、棕榈酸和花生酸含量显著高于杜洛克猪猪皮(P<0.05),硬脂酸、二十碳一烯酸、亚油酸和亚麻酸含量则显著低于杜洛克猪猪皮(P<0.05);2种猪皮均鉴定出17种氨基酸,其中荣昌猪猪皮缬氨酸和亮氨酸含量显著高于杜洛克猪猪皮(P<0.05),酪氨酸含量显著低于杜洛克猪猪皮(P<0.05);此外,荣昌猪猪皮缬氨酸和亮氨酸氨基酸评分和化学评分、必需氨基酸与非必需氨基酸比值、必需氨基酸与氨基酸总量比值、高胆固醇血症指数、动脉粥样硬化指数及血栓形成指数显著高于杜洛克猪猪皮(P<0.05),并且必需氨基酸指数略高于杜洛克猪猪皮(P>0.05),而ΣPUFA、ΣUFA/ΣSFA、ΣPUFA/ΣSFA显著低于杜洛克猪猪皮(P<0.05)。综上,猪皮富含蛋白质和脂肪,可作为饲料蛋白质脂肪来源,根据其营养特点开发新型食品或作为营养补剂,但其氨基酸构成不合理,脂肪酸组成不平衡。相比之下,荣昌猪猪皮具有较高氨基酸营养价值,杜洛克猪猪皮具有较高脂肪酸营养价值。

15种常见食用菌营养成分分析及评价

为研究不同种类食用菌的营养价值,对15种常见食用菌干品中的蛋白质、多糖、氨基酸以及矿质元素含量进行检测分析。结果表明,15种食用菌蛋白质含量(w,后同)为8.49~32.30 g·100 g^(-1),粗多糖含量为7.76~40.21 g·100 g^(-1),K含量为1.12~3.58 g·100 g^(-1),P含量为0.28~1.44 g·100 g^(-1),Zn含量为0.0018~0.0123 g·100 g^(-1),Ca含量为0.0058~0.6240 g·100 g^(-1)。15种食用菌中总氨基酸含量为5.81~23.76 g·100 g^(-1),其中羊肚菌最高;平菇的氨基酸比值系数评分为77.97,氨基酸组成最均衡;谷氨酸(Glu)和天冬氨酸(Asp)含量比较丰富,蛋氨酸(Met)含量相对不足。除牛肝菌的第一限制氨基酸为亮氨酸(Leu)外,其余食用菌的第一限制氨基酸均为Met。主成分分析和聚类分析表明,食用菌营养组成和含量与其种类相关。

6种平衡型复方氨基酸注射液合成人体蛋白质营养价值的研究

目的:通过对临床常用的6个品种平衡型复方氨基酸注射液(BCAA)18AA(250 mL:12.5 g)、18AA-I(250 mL:17.5 g)、18AA-II(250 mL:21.25 g)、18AA-IV(250 mL:8.7 g)、18AA-V(250 mL:8.06 g)、18AA-V-SF(250 mL:8.06 g)营养价值的研究,为医院药品遴选和临床合理选药提供参考。方法:依据全鸡蛋蛋白模式,对6个品种BCAA必需氨基酸(EAA)第一限制氨基酸化学评分(CS)值、总EAA综合质量(包括必需氨基酸指数、与标准蛋白的贴近度)2个方面评价其营养价值。结果:第一限制氨基酸CS值由高到低为:18AA-II>18AA>18AA-V=18AAV-SF>18AA-I=18AA-IV。总EAA综合质量:必需氨基酸指数由高到低为:18AA-II>18AA>18AA-I>18AA-IV>18AA-V=18AA-V-SF。与全鸡蛋蛋白的贴近度由高到低为:18AA-II=18AA=18AA-I>18AA-IV>18AA-V=18AA-VSF;最终,6个品种BCAA的营养价值由高到低:18AA-II>18AA>18AA-I>18AA-IV>18AA-V=18AA-V-SF。结论:6个品种BCAA中,18AA-II营养价值最高、相同液体量氨基酸含量最高,是肝肾功能正常病人的首选药物。

20份黄皮种质资源果肉游离氨基酸对风味品质和药用价值的影响及其评价

为研究黄皮果实中游离氨基酸的组分特征、科学评价不同黄皮种质游离氨基酸对果实风味和药用价值的影响,利用高效液相色谱法,测定20份黄皮种质果肉的20种常见游离氨基酸,采用味觉活度值、主成分分析和聚类分析等方法对各种质进行综合评价。结果表明:在20份黄皮种质果肉中均含有除胱氨酸和精氨酸以外的18种游离氨基酸,种类丰富,且多数种质间含量差异显著;各种质的总游离氨基酸质量浓度在1309.7~9832.0 mg/kg之间,其中非必需氨基酸含量最高,必需氨基酸含量次之,半必需氨基酸含量最低;药用氨基酸占总游离氨基酸的6.3%~18.6%,以天冬氨酸和谷氨酸为主;根据氨基酸呈味特性的不同,将18种氨基酸分为3大类呈味氨基酸,发现种质M1的甜味氨基酸含量最高,G2的鲜味氨基酸和苦味氨基酸含量最高;仅16份种质中的丙氨酸与少数种质中的天冬酰胺、天冬氨酸的味觉活度值(taste activity values,TAV)>1,对黄皮果实风味有贡献;大多数游离氨基酸呈显著或极显著正相关关系;主成分分析提取到4个主成分,累计贡献率达到89.766%,能较好地反映出黄皮果肉游离氨基酸的综合特征;各黄皮种质的综合得分在–3.18~3.51之间,M1的综合得分最高;聚类分析将20份黄皮种质聚为3大类,其中第Ⅲ类群的X2、Y-1、G2、M1的总游离氨基酸、药用氨基酸、呈味氨基酸含量高,氨基酸营养品质好,风味品质佳。研究结果可为黄皮良种选育和品质评价提供参考依据。