التفاصيل البيبلوغرافية
| العنوان: |
不同产地金耳中氨基酸含量分析及 营养价值评价. (Chinese) |
| Alternate Title: |
Content analysis and nutritional value evaluation of amino acid in Tremella aurantialba from different origins. (English) |
| المؤلفون: |
李东梅, 张思维, 孙建云, 李拥军, 李卫平 |
| المصدر: |
Journal of Food Safety & Quality; Jan2024, Vol. 15 Issue 1, p237-244, 8p |
| Abstract (English): |
Objective To determine the composition and content of amino acids in Tremella aurantialba of different origins and evaluate their nutritional value. Methods The content of amino acids in Tremella aurantialba from Yunnan, Shaanxi, Fujian, Tibet and Gansu were determined by amino acid analyzer, and the differences of amino acid composition and content in Tremella aurantialba from different origins were compared. Amino acid score (AAS), amino acid ratio (RAA), ratio coefficient of amino acid (RC), score of RC (SRC) and principal component analysis were used to comprehensively evaluate the nutritional value of amino acids in Tremella aurantialba from different origins. Results Seventeen kinds of amino acids were detected in Tremella aurantialba from different origins, and the total content of amino acids was between 9.25 and 19.50 g/100 g. The content of essential amino acids was between 2.72 and 6.07 g/100 g, and the content of essential amino acids in total amino acids was between 26.6% and 31.7%. The content of nonessential amino acids was 6.33‒13.43 g/100 g, and the nonessential amino acids account for 68.3%‒73.4% of the total amino acids. The content of 4 kinds of odorous amino acids in Tremella aurantialba from 5 origins was sweet amino acids>fresh amino acids>bitter amino acids>aromatic amino acids, while the total content of odorous amino acids in Tremella aurantialba from different origins was Shaanxi
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| Abstract (Chinese): |
目的 测定不同产地金耳中氨基酸的组成及含量, 并评价其营养价值。方法 利用氨基酸分析仪测 定云南、陕西、福建、西藏和甘肃金耳中氨基酸的含量, 比较不同产地金耳中氨基酸组成和含量之间的差异, 并 采用氨基酸评分 (amino acid score, AAS)、氨基酸比值 (amino acid ratio, RAA)、氨基酸比值系数 (ratio coefficient of amino acid, RC) 和氨基酸比值系数评分 (score of RC, SRC) 以及主成分分析等对不同产地金耳中氨基酸的营 养价值进行综合评价。结果 不同产地金耳中均检出 17 种氨基酸, 其氨基酸总含量在 9.25~19.50 g/100 g 之 间; 必需氨基酸含量在 2.72~6.07 g/100 g 之间, 占总氨基酸含量在 26.6%~31.7%之间; 非必需氨基酸含量在 6.33~13.43 g/100 g 之间, 占总氨基酸含量在 68.3%~73.4%之间。5 个产地金耳中 4 种呈味氨基酸含量由高到低 依次为: 甜味氨基酸>鲜味氨基酸>苦味氨基酸>芳香族氨基酸, 而不同产地金耳中呈味氨基酸总含量由低到 高依次为: 陕西<云南<福建<甘肃<西藏。利用主成分分析对不同产地金耳中 17 种氨基酸含量进行评价, 共提 取 1 个主成分, 累积方差贡献率达到 95.94%。结论 不同产地金耳中氨基酸含量之间虽有差异性, 但均含有 种类丰富的氨基酸, 其营养价值高, 可作为优质蛋白的植物资源。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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