新疆野核桃坚果氨基酸含量及营养评价
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摘要
为了解新疆野核桃坚果氨基酸组成,采用模糊识别法、氨基酸比值系数法、系统聚类和主成分分析等方法对12种类型新疆野核桃坚果的氨基酸营养价值进行评价。结果表明,不同类型新疆野核桃坚果中,氨基酸变异系数在5.7%～37.05%,各类型氨基酸组成差异显著;氨基酸总量在157.34～187.13mg/g pro,各类型的必需氨基酸/氨基酸总量、必需氨基酸/非必需氨基酸的比值均低于联合国粮农组织和世界卫生组织标准规定的必需氨基酸含量;新疆野核桃坚果的第1限制性氨基酸为苏氨酸。聚类分析表明,小椭圆型、平底圆型、三棱型、铁壳型的氨基酸营养价值更高;主成分分析表明,4个主成分的累计贡献率达到80.504%,反映出丝氨酸、甘氨酸、缬氨酸、异亮氨酸、酪氨酸和组氨酸是新疆野核桃坚果中氨基酸含量的主要信息。
In order to understand the amino compositions in the fruit of wild walnut occurring in Xinjiang,12 different types of wild walnut were evaluated by fuzzy identification method,amino acid ratio coefficient method,system clustering and principal component analysis.The results showed that the coefficients of variation of the amino acids of different types of wild walnuts were between 5.7% and 37.05%,and the compositions of various types of amino acids were significantly different.The total amount of amino acids ranged from 157.34 to 187.13 mg/g pro.The ratios of essential amino acids/amino acids and essential amino acids/non-essential amino acids of all types were lower than those specified by the FAO and WHO standards.The first limiting amino acid of wild walnut protein was threonine.The nutrient value of amino acids was more in line with the human body's needs for the wild types of small ovals,small rounds,flat rounds,pointed beaks,and iron shells.The principal component analysis showed that the main amino acid content traits were Ser,Thr,Gly,Tyr,Val,His,and Ile.
In order to understand the amino compositions in the fruit of wild walnut occurring in Xinjiang,12 different types of wild walnut were evaluated by fuzzy identification method,amino acid ratio coefficient method,system clustering and principal component analysis.The results showed that the coefficients of variation of the amino acids of different types of wild walnuts were between 5.7% and 37.05%,and the compositions of various types of amino acids were significantly different.The total amount of amino acids ranged from 157.34 to 187.13 mg/g pro.The ratios of essential amino acids/amino acids and essential amino acids/non-essential amino acids of all types were lower than those specified by the FAO and WHO standards.The first limiting amino acid of wild walnut protein was threonine.The nutrient value of amino acids was more in line with the human body's needs for the wild types of small ovals,small rounds,flat rounds,pointed beaks,and iron shells.The principal component analysis showed that the main amino acid content traits were Ser,Thr,Gly,Tyr,Val,His,and Ile.
引文
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[22]张泽煌,钟秋珍,林旗华.杨梅果实氨基酸组成及营养评价[J].热带作物学报,2013,33(12):2279-2283.ZHANG Z H,ZHONG Q Z,LIN Q H.The content of amino acid of Chinese bayberry fruit and its nutritive evaluation[J].Chinese Journal of Tropical Crops,2013,33(12):2279-2283.(in Chinese)
[23]KRIS-ETHERTON P M.Walnuts decrease risk of cardiovascular disease:a summary of efficacy and biologic mechanisms[J].The Journal of Nutrition,2014,144(Supp.4):547-554.
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[25]FAO/WHO.Energy and Protein Requirements[R].Geneva:World Health Organization,1973.
[26]薛薇.统计分析与SPSS的应用[M].北京:中国人民大学出版社,2008.
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[28]苏彦苹,赵爽,李保国,等.6个新疆核桃优系核仁营养评价[J].中国粮油学报,2017,32(1):59-66,73.SU Y P,ZHAO S,LI B G,et al.Kernel nutritional evaluation of six walnut excellent strains in Xinjiang[J].Journal of the Chinese Cereals and Oils Association,2017,32(1):59-66,73.(in Chinese)
[29]赵法伋,郭俊生,陈洪章,等.大豆平衡氨基酸营养价值的研究[J].营养学报,1986,8(2):153-159.
[30]赵凤敏,李树君,张小燕,等.不同品种马铃薯的氨基酸营养价值评价[J].中国粮油学报,2014,29(9):13-18.ZHAO F M,LI S J,ZHANG X Y,et al.Nutritional evaluation of amino acids in different potato cultivars[J].Journal of the Chinese Cereals and Oils Association,2014,29(9):13-18.(in Chinese)
[2]王肇延.新疆野核桃资源及遗传多样性的分析[D].乌鲁木齐:新疆农业大学,2011.
[3]张维.新疆天山峡谷渐危植物野核桃保护生物学基础研究[D].长春:东北师范大学,2016.
[4]韩成发.野生核桃林的保护及利用[J].中国林业,2008(10):48.
[5]刘娇,范志远,赵廷松,等.鲁甸县抗寒核桃优良无性系选育研究[J].西北林学院学报,2015,30(1):102-107.LIU J,FAN Z Y,ZHAO T S,et al.Breeding of clod resistant walnut superior clones in Ludian country[J].Journal of Northwest Forestry University,2015,30(1):102-107.(in Chinese)
[6]李俊南,习学良,熊新武,等.核桃的营养保健功能及功能成分研究进展[J].中国食物与营养,2018,24(5):60-64.LI J N,XI X L,XIONG X W,et al.Nutritional function and functional components of walnut[J].Food and Nutrition in China,2018,24(5):60-64.(in Chinese)
[7]王帅,戴涟漪,库雪,等.核桃营养组成与保健功能功能研究进展[J].中国酿造,2016,35(6):30-34.WANG S,DAI LY,KU X,et al.Research progress on walnut nutritional composition and health function[J].China Brewing,2016,35(6):30-34.(in Chinese)
[8]肖良俊,毛云玲,吴涛,等.云南紫仁核桃必需氨基酸含量及营养评价[J].食品科学,2015,36(4):106-109.XIAO L J,MAO Y L,WU T,et al.Contents of essential amino acids and nutritional evaluation of purple kernel walnut from Yunnan Province[J].Food Science,2015,36(4):106-109.(in Chinese)
[9]陈梦华,韩飞腾,邓明净,等.麻核桃及普通核桃花粉营养成分含量对花粉生活力的影响[J].西北林学院学报,2015,30(6):95-98.CHEN M H,HAN F T,DENG M J,et al.Influence of nutrient contents on the pollen viability of two walnut species(Juglans hopeiensis and Juglans regia)[J].Journal of Northwest Forestry University,2015,30(6):95-98.(in Chinese)
[10]刘华英,刘俊霞,包东东,等.新疆野核桃油脂肪酸组成分析[J].中国油脂,2012,37(9):78-79.LIU H Y,LIU J X,BAO D D,et al.Fatty acid composition of wild walnut oil from Xinjiang[J].China Oils and Fats,2012,37(9):78-79.(in Chinese)
[11]张捷,张萍,李勤霞.新疆野核桃核心种质的构建[J].果树学报,2018,35(2):168-176.ZHANG J,ZHANG P,LI Q X.Construction of core germplasm of Xinjiang wild walnut[J].Journal of Furit Science,2018,35(2):168-176.(in Chinese)
[12]GB 5009.124-2016食品中氨基酸的测定[S].2016.
[13]谢季坚,刘承平.模糊数学方法及其应用[M].武汉:华中科技大学出版社,2000.
[14]刘法贵,赵娟.模糊贴近度及应用[J].华北水利水电学院学报,2006(3):104-106.
[15]朱圣陶,吴坤.蛋白质营养价值评价:氨基酸比值系数法[J].营养学报,1988,10(2):187-190.
[16]杨永涛,潘思源,靳欣欣,等.不同品种核桃的氨基酸营养价值评价[J].食品科学,2017,38(13):207-212.YANG Y T,PAN S Y,JIN X X,et al.Amino acid composition and nutritional evaluation of different varieties of walnut[J].Food Science,2017,38(13):207-212.(in Chinese)
[17]杨有泉,姜传京,应朝阳,等.红萍叶蛋白氨基酸成分分析及营养价值评价研究[J].食品工业,2017,38(5):285-289.YANG Y Q,JIANG C J,YING C Y,et al.LPC of azolla amino composition analysis and nutritional value evaluation research[J].The Food Industry,2017,38(5):285-289.(in Chinese)
[18]FAO/WHO.Report of a joint FAO/WHO ad hoc expert committee:pom energy and protein requirements[C].World Health Organization:Switzerland,1983:36-38.
[19]安馨,鱼晓敏,李层层,等.鹰嘴豆蛋白质的营养学评价[J].食品科技,2018,43(6):83-87.AN X,YU X M,LI C C,et al.Nutrition evaluation on chickpea protein[J].Food Science and Technology,2018,43(6):83-87.(in Chinese)
[20]RIBEIRO I C,LECLERCQ C C,SIMES N,et al.Identification of chickpea seed proteins resistant to simulated n vitro human digestion[J].Joumal of Proteomics,2017,169:143-152.
[21]裴佳龙,李鹏程,王茜,等.云南不同地理种源勃氏甜龙竹竹笋营养成分比较[J].西北林学院学报,2018,33(1):156-161.PEI J L,LI P C,WANG Q,et al.Comparison of bamboo shoot nutrients of Dendrocalamus brandisii among different provenances[J].Journal of Northwest Forestry University,2018,33(1):156-161.(in Chinese)
[22]张泽煌,钟秋珍,林旗华.杨梅果实氨基酸组成及营养评价[J].热带作物学报,2013,33(12):2279-2283.ZHANG Z H,ZHONG Q Z,LIN Q H.The content of amino acid of Chinese bayberry fruit and its nutritive evaluation[J].Chinese Journal of Tropical Crops,2013,33(12):2279-2283.(in Chinese)
[23]KRIS-ETHERTON P M.Walnuts decrease risk of cardiovascular disease:a summary of efficacy and biologic mechanisms[J].The Journal of Nutrition,2014,144(Supp.4):547-554.
[24]钱爱萍,林虬,余亚白,等.闽产柑橘果肉中氨基酸组组成及营养评价[J].中国农学通报,2008,24(6):86-90.QIAN A P,LIN Q,YU Y B,et al.The content of amino acid in the flesh of oranges produced in Fujian Province and its nutritive evaluation[J].Chinese Agricultural Science Bulletin,2008,24(6):86-90.(in Chinese)
[25]FAO/WHO.Energy and Protein Requirements[R].Geneva:World Health Organization,1973.
[26]薛薇.统计分析与SPSS的应用[M].北京:中国人民大学出版社,2008.
[27]罗宇年,田英姿,英犁,等.新疆主栽核桃品种的营养品质评价[J].现代食品科技,2014,30(5):258-261,286.LUO Y N,TIAN Y Z,YING L,et al.Nutrition quality evaluation of main walnut cultivars in Xinjiang[J].Modern Food Science and Technology,2014,30(5):258-261,286.(in Chinese)
[28]苏彦苹,赵爽,李保国,等.6个新疆核桃优系核仁营养评价[J].中国粮油学报,2017,32(1):59-66,73.SU Y P,ZHAO S,LI B G,et al.Kernel nutritional evaluation of six walnut excellent strains in Xinjiang[J].Journal of the Chinese Cereals and Oils Association,2017,32(1):59-66,73.(in Chinese)
[29]赵法伋,郭俊生,陈洪章,等.大豆平衡氨基酸营养价值的研究[J].营养学报,1986,8(2):153-159.
[30]赵凤敏,李树君,张小燕,等.不同品种马铃薯的氨基酸营养价值评价[J].中国粮油学报,2014,29(9):13-18.ZHAO F M,LI S J,ZHANG X Y,et al.Nutritional evaluation of amino acids in different potato cultivars[J].Journal of the Chinese Cereals and Oils Association,2014,29(9):13-18.(in Chinese)