不同日期采摘的不同品种澳洲坚果的氨基酸分析
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摘要
为深入了解不同时间采收的不同品种澳洲坚果果仁中氨基酸的含量差异性,从而为其有针对性和选择性的采收和加工提供参考依据,对广西壮族自治区内3个主栽品种(桂热1号、OC、695)澳洲坚果果仁中氨基酸的含量与组成进行了测定与分析,比较分析了不同品种间氨基酸的差异性、必需氨基酸和氨基酸总含量的变化情况,并采用模糊识别法和氨基酸比值系数法对其营养价值进行了评价。结果表明:澳洲坚果果仁中含有7种人体必需氨基酸,其中蛋氨酸的含量差异性较大,其必需氨基酸含量和氨基酸总量呈显著正相关关系,限制性必需氨基酸的种类随采摘时间的改变而有所改变,其果仁蛋白与FAO/WHO推荐模式值和全蛋白模式值的贴近度均较高。澳洲坚果果仁中氨基酸的组成合理,各种氨基酸的比例均衡且有较高的营养价值;广西壮族自治区内3个主栽品种中的695品种,虽为搭配品种,但其氨基酸营养价值最高。
In order to deeply understand differences of amino acid contents in kernels of different Macadamia integrifolia cultivars at different harvest time, and to provide some reference bases for targeted and selective harvesting and processing, amino acid contents and composition in kernels of three main M. integrifolia cultivars in Guangxi(Guire No.1, OC, 695) were determined and analyzed, amino acid differences and changes of essential amino acid content and total amino acid content among different cultivars were compared and analyzed, and nutritional value was evaluated by using fuzzy identification method and amino acid ratio coefficient method. The results showed that seven kinds of essential amino acids existed in M. integrifolia kernels, among which Met content varied greatly. Essential amino acid content had a significant positive correlation with total amino acid content, and limiting essential amino acid content was changed with picking period. Protein values in kernels were highly close to recommended model values by FAO/WHO and whole protein model values. Composition of amino acids in M. integrifolia kernels was reasonable and balanced,which had high nutritional value. Among the three main cultivars in Guangxi, 695 had the highest amino acid nutritional value, although it was an auxiliary cultivar.
In order to deeply understand differences of amino acid contents in kernels of different Macadamia integrifolia cultivars at different harvest time, and to provide some reference bases for targeted and selective harvesting and processing, amino acid contents and composition in kernels of three main M. integrifolia cultivars in Guangxi(Guire No.1, OC, 695) were determined and analyzed, amino acid differences and changes of essential amino acid content and total amino acid content among different cultivars were compared and analyzed, and nutritional value was evaluated by using fuzzy identification method and amino acid ratio coefficient method. The results showed that seven kinds of essential amino acids existed in M. integrifolia kernels, among which Met content varied greatly. Essential amino acid content had a significant positive correlation with total amino acid content, and limiting essential amino acid content was changed with picking period. Protein values in kernels were highly close to recommended model values by FAO/WHO and whole protein model values. Composition of amino acids in M. integrifolia kernels was reasonable and balanced,which had high nutritional value. Among the three main cultivars in Guangxi, 695 had the highest amino acid nutritional value, although it was an auxiliary cultivar.
引文
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[29]陶丽,陈丽兰,杨帆,等.7个澳洲坚果品种的授粉组合选配与自花结实性研究[J].中国南方果树,2018,47(1):55-58.
[30]王齐,朱伟伟,苏丹,等.蒲桃中氨基酸组成与含量对其营养与风味的影响[J].食品科学,2012,33(16):204-207.
[2]柳觐,孔广红,贺熙勇,等.乙烯利促落果提高澳洲坚果采收效率的研究[J].中国南方果树,2017,46(4):1-5.
[3]郭刚军,胡小静,邹建云,等.澳洲坚果饼干加工技术研究[J].食品科技,2012,37(8):162-165.
[4]郭刚军,徐荣,胡小静,等.澳洲坚果片加工工艺与技术研究[J].食品工业,2012,33(2):20-23.
[5]田素梅,张晓梅,马艳粉,等.澳洲坚果乳饮料配方的研究[J].食品研究与开发,2017,38(7):94-96.
[6]刘锦宜,张翔,黄雪松.澳洲坚果仁的化学组成与其主要部分的利用[J].中国食物与营养,2018,24(1):45-49.
[7]涂行浩,张秀梅,刘玉革,等.微波辐照澳洲坚果壳制备活性炭工艺研究[J].食品工业科技,2015,36(20):253-259,270.
[8]AHMADPOUR A,DO D D.The preparation of activated carbon from macadamia nutshell by chemical activation[J].Carbon,1997,35(12):1723-1732.
[9]NGUYEN C,DO DD.Preparation of carbon molecular sieves from macadamia nut shells[J].Carbon,1995,33(12):1717-1725.
[10]杨为海,张明楷,邹明宏,等.澳洲坚果不同种质果仁矿质元素含量分析[J].中国粮油学报,2016,31(12):158-162.
[11]朱伟伟,蓝建京.犀牛角氨基酸组成分析与营养价值评价[J].江苏农业科学,2013,41(4):289-290.
[12]郭刚军,邹建云,徐荣,等.澳洲坚果粕营养成分测定与氨基酸组成评价[J].食品工业科技,2012,33(9):421-423.
[13]郭刚军,胡小静,马尚玄,等.液压压榨澳洲坚果粕蛋白质提取工艺优化及其组成分析与功能性质[J].食品科学,2017,38(18):266-271.
[14]杜丽清,邹明宏,曾辉,等.澳洲坚果果仁营养成分分析[J].营养学报,2010,32(1):95-96.
[15]杜丽清,曾辉,邹明宏,等.澳洲坚果果仁氨基酸含量的差异性分析[J].经济林研究,2008,26(4):49-52.
[16]钱爱萍,林虬,余亚白,等.闽产柑橘果肉中氨基酸组成及营养评价[J].中国农学通报,2008(6):86-90.
[17]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.
[18]宋江峰,刘春泉,姜晓青,等.基于主成分与聚类分析的菜用大豆品质综合评价[J].食品科学,2015,36(13):12-17.
[19]常君,任华东,姚小华,等.山核桃不同无性系脂肪酸及氨基酸组成分析[J].中南林业科技大学学报,2018,38(4):20-26.
[20]杨艳,汤玉喜,唐洁,等.药食两用黄栀子果实有效成分及其与农艺性状的相关性[J].中南农业科技大学学报,2019,39(1):15-19.
[21]杨为海,张明楷,邹明宏,等.澳洲坚果不同种质果仁粗脂肪及脂肪酸成分的研究[J].热带作物学报,2012,33(7):1297-1302.
[22]王芳.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.
[23]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.
[24]刘慧,王朝辉,李富翠,等.不同麦区小麦籽粒蛋白质与氨基酸含量及评价[J].作物学报,2016,42(5):768-777.
[25]姜仲茂,乌云塔娜,王森,等.不同产地野生长柄扁桃仁氨基酸组成及营养价值评价[J].食品科学,2016,37(4):77-82.
[26]黄锦媛.桂热1号等澳洲坚果的品种特性及其栽培技术[J].中国南方果树,2014,43(3):134,140.
[27]王文林,谭德锦,秦斌华,等.澳洲坚果“桂热1号”嫁接技术研究[J].中国热带农业,2012(6):54-55.
[28]肖海艳,汤秀华,宋海云,等.保果处理对澳洲坚果‘桂热1号’落果的影响[J].经济林研究,2018,36(4):170-174.
[29]陶丽,陈丽兰,杨帆,等.7个澳洲坚果品种的授粉组合选配与自花结实性研究[J].中国南方果树,2018,47(1):55-58.
[30]王齐,朱伟伟,苏丹,等.蒲桃中氨基酸组成与含量对其营养与风味的影响[J].食品科学,2012,33(16):204-207.