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目的以云南10个不同产地臭灵丹草为研究对象,测定其氨基酸组成及含量,对其营养价值进行评价,为臭灵丹草的资源利用及质量控制提供理论依据。方法采用氨基酸自动分析仪对氨基酸测定,利用氨基酸比值系数法和聚类分析法探讨不同产地臭灵丹草在氨基酸营养价值上的差异。结果各产地臭灵丹草中均含有17种氨基酸以及1种非蛋白类氨基酸γ-氨基丁酸,其中包括7种人体必需氨基酸,各产地臭灵丹草氨基酸总量为9.25%~19.74%,必需氨基酸含量为3.97%~8.63%,各产地臭灵丹草中氨基酸总量和必需氨基酸含量有明显差异,但各种氨基酸含量分布类似。臭灵丹草中氨基酸含量较高,且比例均衡,超过FAO/WHO提出的推荐值。臭灵丹草的氨基酸比值系数分(SRC)平均值为78.22,第一限制氨基酸为蛋氨酸+胱氨酸。臭灵丹草中含有丰富的药效氨基酸,占氨基酸总量的62.74%~66.48%。以氨基酸总量、必需氨基酸含量、药效氨基酸含量、必需氨基酸与氨基酸总量比值(E/T)、必需氨基酸与非必需氨基酸比值(E/N)、SRC值等为指标,聚类分析将各地臭灵丹草分为4类。结论臭灵丹草具有较高的营养价值和保健作用,有待成为新资源食品,可进一步开发利用。
OBJECTIVE To study the composition and content of amino acids in 10 different producing areas in Yunnan Province, and to evaluate the nutritional value of them. It provides a theoretical basis for resource utilization and quality control of Silan. Methods Amino acid analyzer was used to determine the amino acid. The amino acid ratio value method and clustering analysis were used to explore the difference of amino acid nutrition value between different regions. Results All the locusts contained 15 kinds of amino acids and 1 non-protein amino acid γ-aminobutyric acid, including 7 kinds of human essential amino acids. The total amount of the amino acids in the silage of Rhodiola was 9.25% -19.74% The content of essential amino acids was 3.97% ~ 8.63%. The total amount of amino acids and the essential amino acids were all significantly different in different regions, but the distribution of amino acids was similar. The content of amino acids was higher and the proportion was balanced, which exceeded the recommended value proposed by FAO / WHO. The average ratio of amino acid ratio coefficient (SRC) was 78.22, and the first limiting amino acid was methionine + cystine. Odorosidan contains rich medicinal amino acids, accounting for 62.74% ~ 66.48% of the total amino acids. The total amino acid content, essential amino acid content, pharmacodynamic amino acid content, the ratio of essential amino acids to amino acids (E / T), the ratio of essential amino acids to nonessential amino acids (SRC) Stinky bland grass is divided into four categories. Conclusion Silybum marianum has high nutritional value and health effects, and it needs to be a new resource and food for further development and utilization.