新疆骏枣氨基酸营养价值评价
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摘要
为了初步探明新疆主栽骏枣氨基酸差异性及营养价值,为合理优化利用骏枣资源提供理论依据。以山西交城骏枣为参照,通过模糊识别法、系统聚类法,对新疆11县市骏枣氨基酸指标数据进行分析。结果表明新疆不同产区供试骏枣的氨基酸总量较高,且各产区骏枣中所含缬氨酸(Val)、亮氨酸(Leu)、苏氨酸(Thr)、赖氨酸(Lys)、苯丙氨酸(Phe) 5种必需氨基酸含量间存在较大差异;不同产区骏枣中氨基酸蛋白模式贴近度基本一致;新疆骏枣氨基酸比值系数分(SRC)整体优于交城骏枣,不同产区骏枣氨基酸中Val的氨基酸比值系数(RC)值最低,为第一限制性氨基酸;不同产区经聚类可分为3类,骏枣蛋白质品质评价较好的为阿瓦提县、策勒县和阿克苏市。新疆11县市骏枣蛋白质中氨基酸组成各具特点,且阿瓦提县、策勒县、阿克苏市骏枣蛋白质组成更符合人体蛋白营养需求,宜深化利用。
Amino acid variation and nutritional value of Xinjiang Jun jujube from 11 counties of Xinjiang were preliminarily verified,which provided theoretical basis for better utilization of jujube resources. Using Jiaocheng Jun jujube from Shanxi province as a control,the amino acid data of Xinjiang Jun jujube were analyzed by fuzzy recognition method,variability,and system clustering method. The results suggested the total content of amino acid in Xinjiang Jun jujube was superior to that of Jiaocheng Jun jujube. There is a big difference in amino acid composition content of Jun jujube from 12 different production areas,especially amino acids of Val,Leu,Thr,Lys and Phe. The closeness degrees of protein amino acid respect to model amino acid of different production areas were basically the same. The scores of ratio coefficient of amino acid( SRC) of Xinjiang Jun jujube were superior to that of Jiaocheng Jun jujube. The ratio coefficient of amino acid( RC) of Val from different production areas was the lowest,which mean Val was the first limited amino acid. The Jun jujubes from different production areas could be divided into three categories by cluster analysis. The better ones after protein quality evaluation were Awat,Qira and Akesu. The amino acid composition of Jun jujube protein in 11 counties of Xinjiang have their own characteristics,and the protein composition of Jun jujube in Awat,Qira and Akesu meet the nutrition requirement for protein of human,which should be further utilized.
Amino acid variation and nutritional value of Xinjiang Jun jujube from 11 counties of Xinjiang were preliminarily verified,which provided theoretical basis for better utilization of jujube resources. Using Jiaocheng Jun jujube from Shanxi province as a control,the amino acid data of Xinjiang Jun jujube were analyzed by fuzzy recognition method,variability,and system clustering method. The results suggested the total content of amino acid in Xinjiang Jun jujube was superior to that of Jiaocheng Jun jujube. There is a big difference in amino acid composition content of Jun jujube from 12 different production areas,especially amino acids of Val,Leu,Thr,Lys and Phe. The closeness degrees of protein amino acid respect to model amino acid of different production areas were basically the same. The scores of ratio coefficient of amino acid( SRC) of Xinjiang Jun jujube were superior to that of Jiaocheng Jun jujube. The ratio coefficient of amino acid( RC) of Val from different production areas was the lowest,which mean Val was the first limited amino acid. The Jun jujubes from different production areas could be divided into three categories by cluster analysis. The better ones after protein quality evaluation were Awat,Qira and Akesu. The amino acid composition of Jun jujube protein in 11 counties of Xinjiang have their own characteristics,and the protein composition of Jun jujube in Awat,Qira and Akesu meet the nutrition requirement for protein of human,which should be further utilized.
引文
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[5]田艳花,张立伟,田叶,等. 11种红枣氨基酸组成及主成份分析[J].分子植物育种,2017,15(11):1-9.Tian Y H,Zhang L W,Tian Y,et al.. Amino acid composition and principal component analysis of 11 kinds of dates[J].Mol. Plant Breed.,2017,15(11):1-9.
[6]张艳红,陈兆慧,王德萍,等.红枣中氨基酸和矿质元素含量的测定[J].食品科学,2008,29(1):263-266.Zhang Y H,Chen Z H,Wang D P,et al.. Determination of amino acids and mineral elements in red dates[J]. Food Sci.,2008,29(1):263-266.
[7]姜雪,李焕荣,王威,等.新疆红枣中氨基酸与枣苦味相关性分析[J].食品科技,2016,41(7):87-91.Jiang X,Li H R,Wang W,et al.. Analysis of correlation between amino acids and bitterness of jujube in Xinjiang[J].Food Sci. Technol.,2016,41(7):87-91.
[8]王成,何伟忠,乔坤云,等.新疆主栽红枣氨基酸组成比较分析[J].新疆农业科学,2014,51(12):2196-2200.Wang C,He W Z,Qiao K Y,et al.. Comparative analysis of amino acid composition in Xinjiang jujube[J]. Xinjiang Agric.Sci.,2014,51(12):2196-2200.
[9]王成,何伟忠,乔坤云,等.新郑和若羌灰枣氨基酸组成比较研究[J].新疆农业科学,2015,52(1):51-55.Wang C,He W Z,Qiao K Y,et al.. Comparative study on amino acid composition of jujube in Xinzheng and Ruoqiang[J]. Xinjiang Agric. Sci.,2015,52(1):51-55.
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[13]中国预防医学科学院营养与食品卫生研究所.食品中氨基酸的测定[S].北京:中国标准出版社,2003.Institute of Nutrition and Food Hygiene,Chinese Academy of Preventive Medicine. Determination of amino acids in foods[S]. Beijing:China Standard Press,2003.
[14]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.. Evaluation of amino acid nutritional value of different walnut varieties[J]. Food Sci.,2017,38(13):207-212.
[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(2):187-190.Zhu S T,Wu K. Evaluation of protein nutritional value——Amino acid ratio coefficient method[J]. J. Nutr.,1988(2):187-190.
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[17]颜孙安,林香信,钱爱萍,等.化学分析法的理想参考蛋白模式及其化学生物价研究[J].中国农学通报,2010,26(23):101-107.Yan S A,Lin X X,Qian A P,et al.. The ideal reference protein model of chemical analysis and its chemical biological value[J]. Chin. Agric. Sci. Bull.,2010,26(23):101-107.
[18]区又君,李加儿.野生波纹唇鱼Cheilinus undulates营养成分分析与评价[J].热带海洋学报,2010,29(3):97-102.Qu Y J, Li J R. Analysis and evaluation of nutritional components of wild fish ripple[J]. J. Trop. Ocean,2010,29(3):97-102.
[19] Bang Z,Rajrathnam S. Pleurotus mushroom as a nutritious food[A]. In:Tropical Mushrooms Biological Nature and Cultivation Methods[M]. Hong Kong:The Chinese University Press,1982,363-380.
[20]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(2):153-159.Zhao F J,Guo J S,Chen H Z,et al.. Study on nutritional value of balanced amino acids in soybean[J]. J. Nutr.,1986(2):153-159.
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[22]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.Qian A P,Lin H,Yu Y B,et al.. Amino acid composition and nutritional evaluation of Citrus flesh in Fujian province[J].Chin. Agric. Sci. Bull.,2008(6):86-90.
[23] Gao Q H,Wu C S,Wang M. The jujube(Ziziphus Jujuba Mill.)fruit:A review of current knowledge of fruit composition and health benefits[J]. J. Agric. Food Chem.,2013,61(14):3351-3363.
[24] Anjum F M, Ahmad I, Butt M S, et al.. Amino acid composition of spring wheat and losses of lysine during chapatti baking[J]. J. Food Compos. Anal.,2005,18(6):523–532.
[25]李卫华,张东海.小麦籽粒形成期间氨基酸含量的平衡性分析[J].种子,2000(2):21-23.Li W H, Zhang D H. Equilibrium analysis of amino acid content during grain formation in wheat[J]. Seed,2000(2):21-23.
[26]张林生.小麦种子氨基酸的评价[J].麦类作物学报,1996,(3):28-30.Zhang L S. Evaluation of amino acids in wheat seeds[J]. J.Wheat Crops,1996(3):28-30.
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