不同种质花椒氨基酸组成及营养价值评价

为比较不同产地花椒种质的氨基酸组成差异,并作出营养评价,使用氨基酸自动分析仪快速检测13个不同种质花椒的氨基酸组成,采用氨基酸比值、氨基酸比值系数、氨基酸比值系数分以及含量阈值比营养学方法进行营养价值评价。结果表明:花椒中氨基酸种类齐全,均含有被检测的17种氨基酸,其中包括除色氨酸以外的7种必需氨基酸,具有较丰富的营养价值。不同种质花椒氨基酸含量存在差异,氨基酸总量在5.82%~10.9%之间。必需氨基酸/总氨基酸的值在0.17~0.33范围内,必需氨基酸/非必需氨基酸的值在0.21~0.48范围内,都低于联合国粮食及农业组织/世界卫生组织模式参考值0.4和0.6。花椒果皮中药用氨基酸占总氨基酸含量的58%左右,其中陈家圪崂无刺花椒(ZB1)果皮药用氨基酸质量分数最高,达6.70%,占总氨基酸含量的61%,不同种质花椒果皮药用氨基酸含量相差较大,但是在总氨基酸中所占比例基本一致。花椒果皮样品中蛋氨酸+半胱氨酸为第1限制性氨基酸,天冬氨酸属于鲜味氨基酸对花椒风味有较高的影响。对13个花椒种质进行聚类分析归为3类,陈家圪崂无刺花椒营养价值最高,可根据不同花椒种质氨基酸含量的多少开发和利用花椒植物蛋白资源。

Amino Acid Composition and Nutritional Quality Evaluation of Different Germplasms of Chinese Prickly Ash (Zanthoxylum bungeanum Maxim)

The amino acid composition of 13 germplasms of Chinese prickly ash (collected from 13 different areas) was analyzed by using an automatic amino acid analyzer and the nutritional value was evaluated by ratio of amino acid (RAA), ratio coefficient of amino acid (RC), score of ratio coefficient of amino acid (SRCAA) and ratio between amino acid content and taste threshold (RCT). The results showed that each sample contained 17 amino acids, including all essential amino acids except tryptophan, with total amino acid contents ranging from 5.82% to 10.9%. The ratios of essential to total amino acid (EAA/TAA) were in the range of 0.17–0.33, and the ratios of essential to non-essential amino acid (EAA/NEAA) ranged from 0.21 to 0.48, which were lower than the FAO/WHO reference values of 0.4 and 0.6, respectively. The medicinal amino acids accounted for about 58% of the TAA content in Chinese prickly ash peel, which was the highest (6.70%) in the pericarp of Chenjiagelao thornless prickly ash (ZB1), accounting for 61% of the TAA content. The content of medicinal amino acids in prickly ash peel varied depending on the germplasms, but the proportions of medicinal amino acids in TAA were identical. According to the amino acid scores, methionine and cysteine were the first limiting amino acids in the pericarp of Chinese prickly ash, and aspartic acid, a umami amino acid, and had a significant effect on the flavor of Chinese prickly ash. The 13 germplasms of Chinese prickly ash were classified into 3 categories by using cluster analysis, and Chenjiagelao thornless prickly ash had the highest nutritional value. Therefore, Chenjiagelao thornless prickly can be used as an ideal source of protein in the development and utilization of Chinese prickly ash.