15种坚果果仁氨基酸组成及含量差异分析

目的分析15种市售坚果中氨基酸组成,比较不同品种坚果间必需氨基酸、非必需氨基酸含量的差异。方法使用氨基酸分析仪对样品中氨基酸的组成及含量进行分析,用最小显著性差异法(least-significant difference,LSD)进行多重比较。结果纸皮核桃中的必需氨基酸含量最高,为6.264 g/100 g,花生中总氨基酸含量最高,为22.622 g/100 g。使用模糊辨识法对贴近度进行计算得出,FAO/WHO模式蛋白质贴近度为0.840-0.933。结论坚果中必需氨基酸和总氨基酸含量的差异显著。限制氨基酸均为蛋氨酸和胱氨酸。东北松子的FAO/WHO模式蛋白质贴近度最高,最贴近人体所需蛋白质的模式。

Analysis onthe difference of amino acid composition and concentrations in 15 kinds of nut

Objective To analyze the amino acid composition in 15 kinds of nuts and compare the differences of concentrations in essential amino acids and non-essentialamino acids between different varieties of nuts. Methods Amino acids in nut were separated and quantifiedby amino acid analyzer, and were multiple compared by the least-significant difference (LSD) method. Results The content of essential amino acids in the paper walnut was the highest (6.264 g/100 g). The content of total amino acids in thepeanut was the highest (22.622 g/100 g).The fuzzy identification method was used to calculate the closeness degree of FAO/WHO, which was 0.8400.933. Conclusion The content of essential amino acids and total amino acids are significantly different between nut.The closeness degree of FAO/WHO of northeast pine is the highest, which is the most close to the protein model needed by human body.