摘要
本研究以9个品种核桃坚果为试材,测定其核仁氨基酸组成及含量,计算其营养价值评分,并进行主成分分析及聚类分析,多角度综合测评氨基酸营养价值。结果表明,不同品种核桃均检出17种氨基酸,总量15.33~20.45 g/100 g;呈味氨基酸占氨基酸总量的55.25%~58.04%;药用氨基酸占氨基酸总量的63.56%~70.16%;氨基酸评分、化学评分和氨基酸比值系数等多种方法均判定赖氨酸为第一限制氨基酸。基于氨基酸组成及含量的主成分分析表明‘契可’(QK)、‘西林3号’(XL3)、‘香玲’(XL)、‘鲁光’(LG)和‘清香’(QX)品种表现优良,综合得分较高;基于营养价值评测的聚类分析则表明‘契可’、‘清香’、‘香玲’、‘西林3号’和‘鲁光’品种核桃必需氨基酸指数及生物价较高,呈味氨基酸和特殊功效氨基酸含量丰富,品质相对较好。综合分析认为,QK、XL和XL3为氨基酸营养价值较高的优良品种,适宜推广种植及加工利用。
In this study,nine varieties of walnut nuts were used as test materials to determine the amino acid composition and content,calculate their nutritional value scores,and conduct principal component analysis and cluster analysis to comprehensively evaluate the nutritional value of amino acids from multiple perspectives.The results showed that 17 kinds of amino acids were detected in different varieties of walnuts,with a total amount of 15.33~20.45 g/100 g.Flavor amino acids and medicinal amino acids accounted for 55.25%~58.04%and 63.56%~70.16%of the total amino acids,respectively.Various methods including amino acid scoring,chemical scoring and amino acid ratio coefficient all determined that lysine was the first limiting amino acid.The comprehensive performance and high scores of QK,XL3,XL,LG,and QX varieties were demonstrated by principal component analysis based on amino acid composition and content.Higher essential amino acid index and biological value,rich flavor and functional amino acid contents,and relatively good quality were observed in walnut varieties QK,QX,XL,XL3,and LG through cluster analysis based on nutritional evaluation.Comprehensive analysis showed that QK,XL and XL3 were excellent varieties with high nutritional value of amino acids and were suitable for promotion of planting and processing utilization.
作者
郝苑汝
陈芮蝶
翟梅枝
HAO Yuanru;CHEN Ruidie;ZHAI Meizhi(College of Forestry,Northwest A&F University,Yangling 712100,China;State owned Forest Farm in Hongya County,Meishan 620300,China)
出处
《食品工业科技》
北大核心
2025年第16期281-290,共10页
Science and Technology of Food Industry
基金
国家重点研发计划(2023YFD2200305-2)
陕西省重点研发计划项目(2023-ZDLNY-18)。
关键词
核桃
不同品种
氨基酸
营养评价
主成分分析
聚类分析
walnut
different varieties
amino acid
nutritional evaluation
principal component analysis
cluster analysis
作者简介
郝苑汝(1995-),女,博士研究生,研究方向:经济林,E-mail:547491699@qq.com;通信作者:翟梅枝(1963-),女,博士,教授,研究方向:植物资源利用,E-mail:plum-zhai@163.com。
