6种石斛属植物氨基酸组成及营养价值评价
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摘要
为比较不同种石斛的氨基酸组成差异,作出营养评价,使用氨基酸自动分析仪检测6种石斛的氨基酸含量,分析其必需氨基酸组成成分,并通过计算氨基酸评分(AAS)、化学评分(CS)及氨基酸比值系数分(SRCAA)等非生物指标进行营养评价。结果表明:石斛中氨基酸种类齐全、营养丰富,均含有被检测的17种氨基酸。6种石斛氨基酸总量存在差异,介于3.58%～8.09%。必需氨基酸组成总含量介于42.62%～47.23%之间,明显高于WHO/FAO模式值(35.00%),其中,化学评分显示其限制氨基酸均为半胱氨酸和蛋氨酸。6种石斛药用氨基酸含量相差较大(2.24%～5.37%),其中蜻蜓石斛含量最高,为含量最低细叶石斛的2.40倍,但在总氨基酸中所占的比例基本一致(60.96%～66.47%)。对6种石斛进行聚类分析可分为4类,其中杓唇石斛、叠鞘石斛、细叶石斛可视为高品质蛋白质种。综上所述,石斛氨基酸具有重要的营养价值,6种石斛氨基酸差异显著。该结果可为石斛营养价值评价、品种选育及药用开发提供理论指导。
To compare the amino acid composition of different Dendrobium,make nutritional assessment.Amino acid content of 6 different germplasm Dendrobium was determined by automatic amino acid analyzer,analyzing the components of essential amino acids.Nutrition evaluation was conducted by calculating non-biological indicators such as amino acid score(AAS),chemical score(CS) and amino acid ratio coefficient score(SRCAA).Results indicate that the variety of amino acids in Dendrobium is complete and nutritious,all Dendrobium contained 17 amino acids tested.The total amino acid content of Dendrobium varied from 3.58% to 8.09%.The total content of essential amino acids was between 42.62% and 47.23%,which was significantly higher than the WHO/FAO model value(35.00%).The chemical score indicated that the limited amino acids were cysteine and methionine.The amino acid content of different Dendrobium varied greatly(2.24%-5.37%),among them the content of SH4 was 2.40 times as high as that of SH3,however,the proportion of total amino acids is basically the same(60.96%-66.47%).The cluster analysis of 6 Dendrobium can be divided into 4 categories,D.moschatum, D.denneanum, D.hancockii can be regarded as high quality protein germplasm.To sum up,the amino acid of Dendrobium has important nutritional value,and the amino acid of different germplasm Dendrobium has significant differences.This result can provide theoretical guidance for the nutritional value,variety breeding and medicinal development of Dendrobium.
To compare the amino acid composition of different Dendrobium,make nutritional assessment.Amino acid content of 6 different germplasm Dendrobium was determined by automatic amino acid analyzer,analyzing the components of essential amino acids.Nutrition evaluation was conducted by calculating non-biological indicators such as amino acid score(AAS),chemical score(CS) and amino acid ratio coefficient score(SRCAA).Results indicate that the variety of amino acids in Dendrobium is complete and nutritious,all Dendrobium contained 17 amino acids tested.The total amino acid content of Dendrobium varied from 3.58% to 8.09%.The total content of essential amino acids was between 42.62% and 47.23%,which was significantly higher than the WHO/FAO model value(35.00%).The chemical score indicated that the limited amino acids were cysteine and methionine.The amino acid content of different Dendrobium varied greatly(2.24%-5.37%),among them the content of SH4 was 2.40 times as high as that of SH3,however,the proportion of total amino acids is basically the same(60.96%-66.47%).The cluster analysis of 6 Dendrobium can be divided into 4 categories,D.moschatum, D.denneanum, D.hancockii can be regarded as high quality protein germplasm.To sum up,the amino acid of Dendrobium has important nutritional value,and the amino acid of different germplasm Dendrobium has significant differences.This result can provide theoretical guidance for the nutritional value,variety breeding and medicinal development of Dendrobium.
引文
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21 Zhang XQ.Separation,purification and characterization of a tyrosinase from fruits of Cinnamomum camphora[D].Wuxi:Jiangnan University(江南大学),2008.
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24 Feng XX,Li J,Chen QQ,et al.Amino acid composition and nutritional evaluation of proteins extracted from Elaeagnus mollis Diels seed kernels[J].Food Sci(食品科学),2016,37:160-165.
2 Ming XJ,Wu CC,Zhong GY,et al.Bibliometrics of Dendrobium in China[J].Chin J Exp Tradit Med Form(中国实验方剂学杂志),2010,16:221-224.
3 Hu YL,Bai YB,Zhao YX,et al.Investigation and exploitation of medicinal Dendrobium resources in Dehong[J].Trop Agri Sci & Tech(热带农业科技),2009,32(1):33-36.
4 Yang ZJ,Zhang X,Zhang MJ,et al.The research in Dendrobium study[J].Acta Horticulturae Sinica(园艺学报),2006,33:1389-1396.
5 Shao YF,Hu FQ,Zhou C,et al.Advances on studies of chemical constituents and pharmacology of plants from Dendrobium SW[J].Nat Prod Res Dev(天然产物研究与开发),2018,33:1181-1187.
6 Xu C,Shen Y,Zhang M.Study on the identification of medical plants of Dendrobium[J].Chin Tradit Herb Drugs(中草药),2004,35(8):11-12.
7 Lu QF,Huang S,Lin P,et al.Determination of polysaccharide,amino acid and mannose content in five kinds of Dendrobii caulis[J].Chin J Exp Tradit Med Form(中国实验方剂学杂志),2014,20(2):59-62.
8 Yu MJ,Meng QH,Huang DY,et al.Study on the active ingredients and pharmacological action of Dendrobium[J].Chin Tradit Patent Med(中成药),2003,25:918-921.
9 Wang ZH,Li J,Zhang JH,et al.Comparison of polysaccharide and alkaloid contents in Dendrobium[J].Chin Agric Sci Bull(中国农学通报),2015,31:242-246.
10 Xie LLF,Shi MM,Gong XH,et al.The main components and methanlo extracts HPLC fingerprint of Dendrobium officinale from different areas[J].Nat Prod Res Dev(天然产物研究与开发),2018,33:1181-1187.
11 Lu LH,Du YN,Zhang Y,et al.Analysis of nutrients in Dendrobium nobile Lindl[J].J Yunnan Normal Univ:Nat Sci(云南师范大学学报:自科版),2013,33(1):60-63.
12 Pang GC,Chen QS,Hu ZH,et al.Bioactive peptides:absorption,utilization and functionality[J].Food Sci(食品科学),2013,34:375-391.
13 Chen YQ,Yin HX,Wang YQ,et al.Amino acid components and nutritional value in Moringa oleifera Lam.tea[J].J Southern Agri(南方农业学报),2017,48:1280-1285.
14 GB/T 5009.124-2003,Determination of amino acids in food[S].Beijing:Standards Press of China,2015.
15 World Health Organization,Food and Agriculture Organizationof the United Nations,and the United Nations University.Energy and protein requirement[R].Geneva:World Health Organization,1973.
16 Seligson FH,Mackey LN.Variable predictions of protein quality by chemical score due to amino acid analysis and reference pattern[J].J Nutri,1984,114:682-691.
17 Zhu ST,Wu K.Nutritional evaluation of protein―ratio coefficient of amino acid[J].Acta Nutri Sin(营养学报),1988,10:187-190.
18 Sun J,Dong SN.The importance of protein in food industry[J].Meat Res(肉类研究),2009,23(4):66-73.
19 Qu JX,He YX,Chen L,et al.Determination of amino acids in three dendrobium species and nutritional evaluation[J].J Liaoning Univ TCM(辽宁中医药大学学报),2018,20(2):60-62.
20 Li JX,Zhang C.Progress of L-phenylalanine manufacture and application[J].Amino Acid & Biotic Res(氨基酸和生物资源),2006,28(2):51-56.
21 Zhang XQ.Separation,purification and characterization of a tyrosinase from fruits of Cinnamomum camphora[D].Wuxi:Jiangnan University(江南大学),2008.
22 Lyu F,Jiang YM,Yang CX,et al.Analysis and evaluation of the nutritional components of Chinese Coix lachryma-jobi kernel resources[J].Acta Nutri Sin(营养学报)2008,30:102-105.
23 Jiang YG,Xu QS.Advances of study on effect and mechanism of conditionally essential amino acid on wound healing[J].Amino Acid & Biotic Res(氨基酸和生物资源),2002,24(3):59-62.
24 Feng XX,Li J,Chen QQ,et al.Amino acid composition and nutritional evaluation of proteins extracted from Elaeagnus mollis Diels seed kernels[J].Food Sci(食品科学),2016,37:160-165.