凤丹籽蛋白氨基酸分析及营养评价

以凤丹籽为原料，采用氨基酸自动分析仪分析其氨基酸组成，并对比参照全鸡蛋蛋白、大豆分离蛋白和FAO/WHO推荐模式的氨基酸组分，对凤丹籽蛋白的氨基酸成分进行营养评价。结果表明：凤丹籽蛋白共检测出16种氨基酸（除色氨酸外），其中必需氨基酸为总氨基酸质量分数的38.9%，必需氨基酸指数EAAI值为72.3、生物价BV为67.1。采用模糊识别法计算出的与全鸡蛋蛋白的贴近度为0.90，氨基酸比值系数分SRC为81.6，以上均优于大豆分离蛋白，化学评分CS有多项优于或接近大豆分离蛋白。以上分析结果说明凤丹籽氨基酸组成的平衡性指标很好，是一种新型的优质氨基酸来源，有着良好的应用前景。
Paeonia ositii，known as Tong Lin peony，belongs to the Jiang Nan group. In this experiment，amino acids of the Paeonia ositii seed protein were analyzed using an automatic amino acid analyzer（L-8900） and the nutrition of the amino acid composition was evaluated compared with the whole egg protein，isolated soy protein and the FAO/WHO recommended model. Sixteen amino acids were detected（except tryptophan） and the content of essential amino acids was 38.9%. Nutritional values including essential amino acid index（EAAI，72.3），Biological Value（BV，67.1），Amino Acid Ratio Coefficient（SRC，81.6） and the close degree to whole egg protein（0.90） by the fuzzy recognition method were all higher than those for isolated soy protein. Most of the chemical scores（CS） of Paeonia ostii seed protein were superior or close to those for isolated soy protein. These indicated that Paeonia ositii seed had a good balance index of amino acid composition and could become a new source of high quality amino acids in the near future