新疆野核桃坚果氨基酸含量及营养评价
Amino Acid Composition and Nutritional Evaluation of Xinjiang Wild Walnut

为了解新疆野核桃坚果氨基酸组成，采用模糊识别法、氨基酸比值系数法、系统聚类和主成分分析等方法对12种类型新疆野核桃坚果的氨基酸营养价值进行评价。结果表明，不同类型新疆野核桃坚果中，氨基酸变异系数在5.7%～37.05%，各类型氨基酸组成差异显著；氨基酸总量在157.34～187.13 mg/g pro，各类型的必需氨基酸/氨基酸总量、必需氨基酸/非必需氨基酸的比值均低于联合国粮农组织和世界卫生组织标准规定的必需氨基酸含量；新疆野核桃坚果的第1限制性氨基酸为苏氨酸。聚类分析表明，小椭圆型、平底圆型、三棱型、铁壳型的氨基酸营养价值更高；主成分分析表明，4个主成分的累计贡献率达到80.504%，反映出丝氨酸、甘氨酸、缬氨酸、异亮氨酸、酪氨酸和组氨酸是新疆野核桃坚果中氨基酸含量的主要信息。
In order to understand the amino compositions in the fruit of wild walnut occurring in Xinjiang,12 different types of wild walnut were evaluated by fuzzy identification method,amino acid ratio coefficient method,system clustering and principal component analysis.The results showed that the coefficients of variation of the amino acids of different types of wild walnuts were between 5.7% and 37.05%,and the compositions of various types of amino acids were significantly different.The total amount of amino acids ranged from 157.34 to 187.13 mg/g pro.The ratios of essential amino acids/amino acids and essential amino acids/non-essential amino acids of all types were lower than those specified by the FAO and WHO standards.The first limiting amino acid of wild walnut protein was threonine.The nutrient value of amino acids was more in line with the human body’s needs for the wild types of small ovals,small rounds,flat rounds,pointed beaks,and iron shells.The principal component analysis showed that the main amino acid content traits were Ser,Thr,Gly,Tyr,Val,His,and Ile