| 摘要: |
| 【目的】 明确食荚菜豆氨基酸的组成与含量，并对其进行营养评价，阐明氨基酸组成对营养及风味品质的影响,筛选优质食荚菜豆品种。【方法】 以9个食荚菜豆品种为试材，对商品成熟期果荚氨基酸组成及含量进行测定，并分析各品种的营养品质及风味品质。【结果】 食荚菜豆含有全部种类的氨基酸，总量为5.90～20.99 mg/g，其中天冬氨酸和谷氨酸含量较高，分别占氨基酸总量的15.12%～19.95%和13.52%～17.20%，为食荚菜豆的主要氨基酸；必需氨基酸占氨基酸总量的37.76%～42.26%；异亮氨酸的氨基酸比值系数（RC）为0.43～0.53，甲硫氨酸与半胱氨酸的RC为0.42～0.85，是食荚菜豆的限制性氨基酸，其余必需氨基酸的RC均为1左右；天冬氨酸、谷氨酸的含量阈值比(RCT)较高，分别为29.98～135.08和17.77～67.72，半胱氨酸、精氨酸、赖氨酸、组氨酸及丙氨酸的RCT也均大于1。氨基酸含量存在品种间差异，呈味氨基酸天冬氨酸、谷氨酸、赖氨酸、丙氨酸、组氨酸、精氨酸及半胱氨酸对食荚菜豆风味品质形成具有一定贡献，扁条及宽刀型品种江东宽、九月青、口挤豆、白云峰的氨基酸总量及呈味氨基酸含量较高，而圆棍型品种供给者、泰国架豆的氨基酸总量和呈味氨基酸含量相对较低。【结论】 食荚菜豆氨基酸种类齐全，比例合理，接近WHO/FAO推荐模式。 |
| 关键词: 食荚菜豆 氨基酸 品质评价 |
| DOI： |
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| 基金项目:吉林省现代农业产业技术体系建设专项（2012016）；吉林省教育厅“十二五”科学技术研究项目（2013075） |
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| Composition,content,and quality evaluation of amino acids in snap bean |
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WANG Yan,ZHANG Yue,CHEN Shan-shan,et al
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| Abstract: |
| 【Objective】The aim of the investigation was to evaluate the content and quality of amino acids from snap bean green pods,and clarify the effects of amino acids on nutritional value and flavor quality of snap bean.Based on the composition and content of amino acids,high quality snap bean cultivars were screened.【Method】Nine snap bean cultivars were chosen as the experiment material,and the composition and content of amino acids from their green pods were measured.The nutritional value and flavor quality of each cultivar were analyzed as well.【Result】Snap bean had all amino acids types with the total contents (TAA) of 5.90－20.99 mg/g FW.Aspartic acid and glutamic acid were the most abundant two types,accounting for 15.12%－19.95% and 13.52%－17.20%,respectively.The ratio of essential amino acids to total amino acids was 37.76%－42.26%.Ratio coefficient (RC) of isoleucine was 0.43－0.53,RC of methionine and cysteine was 0.42－0.85,while RC values of other amino acids were ～1.Aspartic acid and glutamic acid had the highest RCT values of 29.98－135.08 and 17.77－67.72,respectively.RCT values of cysteine,arginine,lysine,histidine and alanine were >1.The contents of amino acids showed differences among different snap bean cultivars.Amino acids,including aspartic acid,glutamic acid,lysine,alanine,histidine,arginine and cysteine,contributed to the flavor formation of snap bean.Contents of total amino acids and flavor amino acids of flat strip pod cultivars (Jiangdongkuan,Jiuyueqing,Koujidou and Baiyunfeng) were higher than those of stick-like pod cultivars (Thailand Jiadou and Provider).【Conclusion】The types and compositions of amino acids in snap bean were reasonable and they satisfied the reference pattern suggested by WHO/FAO. |
| Key words: snap bean amino acid quality evaluation |
