南方农业学报2017，Vol.48Issue(7)：1280-1285,6.DOI:10.3969/j.issn.2095-1191.2017.07.25
辣木茶的氨基酸分析及营养价值评定
Amino acid components and nutritional value in Moringa oleifera Lam. tea
摘要
Abstract
[Objective]The amino acids composition and nutritional value of Moringa oleifera Lam. tea were analyzed to provide basic nutritional data for its industrial development. [Method]Hydrolytic amino acids of M. oleifera Lam. tea, Mengxiushan green tea, Dashu tea and Dabanzhang tea were measured and analyzed by Biochrom30+ automatic amino acid analyzer, then the nutritional value of the four teas was evaluated with amino acid scoring method. [Result]M. oleifera Lam. tea contained 17 kinds of amino acids with total of 434.90 mg/g,which was higher than those of the other three tradi-tional teas. Among them, seven were essential amino acids(EAA) with total of 162.80 mg/g, two were delicious amino acid(aspartic acid and glutamic acid) with total of 115.60 mg/g. The ratio of essential amino acid to total amino acid (EAA/TAA)was 37.43%, ratio of essential amino acid to nonessential amino acid(EAA/NEAA) was 59.83%. Score of ratio coefficient of amino acid(SRC) of the four teas were ranked as follows: M. oleifera Lam. tea(88.05)>Dashu tea (81.07)>Mengxiushan green tea(75.63)>Dabanzhang tea(67.14). The first limiting amino acid for the four teas was me-thionine+cystine, the second limiting amino acid for M. oleifera Lam. tea was lysine. [Conclusion]M. oleifera Lam. tea contains rich amino acids and high contents, the nutritional value is higher than the traditional teas and balanced. There-fore, it can be developed as a new tea product.关键词
辣木茶/氨基酸/营养价值Key words
Moringa oleifera Lam. tea/amino acid/nutritional value分类
农业科技引用本文复制引用
陈玉芹,尹红星,王应清,王彦兵,李守岭,胡永亮..辣木茶的氨基酸分析及营养价值评定[J].南方农业学报,2017,48(7):1280-1285,6.基金项目
农业部热作技术试验示范项目(15162130106232019-5) （15162130106232019-5）
