食品工业科技2017，Vol.38Issue(11)：340-343,4.DOI:10.13386/j.issn1002-0306.2017.11.057
山东引种果桑果实氨基酸组分测定及营养评价
Components determination and nutritional evaluation of amino acids of mulberry fruit varieties in Shandong
摘要
Abstract
Amino acid composition was determined in 13 mulberry varieties.The differences of amino acids among them were compared and amino acid evaluation index (AAS,CS,RAA,RC and SRC) was adopted to make comprehensive nutritional evaluation.The results showed that total amino acid of Bingtangshen was higher than the other 12 mulberry varieties.The valine and leucine of mulberry fruits were conformed to WHO/FAO amino acid model.The essential amino acids of Hanguodabaizhenzhu,except methionine + cystine and lysine,were all in accordance with the requirement of WHO/FAO amino acid model.Methionine was the first limiting amino acid,lysine was the second limiting amino acid in mulberry fruit by amino acid scores.Bingtangshen and Hanguodabaizhenzhu should be concerned based on amino acid nutrition.The conclusion of this paper provided relevant reference for the deep development of edible mulberry.关键词
果桑/氨基酸组分/营养评价Key words
mulberry/amino acid composition/nutritional evaluation分类
轻工纺织引用本文复制引用
孙锐,孙蕾,和法涛,葛邦国,王雪云..山东引种果桑果实氨基酸组分测定及营养评价[J].食品工业科技,2017,38(11):340-343,4.基金项目
山东省农业重大应用技术创新项目(鲁财农字[2015]16号). （鲁财农字[2015]16号）
