不同品种木芙蓉花氨基酸组成分析及评价

蔡露 曾心美 王希 李梦霞 唐国良 陈存

蔡露,曾心美,王希,等. 不同品种木芙蓉花氨基酸组成分析及评价[J]. 食品工业科技,2021,42(20):279−285. doi:  10.13386/j.issn1002-0306.2021020021
引用本文: 蔡露,曾心美,王希,等. 不同品种木芙蓉花氨基酸组成分析及评价[J]. 食品工业科技,2021,42(20):279−285. doi:  10.13386/j.issn1002-0306.2021020021
CAI Lu, ZENG Xinmei, WANG Xi, et al. Analysis and Assessment of Amino Acid Component in Flowers of Hibiscus mutabilis L. among Different Cultivars[J]. Science and Technology of Food Industry, 2021, 42(20): 279−285. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021020021
Citation: CAI Lu, ZENG Xinmei, WANG Xi, et al. Analysis and Assessment of Amino Acid Component in Flowers of Hibiscus mutabilis L. among Different Cultivars[J]. Science and Technology of Food Industry, 2021, 42(20): 279−285. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021020021

不同品种木芙蓉花氨基酸组成分析及评价

doi: 10.13386/j.issn1002-0306.2021020021
基金项目: 2020年国家级大学生创新创业训练计划项目(202014389060)
详细信息
    作者简介:

    蔡露(1993−),女,硕士,助理工程师,研究方向:植物营养与生理研究,E-mail:Lucai1228@163.com

  • 中图分类号: TS201.1

Analysis and Assessment of Amino Acid Component in Flowers of Hibiscus mutabilis L. among Different Cultivars

  • 摘要: 为研究不同品种木芙蓉花的营养价值,以18个木芙蓉品种花为材料,分析其氨基酸的组成和含量。结果表明:18个木芙蓉品种花均检测到17种游离氨基酸,氨基酸种类齐全;氨基酸总量为7.36~13.28 mg·g−1;必需氨基酸含量为1.92~3.42 mg·g−1,占氨基酸总量的22.33%~37.51%;以FAO/WHO模式评价,‘牡丹红’的氨基酸组成最接近人体所需氨基酸的比例,食用质量最优;木芙蓉花中呈味氨基酸含量丰富,占氨基酸总量的43.82%~66.72%,其中以鲜味氨基酸含量最多,‘锦绣紫’的呈味氨基酸含量最高;木芙蓉花中药用氨基酸含量较高,占氨基酸总量的58.73%~71.61%,‘锦绣紫’的药用氨基酸含量最多。综上所述,木芙蓉花中的氨基酸种类齐全,含量存在差异,具有较高的食用和药用开发利用价值,其中‘牡丹红’和‘锦绣紫’的开发前景最好。
  • 表  1  不同木芙蓉品种花氨基酸含量及组分(mg·g−1

    Table  1.   Content of amino acid components of different Hibiscus varieties (mg·g−1)

    氨基酸

    BRHCCXDBBDBBBHDBHJQSJBYJQZJRJXZMDFMDHQYYRCBBCBBBHZHZY
    天冬氨酸
    Asp
    0.851.830.930.870.940.681.051.080.831.940.711.020.930.831.140.981.411.07
    谷氨酸
    Glu
    1.662.131.441.881.622.311.641.531.513.861.441.821.561.342.041.912.341.58
    丝氨酸
    Ser
    0.550.630.550.540.540.690.540.530.450.780.440.600.520.470.620.560.690.53
    组氨酸
    His
    0.010.050.130.010.051.720.080.071.300.030.070.150.060.121.430.020.050.14
    甘氨酸
    Gly
    0.580.520.450.500.530.450.550.520.340.590.430.560.450.460.550.480.590.52
    精氨酸
    Arg
    0.460.520.670.460.481.500.420.441.110.520.430.540.370.630.530.520.570.71
    苏氨酸
    Thr*
    0.550.500.390.520.410.390.420.390.280.630.360.450.450.360.550.470.590.41
    缬氨酸
    Val*
    0.010.010.010.010.0030.010.030.040.010.010.030.240.010.010.010.010.010.02
    苯丙氨酸
    Phe*
    0.370.350.410.350.410.420.400.380.220.410.340.440.300.370.360.350.420.42
    异亮氨酸
    Ile*
    0.460.490.410.420.450.500.420.380.320.560.380.480.350.400.460.440.520.45
    亮氨酸
    Leu*
    0.800.760.720.710.750.850.780.710.580.870.620.830.630.650.790.740.830.76
    赖氨酸
    Lys*
    0.510.890.630.450.780.430.820.750.470.850.580.860.450.590.600.670.970.66
    甲硫氨酸
    Met*
    0.070.050.130.030.130.210.120.110.040.090.100.110.040.120.050.050.050.15
    脯氨酸
    Pro
    0.260.190.140.060.280.090.010.010.280.030.130.010.080.130.220.130.090.15
    丙氨酸
    Ala
    0.740.780.510.590.640.130.730.680.060.870.470.610.540.510.670.520.700.57
    酪氨酸
    Tyr
    0.260.310.250.250.220.090.200.210.770.380.210.250.290.230.330.280.350.25
    胱氨酸
    Cys
    0.550.620.580.480.600.620.590.750.030.860.620.120.360.670.530.510.650.68
    T8.6910.638.358.138.83311.098.808.588.6013.287.369.097.397.8910.888.6410.839.07
    E2.773.052.72.492.9332.812.992.761.923.422.413.412.232.52.822.733.392.87
    N5.927.585.655.645.908.285.815.826.689.864.955.685.165.398.065.917.446.2
    注:*代表必需氨基酸,T表示总氨基酸含量,E表示必需氨基酸含量,N表示非必需氨基酸含量。
    下载: 导出CSV

    表  2  不同品种木芙蓉各种必需氨基酸所占比例与WHO/FAO推荐氨基酸模式谱比较(%)

    Table  2.   Comparison of the essential amino acid ratios in different Hibiscus varieties and the FAO/WHO recommended model(%)

    品种
    异亮氨酸
    Ile
    亮氨酸
    Leu
    赖氨酸
    Lys
    胱-甲硫氨酸
    Cys+Met
    苯丙-酪氨酸
    Phe+Tyr
    苏氨酸
    Thr
    缬氨酸
    Val
    BRHC5.299.215.877.137.256.330.12
    CX4.617.158.376.306.214.700.09
    DBB4.918.627.548.507.904.670.12
    DBBBH5.178.735.546.277.386.400.12
    DBH5.098.498.838.267.134.640.03
    JQS4.517.663.887.484.603.520.09
    JBY4.778.869.328.076.824.770.34
    JQZ4.438.288.7410.026.884.550.47
    JR3.726.745.470.8111.513.260.12
    JXZ4.226.556.407.155.954.740.08
    MDF5.168.427.889.787.474.890.41
    MDH5.289.139.462.537.594.952.64
    QY4.748.536.095.417.986.090.14
    YR5.078.247.4810.017.604.560.13
    CBB4.237.265.515.336.345.060.09
    CBBBH5.098.567.756.487.295.440.12
    ZH4.807.668.966.467.115.450.09
    ZY4.968.387.289.157.394.520.22
    FAO/WHO推荐值

    475.53.5645
    全鸡蛋3.25.14.13.45.52.83.9
    下载: 导出CSV

    表  3  不同品种芙蓉中必需氨基酸比例与理想蛋白质标准比较(%)

    Table  3.   Comparison of the essential amino acids in different Hibiscus varieties and the ideal protein standards (%)

    品种
    E/TE/N
    BRHC31.8846.79
    CX28.6940.24
    DBB32.3447.79
    DBBBH30.6344.15
    DBH33.2149.71
    JQS25.3433.94
    JBY33.9851.46
    JQZ32.1747.42
    JR22.3328.74
    JXZ25.7534.69
    MDF32.7448.69
    MDH37.5160.04
    QY30.1843.22
    YR31.6946.38
    CBB25.9234.99
    CBBBH31.6046.19
    ZH31.3045.66
    ZY31.6446.29
    理想蛋白质标准
    4060
    下载: 导出CSV

    表  4  不同木芙蓉品种花呈味氨基酸含量(mg g−1

    Table  4.   Taste amino acid content of different Hibiscus varieties (mg g−1)

    品种
    甜味类鲜味类芳香族类
    丝氨酸Ser甘氨酸Gly脯氨酸Pro丙氨酸Ala甜味Aa甜味Aa/
    总Aa(%)
    天冬氨酸Asp谷氨酸Glu鲜味Aa鲜味Aa/
    总Aa
    苯丙氨酸Phe酪氨酸Tyr芳香族Aa芳香族Aa/
    总Aa(%)
    BRHC0.550.580.260.742.1324.510.851.662.5128.880.370.260.637.25
    CX0.630.520.190.782.1219.941.832.133.9637.250.350.310.666.21
    DBB0.550.450.140.511.6519.760.931.442.3728.380.410.250.667.90
    DBBBH0.540.500.060.591.6920.790.871.882.7533.830.350.250.607.38
    DBH0.540.530.280.641.9922.530.941.622.5628.980.410.220.637.13
    JQS0.690.450.090.131.3612.260.682.312.9926.960.420.090.514.60
    JBY0.540.550.010.731.8320.801.051.642.6930.570.400.200.606.82
    JQZ0.530.520.010.681.7420.281.081.532.6130.420.380.210.596.88
    JR0.450.340.280.061.1313.140.831.512.3427.210.220.770.9911.51
    JXZ0.780.590.030.872.2717.091.943.865.8043.670.410.380.795.95
    MDF0.440.430.130.471.4719.970.711.442.1529.210.340.210.557.47
    MDH0.600.560.010.611.7819.581.021.822.8431.240.440.250.697.59
    QY0.520.450.080.541.5921.520.931.562.4933.690.300.290.597.98
    YR0.470.460.130.511.5719.900.831.342.1727.500.370.230.607.60
    CBB0.620.550.220.672.0618.931.142.043.1829.230.360.330.696.34
    CBBBH0.560.480.130.521.6919.560.981.912.8933.450.350.280.637.29
    ZH0.690.590.090.702.0719.111.412.343.7534.630.420.350.777.11
    ZY0.530.520.150.571.7719.511.071.582.6529.220.420.250.677.39
    下载: 导出CSV

    表  5  不同木芙蓉品种花药用氨基酸含量(mg·g−1

    Table  5.   Medicinal amino acid content of different Hibiscus varieties (mg·g−1)

    品种
    天冬氨酸
    Asp
    谷氨酸
    Glu
    甘氨酸
    Gly
    精氨酸
    Arg
    苯丙氨酸
    Phe
    亮氨酸
    Leu
    赖氨酸
    Lys
    甲硫氨酸
    Met
    酪氨酸
    Tyr
    药用Aa药用Aa/
    总Aa(%)
    BRHC0.851.660.580.460.370.800.510.070.265.5663.98
    CX1.832.130.520.520.350.760.890.050.317.3669.24
    DBB0.931.440.450.670.410.720.630.130.255.6367.43
    DBBBH0.871.880.500.460.350.710.450.030.255.5067.65
    DBH0.941.620.530.480.410.750.780.130.225.8666.34
    JQS0.682.310.451.500.420.850.430.210.096.9462.58
    JBY1.051.640.550.420.400.780.820.120.205.9867.95
    JQZ1.081.530.520.440.380.710.750.110.215.7366.78
    JR0.831.510.341.110.220.580.470.040.775.8768.26
    JXZ1.943.860.590.520.410.870.850.090.389.5171.61
    MDF0.711.440.430.430.340.620.580.100.214.8666.03
    MDH1.021.820.560.540.440.830.860.110.256.4370.74
    QY0.931.560.450.370.300.630.450.040.295.0267.93
    YR0.831.340.460.630.370.650.590.120.235.2266.16
    CBB1.142.040.550.530.360.790.600.050.336.3958.73
    CBBBH0.981.910.480.520.350.740.670.050.285.9869.21
    ZH1.412.340.590.570.420.830.970.050.357.5369.53
    ZY1.071.580.520.710.420.760.660.150.256.1267.48
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-02-02
  • 网络出版日期:  2021-09-02
  • 刊出日期:  2021-10-11

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