福建薏米氨基酸组成分析及营养价值评价-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

福建薏米氨基酸组成分析及营养价值评价

Analysis of amino acid composition and evaluation of nutritional value of Coix lacryma-jobi in Fujian Province

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250220001
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(12)
作者	谢婷婷*, 林滉, 杜子默, 杨海清,
作者单位	福建省粮油质量监测所; 福建省仙游县金沙食品有限公司
摘要	目的探明福建薏米氨基酸组成特征及营养价值差异。方法以福建南平、福建莆田、福建三明、辽阳、贵州和云南地区薏米为试验材料, 采用酸水解法, 使用氨基酸自动分析仪测定薏米氨基酸含量。以联合国粮食及农业组织和世界卫生组织(Food and Agriculture Organization of the United Nations/World Health Organization, FAO/WHO)推荐的蛋白模式和鸡蛋蛋白标准模式为参照, 计算并比较薏米的氨基酸比值系数分(score of ratio coefficients of amino acids, SRC)。同时研究贮藏10个月前后不同地区薏米氨基酸变化, 探讨贮藏期间薏米氨基酸变化机制。结果 6个地区薏米均检测出17种氨基酸, 其氨基酸总量为7.34~17.97 g/100 g。辽阳地区薏米的氨基酸含量最高, 其次是莆田地区, 三明地区薏米含量最低。贮藏10个月薏米氨基酸变化结果为南平地区薏米氨基酸总量基本保持稳定, 其他地区薏米氨基酸总量则呈现不同程度的下降趋势, 而三明地区薏米氨基酸总量从7.34 g/100 g显著增加至11.17 g/100 g, 增幅达52.2%。薏米中必需氨基酸总量(total essential amino acids, TEAA)为1087~2389 mg/g N, 必需氨基酸与总氨基酸的比值(essential to total amino acid ratio, E/T)、必需氨基酸与非必需氨基酸的比值(essential to non-essential amino acid ratio, E/N)分别为33.82%~39.29%、51.09%~64.71%, 辽阳地区薏米TEAA最高, 三明地区薏米TEAA最低, 均低于鸡蛋蛋白模式。莆田和辽阳地区薏米TEAA、E/T、E/N均高于FAO/WHO标准模式。6个地区薏米SRC为39.71~48.30, 评分最高的为南平地区薏米, 最低的为辽阳地区薏米。赖氨酸为第一限制性氨基酸, 其次是甲硫氨酸+胱氨酸。结论薏米的氨基酸种类齐全, 具有较大的开发利用价值, 可对福建薏米的质量评价提供依据。
Abstract	Objective To find out the characteristics of amino acid composition and the differences of nutritional value of Coix lacryma-jobi in Fujian Province. Methods Taking Coix lacryma-jobi from Nanping, Putian, Sanming, Liaoyang, Guizhou and Yunnan as experimental materials, the amino acid content of Coix lacryma-jobi was determined by acid hydrolysis method and automatic amino acid analyzer. Based on the protein model recommended by Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) and the egg protein standard model, score of ratio coefficients of amino acids (SRC) of Coix lacryma-jobi was calculated and compared. At the same time, the changes of amino acids in Coix lacryma-jobi in different areas before and after storage for 10 months were studied, and the mechanism of amino acid changes in Coix lacryma-jobi during storage was discussed. Results There were 17 kinds of protein amino acids in Coix lacryma-jobi in 6 areas, with the total amino acids of 7.34–17.97 g/100 g. The amino acid content of Coix lacryma-jobi in Liaoyang area was the highest, followed by Putian area Coix lacryma-jobi, while Sanming area Coix lacryma-jobi exhibited the lowest levels. After 10 months of storage, the total amino acid content of Nanping area Coix lacryma-jobi remained relatively stable. In contrast, Coix lacryma-jobi from other regions showed varying degrees of decline in total amino acids. Notably, Sanming area Coix lacryma-jobi demonstrated a significant increase in the total amino acid content from 7.34 g/100 g to 11.17 g/100 g, representing a 52.2% rise. The total essential amino acids (TEAA) in Coix lacryma-jobi ranged from 1087 to 2389 mg/g N. The essential to total amino acid ratio (E/T, 33.82%–39.29%) and essential to non-essential amino acid ratio (E/N, 51.09%–64.71%) indicated that Liaoyang area Coix lacryma-jobi had the highest TEAA, whereas Sanming area Coix lacryma-jobi had the lowest, with both falling below the egg protein reference pattern. However, Putian and Liaoyang area Coix lacryma-jobi surpassed the FAO/WHO reference standards in terms of TEAA, E/T and E/N ratios. The SRC of Coix lacryma-jobi was 39.71–48.30 from 6 origins, and the highest score was Coix lacryma-jobi in Nanping area and the lowest was Coix lacryma-jobi in Liaoyang area. Lysine was the first restrictive amino acid, followed by methionine and cystine. Conclusion Coix lacryma-jobi contains a complete range of amino acids, giving it significant development and utilization potential. This can serve as a basis for evaluating the quality of Fujian Coix lacryma-jobi.
关键词	薏米;氨基酸;营养价值;薏米贮藏
KeyWord	Coix lacryma-jobi; amino acid; nutritional value; storage
基金项目
页码	303-310

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引用本文

谢婷婷*, 林滉, 杜子默, 杨海清. 福建薏米氨基酸组成分析及营养价值评价 [J]. 食品安全质量检测学报. 2025; 16; (12). 303 - 310.

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