摘要
以新疆巴旦姆28个品种为试验材料,采用超临界CO2萃取法萃取其种仁油脂。用气相色谱法测定脂肪酸的含量及组分;采用自动定氮法和连续累进提取法测定粗蛋白和分离蛋白,并对蛋白质和氨基酸进行了营养的分析。结果表明,巴旦姆种仁油脂含量高(平均为54.68%),油脂以不饱和脂肪酸为主要成分,平均占脂肪酸总量的92.3%(其中单不饱和脂肪酸平均占脂肪酸总量的72.19%),饱和脂肪酸含量较低。巴旦姆种仁粗蛋白质含量平均为22.55%,以清蛋白为主,平均占蛋白质总量的48.86%以上,其次为球蛋白,而醇溶蛋白和谷蛋白含量较低。其蛋白质均含18种氨酸酸,属完全蛋白质。氨基酸含量丰富,每百克蛋白质中18种氨基酸平均含量为92.5%,且富含人体所需的8种必需氨基酸,含量达27.5%～35.1%。谷氨酸含量最高(平均为21.0%),含硫氨基酸(Met+Cys)和赖氨酸(Lys)为其限制氨基酸。
The methods of super-critical CO2 extraction was used to get the oil sample of 28 almond varieties from Xinjiang. While the contents and competents of fatty acids were tested by gas chromatography. The nutritional analysis of protein and amino acid were also studied in this paper. The results indicated that the fat content of almond was as high as up to 54.7%,among which unsaturated fatty acid was a major component,that took up to 92.3% of the total fatty acids. Albumin was a main protein in almond,while glolulin was less,glutelin and gliadin were the lowest. The average content of rude protein was 22.55%. Proteins from 28 varieties belonged to complete protein, which contains 18 kinds of amino acid(AA),including 8 essential AA(EAA). The ratio of total AA(TAA)to protein,EAA to TAA,Glu to TAA were 92.5%,27.5%～35.1% and 22.7%. Respectively sulpher-containing AA(Met+Cys)and Lys were the limiting AA.
出处
《中国食品学报》
EI
CAS
CSCD
2004年第4期64-70,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"948"引进技术项目资助(No.971059)
