澳洲坚果粕营养成分测定与氨基酸组成评价

目的:研究分析澳洲坚果粕营养成分的含量与组成。方法:采用氨基酸自动分析仪、凯氏定氮法及蒽酮-硫酸法等方法对澳洲坚果粕中的氨基酸、蛋白质、碳水化合物等营养成分进行了测定。应用氨基酸比值系数法,以WHO/FAO氨基酸参考模式为评价标准,对必需氨基酸的组成进行了评价。结果:澳洲坚果粕含脂肪17.22%、蛋白质24.90%、碳水化合物24.78%、氨基酸17种,总量为17.84%。其必需氨基酸的构成比例基本符合食品法典委员会(FAO/WHO)的标准,氨基酸的比值系数分(SRC)为86.95。结论:澳洲坚果粕营养丰富,人体必需氨基酸种类齐全,配比均衡,是有利于人体氨基酸营养平衡的优质食品原料。

Determination of nutritional components and evaluation of amino acid composition in macadamia nut residue

Objective:To research and analysis contents and composition of nutritional components in macadamia nut residue.Methods:Contents of amino acid,protein,carbohydrate were determined by amino acid mobile analyzer,Kjeldahl determination and anthrone-sulfuric acid method.Using WHO/FAO reference model as an appraisal criterion,the essential amino acid composition was evaluated by the method of ratio coefficient of amino acid.Results:The content of fat in macadamia nut residue was 17.22%,the protein 24.90%,the carbohydrate 24.78%,17 kinds of amino acids 17.84%.The essential amino acid composition in macadamia nut residue basically meets the requirement of the food standard issued by FAO/WHO,the coefficient of amino acids ratio was 86.95.Conclusion:Macadamia nut residue is rich in nutritional components,all kinds of human essential amino acids in a balanced proportion are contained,which is the better food material in favor of the balance of human amino acids.