综合评价比较菜心与近缘亚种蔬菜氨基酸营养价值。根据食品氨基酸含量测定方法,氨基酸比值系数法、主成分分析等方法,综合评价比较氨基酸品质。菜心及近缘亚种蔬菜氨基酸种类丰富,富含7种必需氨基酸,其中谷氨酸含量最高,丙氨酸、天冬氨酸等次之,半胱氨酸含量最低。但菜心氨基酸总量低于近缘亚种蔬菜。其中,四九-19菜心必需氨基酸营养价值最高;增城迟菜心酸鲜风味氨基酸含量仅次于京春娃娃菜、新红杂60菜薹,但必需氨基酸模式更符合人体需求。建立了氨基酸综合评价模型,得出菜心氨基酸综合品质居中,杂1613油菜薹、农普奶白菜最佳。四九-19、增城迟菜心必需氨基酸营养价值较高,具较大加工及推广潜力,以期为菜心加工及品种推广提供一定理论参考。
The nutritional values of amino acids of Chinese flowering cabbage and related subspecies were comprehensively evaluated and compared. The contents of amino acids and amino acid ratio coefficient (RCAA) were measured. It was found that samples had various amino acids, and they all had seven kinds of essential amino acids (EAA). Among which, the content of glutamic acid (Glu) was the highest, followed by alanine (Ala) and aspartic acid (Asp), and the level of cysteine (Cys) was the lowest. However, the content of total amino acids (TAA) in Chinese flowering cabbage was lower than others. Moreover, Sijiu-19 owned the highest nutritional value of EAA. The sour and MSG-like amino acid (SMAA) content in Zengcheng was slightly lower than Jingchun and No.60 Purple-caitai, but its EAA model was more suitable for human. Besides, an established comprehensive evaluation model showed that No.1613-Rape bolt and Nongpu owned the best comprehensive quality. Overall, it was concluded that Sijiu-19 and Zengcheng had better protein quality, which provides a reference for processing and promoting Chinese flowering cabbage.
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