为了比较宝兴县不同海拔所产菊花的氨基酸组分及含量,探讨其营养价值,研究采用盐酸水解法,使用日立L-8800全自动氨基酸分析仪测定。结果表明:不同海拔所产菊花均含有16种氨基酸,7种必需氨基酸。氨基酸总量及必需氨基酸总量较高,总体上随海拔升高而增加。亮氨酸为第一限制氨基酸,苏氨酸为第二限制氨基酸,随着海拔的升高,菊花中符合FAO/WHO氨基酸模式谱的必需氨基酸种类先有一定增加然后逐渐减少。各海拔所产菊花蛋白质消化利用率较高,但均未达到FAO/WHO提出的理想蛋白质标准。随海拔升高,菊花口感增强、功能性氨基酸总量增加。分析得出,以FAO/WHO氨基酸模式谱为标准,海拔2 219.2 m左右菊花较适宜;以FAO/WHO提出的理想蛋白质为标准,海拔2 329.3 m左右菊花较适宜;以易于消化利用的蛋白质为开发目标,海拔2 219.2 m左右菊花最适宜;以味觉和功能性氨基酸为开发目标,海拔2 598.7 m左右菊花最适宜。

Amino acid composition and content were compared and the nutritional value of chrysanthemum at different altitudes in Baoxing County were discussed. Amino acids were extracted by Hydrochloric Acid Hydrolysis Method and was determined it by automatic amino acid analyzer. Results showed that all chrysanthemum contain 16 kinds of amino acids,7 kinds of essential amino acids. The amount of amino acids and essential amino acids were increased with altitude. Leucine is the first limiting amino acid and threonine is the second limiting amino acid. The number of essential amino acids met with the FAO / WHO amino acid pattern spectrum were increased first and then decreased with the altitude. All chrysanthemum protein ha high digestion and utilization,but didn't reach the ideal protein standards made by the FAO / WHO. The total amounts of functional amino acids increased with the altitude,the tasted were getting better as well. According to the FAO / WHO amino acid pattern spectrum,the chrysanthemum at 2219. 2 m was the best; and according to the ideal protein standards,the better one was at 2329. 3 m. The chrysanthemum showed best digestion and protein utilization. The best taste and functional amino acids of the chrysanthemum was at 2598. 7 m.