食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 295 - 302

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030251

分析与检测

树莓中氨基酸、矿物元素及维生素含量分析与营养评价

  • 黄永桥 ,
  • 高亮 ,
  • 张群英 ,
  • 申鹰 ,
  • 杨昌彪 ,
  • 吴新文 ,
  • 马凯
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  • 1(贵州省检测技术研究应用中心,贵州 贵阳,550014)
    2(贵州省分析测研究院,贵州 贵阳,550014)
    3(贵州省植物园,贵州 贵阳,550004)
第一作者:学士,工程师(高亮工程师为通信作者,E-mail:56972518@qq.com)

收稿日期: 2021-12-06

  修回日期: 2022-01-20

  网络出版日期: 2022-09-02

基金资助

贵州省科技计划项目(黔科中引地[2021]4026)

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Quantitative analysis and nutritional evaluation of amino acids, mineral elements and vitamins in raspberry

  • HUANG Yongqiao ,
  • GAO Liang ,
  • ZHANG Qunying ,
  • SHEN Ying ,
  • YANG Changbiao ,
  • WU Xinwen ,
  • MA Kai
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  • 1(Guizhou Testing Technology Research and Application Center, Guiyang 550014, China)
    2(Guizhou Academy of Testing and Analysis, Guiyang 550014, China)
    3(Guizhou Botanical Garden, Guiyang 550004, China)

Received date: 2021-12-06

  Revised date: 2022-01-20

  Online published: 2022-09-02

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摘要

该研究对4种树莓(小蜜莓、红莓、掌叶覆盆子、黑莓)样品中的17种氨基酸、12种矿物元素和3种维生素含量进行分析检测,并进行营养评价分析。研究结果表明,4种树莓中谷氨酸和钾含量均为最高,第一限制氨基酸均为蛋氨酸+半胱氨酸,钠、铬、硒和钼的营养质量指数值均小于1,镁、钾、锰、铁、铜、维生素B1、维生素B6的营养质量指数值均大于2;小蜜莓中的总氨基酸、必需氨基酸、非必需氨基酸和维生素B6含量在4种树莓中为最高。营养评价结果显示,蛋氨酸、半胱氨酸、钠、铬、硒和钼为树莓新产品研发过程中需增强的营养素,红莓可作为营养元素镁、钾、锰、铁、铜、维生素B1、维生素B6的良好来源,尤其小蜜莓和红莓中维生素B6、掌叶覆盆子中锰及黑莓中的铜和维生素B6,可为特殊人群补充营养素。通过热图分析将4种树莓分为两类,小蜜莓因其营养成分含量相对较高且更均衡为第一类,其他3种为第二类。研究结果可为膳食合理搭配、均衡营养结构提供参考依据,为树莓种植栽培、良种选育、质量标准的制定及其综合开发利用提供科学依据和理论支撑。

关键词： 树莓; 氨基酸; 矿物元素; 维生素; 营养评价

本文引用格式

黄永桥 , 高亮 , 张群英 , 申鹰 , 杨昌彪 , 吴新文 , 马凯 . 树莓中氨基酸、矿物元素及维生素含量分析与营养评价[J]. 食品与发酵工业, 2022 , 48(15) : 295 -302 . DOI: 10.13995/j.cnki.11-1802/ts.030251

Abstract

In this study, 17 kinds of amino acids, 12 kinds of mineral elements and 3 kinds of vitamins in 4 kinds of raspberries (honey berry, red berry, palm raspberry and blackberry) were analyzed, and the nutritional evaluation analysis was carried out. The results showed that the contents of glutamic acid and K were the highest, the first limiting amino acid was methionine + cysteine. The nutrient quality indexes of Na, Cr, Se, and Mo were all less than 1, and the nutrient quality indexes of Mg, K, Mn, Fe, Cu, vitamin B1, vitamin B6 were all more than 2. The contents of total amino acids, essential amino acids, non-essential amino acids and vitamin B6 in honey berries were the highest among the four raspberries. The results of nutrition evaluation showed that methionine, Cysteine, Na, Cr, Se and Mo were the nutrients that needed to be enhanced in the research and new raspberry products need to be developed. Raspberry could be a good source of nutritional elements Mg, K, Mn, Fe, Cu, vitamin B1 and vitamin B6. In particular, vitamin B6 in honey berries and red berries, Mg in palm raspberries and Cu and vitamin B6 in blackberries could be used to supplement nutrients for special populations. Through heat map analysis, four raspberries were divided into two types. Honey berries was classified as the first type due to their relatively high and more balanced nutrient content, and the other three kinds were classified as the second type. The results of this study could provide scientific basis and theoretical support for the cultivation, breeding, quality standard and comprehensive development and utilization of raspberry.

Key words： raspberry; amino acids; mineral elements; vitamin; nutritional evaluation

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