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.
YUAN Yuan
,
ZHOU Xianyu
,
LI Guangguang
,
ZHENG Yansong
,
JIANG ding
,
REN Hailong
,
LEI Jianjun
,
ZHANG Hua
. Comprehensive evaluation and comparison of nutritional values of amino acids of Chinese flowering cabbage and related subspecies vegetables[J]. Food and Fermentation Industries, 2019
, 45(14)
: 102
-107
.
DOI: 10.13995/j.cnki.11-1802/ts.020032
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