重庆市菜用黄麻营养成分分析及评价

为明确重庆市菜用黄麻营养成分及其营养价值，为其产业发展和推广提供参考依据，根据食品和蔬菜主要营养成分测定方法，分别测定菜用黄麻嫩叶和老叶中的营养成分、矿物质元素以及氨基酸成分，并通过氨基酸评分（AAS）、化学评分（CS）及氨基酸比值系数分（SRCAA）对蛋白价值进行评价。结果表明：重庆市菜用黄麻蛋白质含量较高，且富含VC、VB2和VB6，含有丰富的矿物质元素，具有高钾、低钠、高钙的特征，且铁、锌、硒含量较高；氨基酸种类齐全，含有被检测的17种氨基酸；几种氨基酸评价结果均显示菜用黄麻蛋白为高营养价值蛋白质，其中，蛋氨酸+半胱氨酸为菜用黄麻蛋白的第1限制氨基酸，苯丙氨酸+酪氨酸含量很高。说明重庆市菜用黄麻的营养价值较高，可以作为高品质蔬菜品种加以推广和开发。

Analysis and Evaluation on Nutritional Components of Edible Jute in Chongqing

To clarify the nutritional components and nutritional value of edible jute in Chongqing, and provide reference for its industrial development and promotion, according to the method of determining the main nutritional components of food and vegetables, the nutritional components, mineral elements and amino acids in the young and old leaves of edible jute were measured respectively, and the protein value was evaluated by amino acid score (AAS), chemical score (CS) and score of ratio coefficient of amino acid(SRCAA). The results showed that, the edible jute had the higher protein content, was rich in VC, VB2, VB6, and minerals, had characteristics of high potassium, high calcium and low sodium, in addition, had higher content of Fe, Zn and Se than the control, also contained full range of amino acids, including 17 amino acids detected. All the amino acid evaluation results showed that the edible jute protein was a high nutritional value protein. Methionine plus cystine were the first limiting amino acids of edible jute protein, while the content of phenylalanine plus tyrosine was too high. The study suggested that the edible jute from Chongqing had high nutritional value, could be promoted and developed as a high quality vegetable variety.