31份枇杷种质资源果实的蛋白质营养评价

利用化学评分(CS)、氨基酸评分(AAS)、必需氨基酸指数(EAAI)、氨基酸比值系数分(SRC)等4种非生物学评价法对31份枇杷种质资源的果实蛋白质营养价值进行评价。结果表明:含硫氨基酸(甲硫氨酸和胱氨酸)为第一限制氨基酸;不同的评价方法结果有所差异,CS的范围为8.36~21.46;AAS的范围为9.87~23.1;EAAI的范围为42.83~65.68;SRC的范围为54.90~63.20,31份种质的SRC均在50以上,有16份超过60;枇杷果实蛋白质具有较高的营养价值,红肉种质的CS、AAS、SRC显著高于白肉种质,而两者的EAAI差异不显著;野生种质的EAAI极显著高于栽培种质,CS、AAS、SRC差异不显著,不同来源地的种质之间CS、AAS、EAAI、SRC差异均不显著;类平均法欧氏距离通过聚类分析将31份种质分为3类。

Nutritional Evaluation on Proteins in Fruits of 31 Loquat Genotypes

The amino acids (AA) in the fruits of 31 loquat genotypes ,including 28 cultivars and 3 wild genotypes , from 5 countrieswere assayed .The nutritional value of the proteins was evaluated according to 4 non‐biological methods ,i .e .,chemical score (CS) ,amino acid score (AAS) ,essential amino acid index (EAAI) and score of ratio coefficient of amino acid (SRC) .The primary limiting AAs in the fruits were sulfur‐containing methionine and cystine .The ranges of CS varied from 8.36 to 21.46 ,AAS from 9.87 to 23.1 ,EAAI from 42.83 to 65.68 ,and SRC from 54.90 to 63.20. In particular ,16 genotypes were above 60on SRC .CS ,AAS and SRC of the genotypes with orange flesh were significantly higher than those of the genotypes with yellowish white flesh (P< 0.05) , whereas the EAAI were similar in both genotypes (P>0.05) .The EAAI of the wild loquats was much higher than those of the cultivated species ( P < 0.01 ) , whereas there were minor differences in CS , AAS , and SRC . Furthermore ,CS ,AAS ,EAAI ,and SRC were similar among genotypes from different regions .The 31 genotypes were classified into 3 categories by cluster analysis .