辣木新资源食品研究进展

目的分析辣木蛋白质与氨基酸组分特征，对辣木蛋白质的营养进行评价。方法使用凯氏定氮仪、氨基酸分析仪测定蛋白质、氨基酸等指标，采用国际通用营养评价标准评估蛋白质与氨基酸的营养价值。结果辣木叶、辣木籽和脱脂辣木籽中蛋白含量分别为26.83%、34.07%和53.88%。辣木叶、辣木籽和脱脂辣木籽中必需氨基酸质量占总氨基酸质量的比值分别为40.19%、25.85%和25.65%。三者的氨基酸评分、化学评分以辣木叶最高、脱脂辣木籽次之、辣木籽最低。三者的氨基酸比值系数分为辣木籽(71.53)>脱脂辣木籽(70.61)>辣木叶(60.71)。辣木叶中第一限制氨基酸为蛋氨酸+胱氨酸，辣木籽和脱脂辣木籽中的第一限制氨基酸均为赖氨酸。结论辣木叶蛋白是一种能够满足人体需要并且营养价值高的植物蛋白质。

Moringa oleifera as a food fortificant: recent trends and prospects

PurposeTo analyze the characteristics of protein and amino acid components in Moringa oleifera Lam. and evaluate its protein nutrition.MethodProtein, amino acid and other indexes were determined by Kjeldahl Apparatus and amino acid analyzer, and the nutritional value of protein and amino acid was evaluated by the international general nutrition evaluation standard.ResultThe content of protein in M. oleifera leaves, M. oleifera seeds, and non-fat M. oleifera seeds was 26.83 %, 34.07 % and 53.88 %, respectively. The ratio of essential amino acids to total amino acids in M. oleifera leaves, M. oleifera seeds, and non-fat M.oleifera was 40.19%, 25.85% and 25.65%, respectively. The amino acid score and chemical score of the three were the highest in M. oleifera, followed by non-fat M. oleifera seeds and the lowest in M. oleifera seeds. The amino acid ratio coefficient of the three is divided into M. oleifera seeds (71.53) > non-fat M. oleifera seeds (70.61) > M. oleifera leaves (60.71). The first limiting amino acid in M. oleifera leaves is methionine + cystine, and the first limiting amino acid in M. oleifera seeds and non-fat M. oleifera seeds is lysine.Conclusion M. oleifera leaves, proteins are plant proteins that satisfy human needs and have high nutritional values.