南阳彩色小麦中氨基酸含量的研究及初步评价

研究南阳彩色小麦中氨基酸的含量水平,为该小麦系列新品种的开发利用提供科学依据,以南阳灰色、蓝色、紫色小麦为原料,以河南几种豫麦品种为对照,用高效液相色谱法对其氨基酸组成和营养品质进行了初步分析.实验结果表明:南阳彩色小麦的氨基酸含量较高,质量分数依次为普通紫色小麦15.88%,硬质紫色小麦15.63%,蓝色小麦14.84%,灰色小麦为14.35%.小麦蛋白质中氨基酸的种类齐全,紫色小麦中苏氨酸的含量较普通小麦增幅115.15%.8种必需氨基酸比例合适,组成合理,其中酪氨酸和苯丙氨酸的比例较高.经综合分析,紫色上麦的营养价值较高,建议做进一步的开发研究.

THE RESEARCH AND PRELIMINARY EVALUATION OF AMINO ACID CONTENT IN NANYANG COLOR WHEAT

We use Nanyang color wheat as raw materials,and use the Henan good quality wheat to compare with the common wheat.Amino acid in 9 varieties of wheat were studied by high performance liquid chromatography,The results showed that amino acid in color wheat was higher than that in common wheat, about 15.88% in common violet wheat,15.63% in hardness violet wheat,14.84% in blue wheat and 14.35% in grey wheat.The threonine in violet wheat was 115.15% higher than it in common wheat.The balance analysis of the necessary amino acid showd that the contents of leucine and tyrosine phenylalanine in accord with the standard demands of FAO and WHO,the contents of the other six necessary amino acid do not achieve the standard.The proportion of 8 necessary amino acid is suitable for people.The seed protein from wheat grain is the richest in violet wheat.We suggest that it needs to have a deeply exploitation.