5种常见蔬菜氨基酸组成分析及营养评价

[目的]了解番茄、生菜、葱、芥菜和白萝卜5种常见蔬菜中氨基酸组成及含量,评价其营养价值,为膳食指导提供理论依据。[方法]利用酸水解法测定不同蔬菜中17种氨基酸的含量,应用氨基酸评分法对其营养价值进行评价。[结果]除了生菜中不含蛋氨酸、葱中不含半胱氨酸外,其余均含有17种氨基酸,种类齐全。5种蔬菜的第一限制氨基酸均为含硫氨基酸（半胱氨酸和蛋氨酸）。用氨基酸比值系数分法评价,氨基酸营养价值由高到低依次为：番茄＞葱＞生菜＞芥菜＞白萝卜。[结论]5种蔬菜中氨基酸含量差异较大,可进行合理搭配构建平衡膳食,以满足人体对氨基酸的营养需求。

Amino acid composition analysis and nutritional evaluation of common vegetables

Abstract [Objective] To investigate the amino acid composition and content of tomato, lettuce, green onion, mustard and white radish, and to evaluate their nutritional value, provide theoretical basis for dietary guidance. [Methods] The contents of 17 kinds of amino acids in different vegetables were determined by acid hydrolysis method and their nutritional value was evaluated by amino acid scoring method. [Results] There were 17 kinds of amino acids in different vegetables except lettuce without methionine and green onion without cysteine. The first limiting amino acids of all five vegetables were sulfur-containing amino acids(cysteine and methionine). The protein nutritional value of those vegetables was evaluated with amino acid coefficient index method and was ranked in the order of tomato > green onion > lettuce > mustard > white radish. [Conclusion] The amino acid contents of different vegetables are quite different. Reasonably matched different vegetables can meet the demand of amino acid intake requirement of human body.