自然资源学报 ›› 2001, Vol. 16 ›› Issue (3): 288-292.doi: 10.11849/zrzyxb.2001.03.015

• 论文 • 上一篇    下一篇

四种南京地产栽培野菜蛋白质营养价值的评价研究

翁德宝1, 黄雪方1, 杨基楼2   

  1. 1. 江苏教育学院生物化学教研室, 江苏南京 210013;
    2. 南京市浦口区蔬菜多管局, 江苏南京 210031
  • 收稿日期:2000-05-29 修回日期:2000-09-09 出版日期:2001-06-25 发布日期:2001-06-25
  • 作者简介:翁德宝(1947-),男,江苏省南京市人,副教授,现为南京医科大学营养与食品专业高级访问学者, 主要研究方向为营养生物化学、植物资源开发利用。
  • 基金资助:

    江苏省农业资源区划办公室《江苏省野生蔬菜资源调查与开发利用研究》项目;江苏省资源生物技术重点实验室(江苏高校省级重点实验室)开放

Evaluating protein quality of four kinds of cultivated wild vegetables in Nanjing

WENG De bao1, HUANG Xue fang1, YANG Ji lou2   

  1. 1. Department of Biochemistry, Jiangsu Education College, Nanjing 210013, China;
    2. Pukou Vegetable Administrative Office of Nanjing, Nanjing 210031, China
  • Received:2000-05-29 Revised:2000-09-09 Online:2001-06-25 Published:2001-06-25

摘要: 4种传统野菜已在南京地区规模栽培利用。采用模糊识别法和氨基酸比值系数法,分别以鸡蛋蛋白质为标准蛋白 ,以WHO/FAO氨基酸参考模式为评价标准 ,对这4种野菜蛋白质营养价值进行了评价 ,并与6种常见蔬菜蛋白进行对照比较。结果表明 ,4种野菜蛋白质含量为2.3 %~5.0 % ,蛋白质中氨基酸种类齐全 ,其含量为77.73 %~89.36 % ,必需氨基酸占总氨基酸量的36.72 %~42.04 % ,第一限制性氨基酸为含硫氨基酸 (Met +Cys)。其蛋白质营养价值分别优于同科的一些常见蔬菜。

关键词: 南京地区, 野生蔬菜资源, 蛋白质, 氨基酸, 营养价值

Abstract: Four kinds of traditional wild vegetables have been cultivated and utilized in Nanjing.Taking the egg protein as standard protein and WHO/FAO reference model of essential amino acid(EAA) as an appraisal criterion and putting 6 kinds of vegetables as a series of contrast, the authors evaluated the protein nutritional values of these cultivated wild vegetables in Nanjing by using the method of fuzzy discrimination and the method of ratio coefficient of amino acid(AA) respectively.The results showed that the protein contents of these wild vegetables ranged from 2.3%~5.0%.These gross proteins were rich in all kinds of AA which accounted for 77.73%~89.36%.EAA took up 36.72%~42.04% of total AA.The first limiting AA was sulfur containing AA, Met and Cys.The protein quality of these cultivated wild vegetables was far superior to that of some common vegetables belonging to the same family respectively.

Key words: Nanjing, wild vegetable resources, protein, amino acid, nutritive value

中图分类号: 

  • Q946.1