辣木茶的氨基酸分析及营养价值评定
Amino acid components and nutritional value in Moringa oleifera Lam. tea
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摘要: 目的分析辣木茶的氨基酸成分,并评价其营养价值,为辣木茶的开发提供营养数据支持.方法采用Biochrom30+全自动氨基酸分析仪对辣木茶、勐秀山牌绿茶、大树茶和大板樟茶的水解氨基酸进行测定分析,并应用氨基酸评分法对比分析4种茶的营养价值.结果辣木茶含有17种氨基酸,总量为434.90 mg/g,高于其他3种传统茶,其中含有7种必需氨基酸(EAA),总量为162.80 mg/g,2种鲜味氨基酸(天冬氨酸和谷氨酸),总量为115.60 mg/g;必需氨基酸总量与氨基酸总量比值(EAA/TAA)为37.43%,必需氨基酸总量与非必需氨基酸总量比值(EAA/NEAA)为59.83%.4种茶的氨基酸比值系数分(SRC)排序为辣木茶(88.05)>大树茶(81.07)>勐秀山牌绿茶(75.63)>大板樟茶(67.14),4种茶的第一限制性氨基酸均为蛋氨酸+胱氨酸,辣木茶的第二限制性氨基酸为赖氨酸.结论辣木茶的氨基酸种类丰富、含量高,营养价值高于传统茶,且营养均衡,可作为一种新型茶品进行开发.Abstract: ObjectiveThe amino acids composition and nutritional value of Moringa oleifera Lam. tea were analyzed to provide basic nutritional data for its industrial development. MethodHydrolytic amino acids of M. oleifera Lam. tea, Mengxiushan green tea, Dashu tea and Dabanzhang tea were measured and analyzed by Biochrom30+ automatic amino acid analyzer, then the nutritional value of the four teas was evaluated with amino acid scoring method. ResultM. oleifera Lam. tea contained 17 kinds of amino acids with total of 434.90 mg/g,which was higher than those of the other three tradi-tional teas. Among them, seven were essential amino acids(EAA) with total of 162.80 mg/g, two were delicious amino acid(aspartic acid and glutamic acid) with total of 115.60 mg/g. The ratio of essential amino acid to total amino acid (EAA/TAA)was 37.43%, ratio of essential amino acid to nonessential amino acid(EAA/NEAA) was 59.83%. Score of ratio coefficient of amino acid(SRC) of the four teas were ranked as follows: M. oleifera Lam. tea(88.05)>Dashu tea (81.07)>Mengxiushan green tea(75.63)>Dabanzhang tea(67.14). The first limiting amino acid for the four teas was me-thionine+cystine, the second limiting amino acid for M. oleifera Lam. tea was lysine. ConclusionM. oleifera Lam. tea contains rich amino acids and high contents, the nutritional value is higher than the traditional teas and balanced. There-fore, it can be developed as a new tea product.