四种南京地产栽培野菜蛋白质营养价值的评价研究

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。

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

Four kinds of traditional wild vegetables have been cultivatedand 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.