Nutritional Evaluation of Fatty Acid and Amino Acid in Helwingia japonica
[Objective] To evaluate the amino acid and fatty acid content in wild Helwingia japonica.[Method] The nutritional components of Helwingia japonica were determined and evaluated by various analytical methods.The nutritional value of protein from Helwingia japonica was estimated by essential amino acid index (EAAI),amino acid score (AAS) and chemical score (CS).[Result] The results showed that the crude fat occupied 4.27％ of its dry weight.The unsaturated fatty acids accounted for 70％ of its total fat and the content of saturated fatty acid was low.The content of protein accounted for about 7.74％ of its dry weight.Total contents of 18 types amino acid were 6.19％.Essential amino acid (EAA) accounted for 41.36％ of total amino acid.The content of nine kinds of pharmacodynamics amino acid was 60.74％ of total amino acid.The content of 4 kinds of flavor amino acid was 35.22％ of total contents of amino acid.According to AAS and CS,the first limited amino acid was Lys.[Conclusion] Helwingia japonica with delicious taste and balanced nutrition is very suitable for eating as a new food and has vast prospects for developing and application.
Helwingia japonicaFatty acidAmino acidEvaluation of nutrition
国家科技期刊平台
NSTL
万方数据
维普
