Analysis of the Physicochemical Properties and Free Amino Acid Composition of Amomum tsao-ko from Different Origins
To explore the differences in the physical and chemical properties and free amino acid components of Amomum tsao-ko from different production areas,this study used Amomum tsao-ko from Malipo,Lvchun,Pingbian,Yingjiang,Fugong,Lushui,Yunnan,China,and Vietnam as raw materials.The physical and chemical properties,such as moisture,protein,ash,volatile oil content,and free amino acid contents,of Amomum tsao-ko from different origins were analyzed.The results re-vealed that the moisture content of Amomum tsao-ko from different origins ranged from 8.60%to 14.21%,the protein content ranged from 5.28%to 6.66%,the ash content ranged from 5.27%to 6.46%,and the volatile oil content ranged from 1.16%to 1.75%.Sixteen free amino acids were detected in Amomum tsao-ko from seven different origins,with contents ranging from 10.69-17.58 g·hg-1,including seven essential amino acids and nine nonessential amino acids.The results of the nutritional evaluation revealed that the EAA/TAA values of Amomum tsao-ko from seven different origins were close to 0.4 and that the NEAA/TAA values of Amomum tsao-ko from Pingbian and Vietnam were not greater than 0.6.The contents of umami amino acids,sweet amino acids,bitter amino acids,and aromatic amino acids were 4.00～8.75 g·hg-1,1.95～3.08 g·hg-1,2.67～4.09 g·hg-1,1.20～1.65 g·hg-1,respectively.The contents of umami amino acids,sweet amino acids,and aromatic amino acids in Lushui and Yingjiang Amomum tsao-ko were relatively high.In conclusion,there are differences in the contents of moisture,protein,ash,and volatile oil in Amomum tsao-ko from seven different origins.The amino acid content of Amomum tsao-ko from different origins is high,and its nutritional value is high.There are several differences in its composition,content,and nutritional value.Among them,the moisture,protein,volatile oil,and total amino acid contents of Amomum tsao-ko from Lushui were relatively high.In terms of flavor amino acids,the umami amino acids,sweet amino acids,and aromatic amino acids of Amomum tsao-ko from Lushui and Yingjiang are relatively high.The results of this study provide some theoretical support for the screening and research of Amomum tsao-ko germplasm resources and the development of related food and pharmaceutical products.
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