Determination of Amino Acids by Ninhydrin Post-column Derivatization in Soft Crisp Pastry and Its Nutritional Evaluation
In order to evaluate the nutritional quality of‘Balyunsu' soft crisp cake pasty, its amino acid composition was determined by postcolumn derivatization with ninhydrin coupled to high performance cation exchange chromatography after the sample preparation involving Soxhlet extraction and subsequent acid hydrolysis.The amino acid composition of the pastry consisted of 17 common amino acids with a total content of 7.96 g/100 g, including 7 essential ones having a total content of 3.55 g/100 g and accounting for 44.54 ％ of the total amino acids.Moreover, its amino acid score (AAS), chemical score (CS) and essential amino acid index (EAAI) of protein were 0.930, 0.474 and 88.54, respectively.
国家科技期刊平台
NSTL
万方数据
维普
