新疆巴旦姆种仁高级脂肪酸与氨基酸营养评价_李颖 . Nutritional Evaluation of Higher Fatty Acid and Amino Acid in 28 Almond Varieties from Xinjiang

Abstract

The methods of super-critical CO2 extraction was used to get the oil sample of 28 almond varieties from Xinjiang. While the contents and competents of fatty acids were tested by gas chromatography. The nutritional analysis of protein and amino acid were also studied in this paper. The results indicated that the fat content of almond was as high as up to 54.7%,among which unsaturated fatty acid was a major component,that took up to 92.3% of the total fatty acids. Albumin was a main protein in almond,while glolulin was less,glutelin and gliadin were the lowest. The average content of rude protein was 22.55%. Proteins from 28 varieties belonged to complete protein, which contains 18 kinds of amino acid(AA),including 8 essential AA(EAA). The ratio of total AA(TAA)to protein,EAA to TAA,Glu to TAA were 92.5%,27.5%～35.1% and 22.7%. Respectively sulpher-containing AA(Met+Cys)and Lys were the limiting AA.