内蒙古种植马铃薯品种氨基酸组成及营养价值评价

doi:10.12190/j.issn.2096-1197.2020.04.03

Abstract

Abstract: 【Objective】 To explore the protein content,amino acid composition and nutritional value for different potato varieties in Inner Mongolia.【Methods】 The protein and amino acid composition of 575 fresh potatoes from the harvest season of 2016 to 2019 in Inner Mongolia were analyzed by microwave digestion - liquid chromatography tandem mass spectrometry.【Results】 The protein content of different potato varieties ranged from 0.95% to 3.55%,with an average value of（2.10±0.11）%,which was consistent with the national average.The total amount of 17 amino acids per gram of protein was 423.72-1 015.41 mg,and the ratio of essential amino acids to total amino acids was 43.2%,7.2 percentage points higher than the standard protein stipulated by the Food and Agriculture Organization of the United Nations（FAO）and the World Health Organization（WHO）.Among them,the content of amino acids of umami was higher,the variation of amino acids of different varieties was larger,and the content of Houqihong variety was the highest.【Conclusion】 Through different evaluation methods has been proved that the Xinjia No.2,Favorita and Houqihong was in the top three for their essential amino acid content and the proximity of model protein,amino acid ratio factor score and nutrition index score sorting,the three varieties had high protein content,not only their nutritional value more balanced,also high quality protein source,could be used as optimization of potato protein processing varieties.

Key words: Potato, Protein, Amino acid, Inner Mongolia

CLC Number:

S532

ZHANG Xinxin, ZHANG Fujin, ZHANG Yao, LIU Guanghua, Shana, HUANG Jie, GAO Tianyun. Amino acid composition and nutritional value evaluation for potato varieties planted in Inner Mongolia[J].Journal of Northern Agriculture, 2020, 48(4): 18-27.

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URL: https://journal30.magtechjournal.com/bfnyxb/EN/10.12190/j.issn.2096-1197.2020.04.03

https://journal30.magtechjournal.com/bfnyxb/EN/Y2020/V48/I4/18

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Amino acid composition and nutritional value evaluation for potato varieties planted in Inner Mongolia

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