自然资源学报
自然資源學報
자연자원학보
2001年
3期
288-292
,共5页
南京地区%野生蔬菜资源%蛋白质%氨基酸%营养价值
南京地區%野生蔬菜資源%蛋白質%氨基痠%營養價值
남경지구%야생소채자원%단백질%안기산%영양개치
4种传统野菜已在南京地区规模栽培利用。采用模糊识别法和氨基酸比值系数法,分别以鸡蛋蛋白质为标准蛋白，以WHO/FAO氨基酸参考模式为评价标准，对这4种野菜蛋白质营养价值进行了评价，并与6种常见蔬菜蛋白进行对照比较。结果表明，4种野菜蛋白质含量为2.3％～5.0％，蛋白质中氨基酸种类齐全，其含量为77.73％～89.36％，必需氨基酸占总氨基酸量的36.72％～42.04％，第一限制性氨基酸为含硫氨基酸（Met＋Cys）。其蛋白质营养价值分别优于同科的一些常见蔬菜。
4種傳統野菜已在南京地區規模栽培利用。採用模糊識彆法和氨基痠比值繫數法,分彆以鷄蛋蛋白質為標準蛋白，以WHO/FAO氨基痠參攷模式為評價標準，對這4種野菜蛋白質營養價值進行瞭評價，併與6種常見蔬菜蛋白進行對照比較。結果錶明，4種野菜蛋白質含量為2.3％～5.0％，蛋白質中氨基痠種類齊全，其含量為77.73％～89.36％，必需氨基痠佔總氨基痠量的36.72％～42.04％，第一限製性氨基痠為含硫氨基痠（Met＋Cys）。其蛋白質營養價值分彆優于同科的一些常見蔬菜。
4충전통야채이재남경지구규모재배이용。채용모호식별법화안기산비치계수법,분별이계단단백질위표준단백，이WHO/FAO안기산삼고모식위평개표준，대저4충야채단백질영양개치진행료평개，병여6충상견소채단백진행대조비교。결과표명，4충야채단백질함량위2.3％～5.0％，단백질중안기산충류제전，기함량위77.73％～89.36％，필수안기산점총안기산량적36.72％～42.04％，제일한제성안기산위함류안기산（Met＋Cys）。기단백질영양개치분별우우동과적일사상견소채。
Four kinds of traditional wild vegetables have been cultivatedand utilized in Nanjing.Taking the egg protein as standard protein and WHO/FAO reference model of essential amino acid(EAA) as an appraisal criterion and putting 6 kinds of vegetables as a series of contrast, the authors evaluated the protein nutritional values of these cultivated wild vegetables in Nanjing by using the method of fuzzy discrimination and the method of ratio coefficient of amino acid(AA) respectively.The results showed that the protein contents of these wild vegetables ranged from 2.3％ ～ 5.0％ .These gross proteins were rich in all kinds of AA which accounted for 77.73％ ～ 89.36％ .EAA took up 36.72％ ～ 42.04％ of total AA.The first limiting AA was sulfur containing AA, Met and Cys.The protein quality of these cultivated wild vegetables was far superior to that of some common vegetables belonging to the same family respectively.
