论文部分内容阅读
[目的]提取新疆产地的迪西型鹰嘴豆的油脂,测定脂肪酸含量及组分,并测定迪西型鹰嘴豆的分级蛋白和蛋白质氨基酸组成。[方法]以新疆产地的迪西型鹰嘴豆为试验材料,提取其种仁油脂。用气相色谱-质谱法测定脂肪酸的含量及组分;采用微量定氮法和分级提取法测定粗蛋白和分离蛋白,并对蛋白质中的氨基酸组成进行了分析。[结果]鹰嘴豆中油脂含量高(18.2%),油脂以不饱和脂肪酸油酸、亚油酸为主要成分,占脂肪酸总量80%以上,饱和脂肪酸含量较低。鹰嘴豆中粗蛋白质含量平均为23.71%,以球蛋白和清蛋白为主,占蛋白质总量的80%以上,而谷蛋白、醇溶蛋白含量较低。其蛋白质均含18种氨酸酸,属完全蛋白质。谷氨酸含量最高,占蛋白质的15.8%;天冬氨酸含量占10.7%;此外还有精氨酸(9.30%)、亮氨酸(7.56%)和赖氨酸(6.34%);其次为苯丙氨酸、丙氨酸、缬氨酸、异亮氨酸;色氮酸、蛋氨酸和胱氨酸含量最少。鹰嘴豆中必需氨基酸含量丰富。[结论]新疆迪西型鹰嘴豆是一种不饱和脂肪酸含量很高;氨基酸含量丰富的豆类作物。
[Objective] The purpose of this study was to extract the fat of Desicomponent chickpea in Xinjiang and to determine the content and components of fatty acids. The amino acid composition and protein of Desiccated chickpea were also determined. [Method] With Dexi-type chickpea in Xinjiang as the experimental material, the kernel oil was extracted. The contents and components of fatty acids were determined by gas chromatography-mass spectrometry (GC-MS). The crude protein and protein isolate were determined by micro-nitrogen determination and fractionated extraction. The amino acid composition of the protein was also analyzed. [Result] The content of oil in chickpea was high (18.2%). The oil was mainly composed of unsaturated fatty acids oleic acid and linoleic acid, accounting for more than 80% of the total fatty acids and the content of saturated fatty acids was low. The average content of crude protein in chickpea was 23.71%, dominated by globulin and albumin, accounting for more than 80% of the total protein, while glutenin and prolamin contents were lower. Its protein contains 18 kinds of amino acids, is a complete protein. The highest content of glutamic acid, accounting for 15.8% of the protein; aspartic acid content of 10.7%; in addition arginine (9.30%), leucine (7.56%) and lysine (6.34%), followed by Phenylalanine, alanine, valine and isoleucine; the least amount of nitrogen, methionine and cystine. Chickpea essential amino acids rich. [Conclusion] The Xinjiang Deixis chickpea is a kind of leguminous crops with high content of unsaturated fatty acids and rich amino acids.