BAI Lu-lu, HU Wen-zhong, LIU Cheng-hui, JIANG Ai-li, LIU Yi-wei, LV Xiao-meng. Amino acid composition and nutritional evaluation of different flavors of chili sauces[J]. Science and Technology of Food Industry, 2014, (22): 349-353. DOI: 10.13386/j.issn1002-0306.2014.22.068
Citation: BAI Lu-lu, HU Wen-zhong, LIU Cheng-hui, JIANG Ai-li, LIU Yi-wei, LV Xiao-meng. Amino acid composition and nutritional evaluation of different flavors of chili sauces[J]. Science and Technology of Food Industry, 2014, (22): 349-353. DOI: 10.13386/j.issn1002-0306.2014.22.068

Amino acid composition and nutritional evaluation of different flavors of chili sauces

More Information
  • Received Date: March 10, 2014
  • The amino acid compositions of 4 different flavors of chili sauces were analyzed using high performance liquid chromatography. The nutritional value of chili sauces was evaluated by using FAO/WHO reference model of essential amino acid as an appraisal criterion. The results showed that the average content of total amino acids was 6.40%. All samples contained 18 kinds of amino acids and included 7 kinds of essential amino acids. The savoury beef sauce was the best in the nutritional value of amino acid although different flavors of chili sauces had some differences content and composition of amino acid. The first limited amino acid was Met+Cys among the 4 kinds of chili sauces.
  • loading
  • [1]
    C Gamonpilas, W Pongjaruvat, A Fuongfuchat, et al.Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture[J].Journal of Food Engineering, 2011, 105 (2) :233-240.
    [2]
    Yongliang Zhuang, Long Chen, Liping Sun, et al.Bioactive characteristics and antioxidant activities of nine peppers[J].Journal of Functional Foods, 2012, 4 (1) :331-338.
    [3]
    Risheng Jin, Jian Pan, Huiming Xie, et al.Separation and Quantitative Analysis of Capsaicinoids in Chili Peppers by Reversed-Phase Argentation LC[J].Chromatographia, 2009, 70:1011-1013.
    [4]
    Xiu-Ju Luo, Jun Peng, Yuan-Jian Li.Recent advances in the study on capsaicinoids and capsinoids[J].European Journal of Pharmacology, 2011, 650 (1) :1-7.
    [5]
    黄海, 李友广.果味辣椒酱的加工方法与配方[J].食品工业科技, 2008 (6) :216-218.
    [6]
    韩江雪, 丁筑红, 李仲军, 等.不同乳酸菌强化接种发酵辣椒挥发性风味成分分析[J].食品科学, 2012, 33 (10) :179-183.
    [7]
    崔东波.海带牛肉辣椒酱的研制[J].中国调味品, 2011, 36 (6) :69-71.
    [8]
    魏小勇, 胡小红.去火消炎辣椒酱[P].广东:CN103340390A, 2013-10-09.
    [9]
    Miro Smriga, Toshimi Mizukoshi, Daigo Iwahata, et al.Amino acids and minerals in ancient remnants of fish sauce (garum) sampled in the“Garum Shop”of Pompeii, Italy[J].Journal of Food Composition and Analysis, 2010, 23 (5) :442-446.
    [10]
    Jin-Jin Jiang, Qing-Xiao Zeng, Zhi-Wei Zhu, et al.Chemical and sensory changes associated Yu-lu fermentation process-A traditional Chinese fish sauce[J].Food Chemistry, 2007, 104 (4) :1629-1634.
    [11]
    凌育赵, 刘经亮.樱桃酱中氨基酸和微量元素的测定[J].中国调味品, 2009, 34 (8) :101-102.
    [12]
    黄明泉, 张璟琳, 王璐, 等.不同品牌甜面酱中氨基酸组成分析及营养价值评价[J].食品工业科技, 2014, 35 (7) :330-334.
    [13]
    Food and Agriculture Organization of the United Nations, Word Health Organization.Energy and protein requirement[R].Gneve:WHO, 1973:62-64.
    [14]
    郭刚军, 邹建云, 徐荣, 等.澳洲坚果粕营养成分测定与氨基酸组成评价[J].食品工业科技, 2012, 33 (9) :421-423.
    [15]
    Yulong Yin, Kang Yao, Zhaojin Liu, et al.Supplementing lleucine to a low-protein diet increases tissue protein synthesis in weanling pigs[J].Amino Acid, 2010, 39 (5) :1477-1486.
    [16]
    Wilson F A, Suryawan A, Gazzaneo M C, et al.Stimulation of muscle protein synthesis by prolonged parenteral infusion ofleucine is dependent on amino acid availability in neonatal pig[J].The Journal of Nutrition, 2010, 140:264-270.
    [17]
    王咏星, 钱龙, 吕艳, 等.白斑狗鱼肌肉氨基酸含量测定及其营养评价[J].食品科学, 2010, 31 (11) :238-240.
    [18]
    吴晓红, 王振宇, 郑洪亮, 等.红松仁蛋白氨基酸组成分析及营养评价[J].食品工业科技, 2011, 32 (1) :267-270.

Catalog

    Article Metrics

    Article views (180) PDF downloads (439) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return