Abstract：Objective To analyze the amino acid composition of nine representative buckwheat varieties in Shaanxi Province, to compare the amino acid composition of different buckwheat varieties and make a nutritional evaluation, and to provide a basis for reasonable diet selection of buckwheat. Methods Nine representative buckwheat varieties in Shaanxi Province were selected and grinded into flour. The content of amino acids in the buckwheat flour was detected and analyzed by automatic amino acid analyzer. The nutritional values of proteins of different buckwheat varieties were evaluated by Fuzzy distinguish method, amino acid score (AAS) method, chemistry score (CS) method and ratio coefficient of amino acid (RCAA) method. Results Eighteen kinds of amino acids were detected in 9 varieties of buckwheat flour. The total amount of amino acids (TAA) ranged from 9.237 g/100 g to 16.287 g/100 g, and the value of essential amino acids/total amino acids (EAA/TAA) from 0.348 to 0.375. The contents of functional amino acids and flavorful amino acids were dissimilar among the different varieties. The content of tryptophan was 28.197 mg/g-44.521 mg/g, which was higher than that of whole egg protein (17 mg/g). The first limiting amino acid in the nine varieties of buckwheat was methionine+cystine, and RCAA of phenylalanine+tyrosine ranged from 0.867 to 1.099, which was the least deviation from the model value, followed by lysine, with a range of 0.751-0.914. The content of EAA (5.691 g/100 g), fuzzy degree of nearness (0.891) and score of RCAA (48.083) of Xinong 1513 were the highest, and the composition of 8 varieties of EAA was optimum balance. The essential amino acid index (EAAI) value of Tartary buckwheat was the highest (0.891), which was a good protein source. Wensha had the highest AAS (92.840) and CS (57.007) scores. Conclusion The nine buckwheat varieties have a complete amino acid profile, but there are differences in amino acid composition and protein nutritional value, which can be rationally developed according to different nutritional requirements. They are rich in phenylalanine+tyrosine, lysine and tryptophan. It can effectively improve the bioavailability of buckwheat protein by combining with foods rich in methionine and cystine. All the evaluation methods show that Xinong 1513, Tartary buckwheat and Wensha are the three varieties with the most popularization value.
赵莹, 王玮, 刘存卫. 陕西省不同品种的荞麦氨基酸组成成分分析及营养评价[J]. 实用预防医学, 2022, 29(12): 1477-1483.
ZHAO Ying, WANG Wei, LIU Cun-wei. Amino acid composition and nutritional value evaluation of different buckwheat varieties in Shaanxi Province. , 2022, 29(12): 1477-1483.
2022, Vol. 29 
