关键词: 长柄扁桃仁, 氨基酸组成, 必需氨基酸, 味觉氨基酸, 药用氨基酸, 聚类分析

Abstract:

The amino acid composition and nutritional value of kernels of wild Amygdalus pedunculatus Pall. from 11
growing regions of Shaanxi and Inner Mongolia were analyzed using an automatic amino acid analyzer (model A300).
The results showed that the contents of total amino acids ranged from 21.74–32.35 mg/g with an average of 26.78 mg/g
in Amygdalus pedunculatus Pall. The proportion of essential amino acids to total amino acids ranged from 24.86% to
28.22%. The first limiting amino acid was Met and the score of ratio coefficient of amino acid (SRCAA) was averaged
at 69.13. The geographic origins were divided into 4 categories using the multivariate statistical method based on the
contents of total amino acids and essential amino acids. Among these geographic origins, Amygdalus pedunculatus Pall.
kernels from Xiaojinggou, Hohhot had the highest protein content and the best protein quality. Amygdalus pedunculatus
kernels contained plentiful amounts of taste-active amino acids and therapeutic amino acids, thereby having huge
potential for development and utilization.

Key words: Amygdalus pedunculatus Pall. kernels, amino acid composition, essential amino acids, taste-active amino acid, therapeutic amino acid, clustering analysis