Amino Acid Composition Analysis and Food Value Investigation of Wild Ophipogon japonicus Resources in Sichuan Basin

doi:10.7506/spkx1002-6300-201005019

Abstract

Abstract:

Objective: To analyze amino acid compositions and characterization of Ophipogon japonicus in Sichuan basin for exploring its food value. Method: Amino acid composition was determined using a HITICHI L-8800 automatic amino acid analyzer. Results: Amino acids in Ophipogon japonicus were identified and the contents of total amino acids and essential amino acids in Ophipogon japonicus were higher than common vegetables and fruits. The level of essential amino acids in most samples was lower than FAO/WHO recommended pattern. A special effect of Pro, Glu, Phe and Met on flavor in a dose-dependent manner was observed. High-flavor amino acids showed a high content. Conclusion: Although Ophipogon japonicus is not suitable for a common food, it can be used as a natural raw material of nutritional supplements, fresh-keeping agents, food additives, and flavoring agents. Plentiful resource of Ophipogon japonicus in Sichuan Basin can be exploited.

Key words: Ophipogon japonicus grown in Sichuan, amino acids, food value

CLC Number:

S567.232

LIU Jiang，CHEN Xing-fu*，LIU Wei-guo，WANG Feng，WAN Yan，ZHANG Jing. Amino Acid Composition Analysis and Food Value Investigation of Wild Ophipogon japonicus Resources in Sichuan Basin[J]. FOOD SCIENCE, 2010, 31(5): 82-85.

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Amino Acid Composition Analysis and Food Value Investigation of Wild Ophipogon japonicus Resources in Sichuan Basin

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