Abstract:

In order to reveal the effects of amino acid composition on the nutritional value and flavor of Rosa sterilisi
and Rosa roxburghii fruits, the contents of hydrolytic amino acids and free amino acids in the two types of fruits were
determined. A total of 18 kinds of amino acids were identified. Total content of human essential amino acids (EAAs) in
Rosa roxburghii fruits was 39.54% and the SRC was 66.70, which was better than that (59.22) of Rosa sterilisi fruits. These
results showed that Rosa roxburghii fruits were richer in nutrients. But the content of Met + Cys was insufficient as EAAs
and the first limiting amino acids in Rosa roxburghii fruits, and in Rosa sterilisi fruits, the limiting AA was Lys. The flavor
amino acids were also investigated. It was found that Arg, Glu, Asp and Orn contributed substantially to the unique flavor of
Rosa roxburghii, and in Rosa sterilisi fruits, Asp was the only flavor amino acid.

Key words: Rosa sterilis, Rosa roxburghii, amino acid, nutrition, flavor