1999, 17 (1): J ourna l of W uhan B otan ica l Resea rch ( ) ( ) 2, 3. (Celosia cristata L. ),

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1 1999, 17 (1): J ourna l of W uhan B otan ica l Resea rch Ξ ( ) (210095),, W HO g FAO, 3, 10, 3 ( ) 2317% 2714%,, 83147% 86194%, (EAA ) 4012% 4117%, (M et+ Cys) 10,,,,,,,,,,, 1 (Celosia cristata L. ), 2, 3,, 4 3,, 5 6,, W HO gfao (1973) 7,, : (C. arg entea L. vaṙ crisp a Kuntze), (C. cristata L. cv. P lumo sa), (C. cristata L. cv. Ch ildsii),, 10, , N Ξ : , : :, 51,,

2 ( ) 6 mo lgl HC l, 17, 5 mo lgl N aoh , ( essential am ino acid, EAA ) EAA T able 1 Contents of the p ro tein and am ino acid in Celosia cristata L. leaves Contents (gg100 g DW ) P ro tein (m g g p ro tein) Essential am ino acid C. a rg entea L. var crisp a Kuntze C. cristata L. cv. P lumo sa C. cristata L. cv. Ch ildsii (3. 7) (3. 8) (3. 2) 3 Ile L eu L ys M et Phe T h r T rp V al (m g g p ro tein) N onessential am ino acid Cys T yr A rg H is A la A sp GL u Gly P ro Ser (m g g p ro tein) To tal am ino acid (EgN ) (EgT ) (EgN ). g (T he ratio of EAA contents to N EAA contents) (EgT ). g (T he ratio EAA contents to to tal am ino acid content) 3 (T he fresh samp le content in parentheses) U 5, : U = {u1, u 2, u 3, u 4,, u13}, u1, u2, u3, u 4, u5, u6, u 7, u8, u 9, u10, u11, u 12, u 13 u i, P (u i) = (u i1, u i2, u i3, u i4, u i8), 8 u i 8 (i= 1, 2, 3,, 13), 8 (m g g ) : P (a) = (a1, a2, a3,, a8) = (50. 3, 92. 5, 56. 3, 34. 1, 56. 3, 52. 3, 16. 1, 68. 3) a1, a2, a3,, a8 ( Ile) (L eu) (L ys) (M et) (Phe) (T h r) (T rp ) (V al)

3 1 : 17 5 u i a (clo se degree) Λ(a, u i), C C= 0109 Λ(a, u i) = 1- C 8 k= 1 Λ(a, u i) = k= 1 gak- u ikg ak+ u ik gak- u ikg ak+ u ik C , 1,,, (1) (1) u i a, , EAA,, (W HO ) (FAO ) ,, W HO gfao ( Cys T yr), EAA (ratio of am ino acid, RA A ), (ra2 tio coefficient of am ino acid, R C ) (sco re of R C, S R C ) RA A = (m g g ) W HO gfao (m g g ), (2) RA A (am ino acid sco re, A A S ), EAA EAA R C = RA A (3) RA A,, EAA R C 1, 1, R C > 1 EAA, R C < 1 EAA, R C (first lim iting am ino acid, FLAA ) (CV R C, CV = g ) S R C = 100- CV 100, (4),, S R C : EAA EAA, CV = 0, S R C = 100; R C, EAA, CV, S R C,, S R C 100, , 10, EAA T able 2 Contents of the p ro tein and essential am ino acid in the contrast vegetables 3 Contrast vegetable (% ) P ro tein content E ssential am ion acid content (m g g p ro tein) Ile L eu L ys M et Phe T h r T rp V al Cys T yr A llium tuberosum S p inacia oleracea A m a ran thus tricolor B rassica p ek inensis

4 Contrast vegetable (% ) P ro tein content E ssential am ion acid content (m g g p ro tein) Ile L eu L ys M et Phe T h r T rp V al Cys T yr B rassica camp estris B rassica oleracea vaṙ cap ita ta Ip om oea aqua tica B rassica oleracea vaṙ botry tis L actuca sa tiva leaf B rassica ch inensis (T he data are from reference 9 ) (1) 3 10 ( ), 3 3 T able 3 C lo se degree of the app raised food p ro tein and the standard p ro tein A pp raised food C. a rg en tea L. vaṙ crisp a Kuntze leaf C. crista ta L. cv. P lumo sa leaf C. crista ta L. cv. Ch ildsii leaf C lo se degree A pp raised food C lo se degree u B rassica camp estris u u A llium tuberosum u B rassica oleracea vaṙ cap itata u u Ip om oea aquatica u B rassica oleracea vaṙ botry tis u S p inacia oleracea u L actuca sativa leaf u A m a ran thus tricolor u B rassica ch inensis u B rassica p ek inensis u , 13 : > > > > > > > > > > > >, 3, 8 ( 1, 2), 10, 2. 2, 3, (2), (3), (4) 6 RA A R C S R C, 4S R C, : > > > > >, 3 3,, 4 (M et+ Cys), R C, 1 3, W HO gfao 3,,,

5 1 : , T able 4 Comparison of RA A, R C and S R C betw een 3 varieties of C. cristata L. leaf and 3 k inds of vegetable M aterial C. a rg en tea L. vaṙ crisp a Kuntze W HO gfao W HO gfao reference model of EAA (m g g p ro tein) Ile L eu L ys M et+ Cys Phe+ T yr T h r T rp V al X { S R C RA A R C C. crista ta L. cv. P lumo sa RA A R C C. crista ta L. cv. Ch ildsii RA A R C A llium tuberosum RA A R C S p inacia oleracea RA A R C A m a ran thus tricolor RA A R C , 2 (T he contents of EAA in all samp les of th is table show n in T able 1 and 2) RA A. (Ratio of am ino acid) ; R C. (Ratio coefficient of am ino acid) ; S R C. (Sco re of R C) 3 1 (T he first lim iting am ino acid) > > ;, > > g EAA W HO gfao, S R C, EAA W HO gfao,, ( ),,, 6, S R C,,,,, 8% 10%,, 1 1 2, 312% 318%, 2317% 2714%, ( ); 83147% 86194%, EAA 4012% 4117%,,,, 2, 3

6 20 17,, 6 7 8, 3 4,, 30 40,,,,, 1.. :, , 42 47, , ,,.., 1995, 17 (1) : ,,.., 1996, 14 (1) : ,,.., 1995 (2) : ,,.. :, , 55 6,.., 1988, 10 (2) : P L, V R..,,. :, ,.. :, ( 3 ). :, EVAL UATION ON THE PROTE IN QUAL ITY OF CELOS IA CR ISTA TA L. L EAVES W eng D ebao (D ep a rtm en t of B iochem istry, J iang su E d uca tion Colleg e N anjing ) Xu Y ingjie (Centre laboratory, N anj ing A g riculture U niversity N anjing ) Abstract U sing the egg p ro tein as standard p ro tein and W HO gfao reference model of essential am ino acid (EAA ) as an app raisal criterion, and putting 10 k inds of vegetal as a series of contrast, the autho rs evaluated the nutritional value of p ro tein in Celosia cristata L. leaves by the m ethod of fuzzy discernm ent and the m ethod of ratio coefficient of am ino acid (AA ) respectively. T he results show ed that the p ro tein contents of C. cristata L. leaves ranged from 23. 7% 27. 4% in the dried samp leṡ T he gro ss p ro tein in 3 varieties of C. cristata L. leaves w ere rich in all k inds of AA, containing % % AA. EAA took up 40. 2% 41. 7% of to tal AA. T he first lim iting AA w as sulfur2containing AA,M et and Cys. T he p ro tein quality of C. cristata L. leaves w as far superio r to that of som e common vegetableṡ Based on o ther nutrient components described by som e papers, th is species m ay be considered as a fine vegetal w h ich can be exp lo ited and used. Key words Celosia cristata L., P ro tein,am ino acid, N utritive value

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