1999, 17 (1): 15 20 J ourna l of W uhan B otan ica l Resea rch Ξ ( 210013) (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,, 1 1. 1 3 : (C. arg entea L. vaṙ crisp a Kuntze), (C. cristata L. cv. P lumo sa), (C. cristata L. cv. Ch ildsii),, 10, 1. 2 1. 2. 1, N 6125 7 Ξ : 1997209205, : 1998201204 :, 51,,
16 17 1. 2. 2 ( 835250 ) 6 mo lgl HC l, 17, 5 mo lgl N aoh 8 1 1. 3, ( essential am ino acid, EAA ) EAA 1. 3. 1 1 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 27. 40 (3. 7) 3 24. 67 (3. 8) 3 23. 70 (3. 2) 3 Ile 46. 07 45. 28 42. 48 L eu 82. 42 83. 90 77. 46 L ys 49. 86 51. 03 44. 16 M et 9. 93 6. 16 10. 99 Phe 51. 41 50. 94 49. 13 T h r 39. 53 43. 82 41. 93 T rp 14. 99 15. 14 13. 68 V al 55. 97 54. 84 55. 61 (m g g p ro tein) N onessential am ino acid Cys 6. 59 9. 92 8. 50 T yr 29. 02 28. 92 32. 96 A rg 45. 74 44. 47 44. 42 H is 22. 04 21. 91 21. 26 A la 56. 45 58. 08 50. 85 A sp 88. 71 89. 91 81. 97 GL u 108. 94 117. 53 113. 88 Gly 55. 84 57. 51 55. 78 P ro 45. 40 48. 80 47. 62 Ser 31. 75 41. 23 42. 01 (m g g p ro tein) To tal am ino acid 840. 66 869. 39 834. 69 (EgN ) 0. 714 0. 678 0. 672 (EgT ) 0. 417 0. 404 0. 402 (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)
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) = 1-0. 09 8 k= 1 gak- u ikg ak+ u ik gak- u ikg ak+ u ik C 0109 0, 1,,, (1) (1) u i a, 1. 3. 2 6, EAA,, (W HO ) (FAO ) 1973 7,, 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, 2 2. 1, 10, EAA 9 2 2 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 2. 8 36. 3 69. 5 48. 5 12. 4 40. 9 41. 2 16. 4 52. 6 11. 3 27. 2 S p inacia oleracea 3. 22 31. 7 63. 0 42. 2 14. 9 38. 4 44. 5 17. 0 55. 9 6. 9 32. 4 A m a ran thus tricolor 1. 76 32. 4 60. 0 43. 1 10. 2 42. 5 34. 1 13. 0 49. 8 1. 8 48. 8 B rassica p ek inensis 1. 16 20. 7 32. 1 25. 5 7. 8 21. 6 22. 3 6. 6 37. 7 - -
18 17 2 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 1. 12 26. 7 48. 7 35. 6 10. 7 32. 2 30. 3 11. 3 45. 1 - - B rassica oleracea vaṙ cap ita ta 1. 56 23. 8 39. 8 33. 5 7. 8 21. 6 28. 0 5. 0 43. 9 - - Ip om oea aqua tica 2. 66 31. 8 60. 5 42. 5 6. 4 36. 5 33. 9 12. 8 54. 2 - - B rassica oleracea vaṙ botry tis 3. 13 30. 5 50. 6 40. 7 10. 9 30. 8 32. 7 8. 2 47. 5 - - L actuca sa tiva leaf 1. 80 56. 1 89. 4 69. 4 3. 9 28. 3 56. 1 17. 2 68. 8 - - B rassica ch inensis 1. 80 36. 7 70. 0 56. 7 4. 4 35. 6 41. 7 15. 6 53. 3 - - 3 9 (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 u1 0. 907 3 B rassica camp estris u8 0. 794 8 u2 0. 899 4 A llium tuberosum u4 0. 883 1 B rassica oleracea vaṙ cap itata u9 0. 718 4 u3 0. 885 8 Ip om oea aquatica u10 0. 827 8 B rassica oleracea vaṙ botry tis u11 0. 798 1 S p inacia oleracea u5 0. 878 6 L actuca sativa leaf u12 0. 876 3 A m a ran thus tricolor u6 0. 845 5 B rassica ch inensis u13 0. 860 9 B rassica p ek inensis u7 0. 688 6, 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,,,
1 : 19 4 3, 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) 40 70 55 35 60 40 10 50 Ile L eu L ys M et+ Cys Phe+ T yr T h r T rp V al X { S R C RA A 1. 15 1. 17 0. 91 0. 47 1. 34 0. 99 1. 50 1. 12 1. 08 R C 1. 07 1. 08 0. 84 0. 44 3 1. 24 0. 92 1. 39 1. 04 1. 00 C. crista ta L. cv. P lumo sa RA A 1. 13 1. 20 0. 93 0. 46 1. 33 1. 19 1. 51 1. 19 1. 12 R C 1. 00 1. 07 0. 83 0. 41 3 1. 19 1. 06 1. 35 1. 06 0. 996 C. crista ta L. cv. Ch ildsii RA A 1. 06 1. 11 0. 80 0. 56 1. 36 1. 04 1. 37 1. 11 1. 05 R C 1. 01 1. 05 0. 76 0. 53 3 1. 29 0. 99 1. 30 1. 05 0. 997 A llium tuberosum 69. 80 RA A 0. 91 0. 94 0. 88 0. 67 1. 14 1. 03 1. 64 1. 05 1. 03 R C 0. 88 0. 91 0. 85 0. 65 3 1. 12 1. 00 1. 59 1. 02 1. 00 S p inacia oleracea 66. 77 RA A 0. 79 0. 90 0. 77 0. 62 1. 18 1. 11 1. 70 1. 12 1. 02 R C 0. 77 0. 88 0. 75 0. 61 3 1. 16 1. 08 1. 67 1. 10 1. 00 A m a ran thus tricolor 61. 88 RA A 0. 81 0. 86 0. 78 0. 34 1. 52 0. 85 1. 30 1. 00 0. 93 R C 0. 87 0. 92 0. 84 0. 37 3 1. 63 0. 91 1. 40 1. 08 1. 00 1, 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) 72. 6 71. 92 74. 35 > > ;, > > 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
20 17,, 6 7 8, 3 4,, 30 40,,,,, 1.. :, 1993. 1 11, 42 47, 95 103, 134 138 2,,.., 1995, 17 (1) : 59 62 3,,.., 1996, 14 (1) : 77 81 4,,.., 1995 (2) : 21 23 5,,.. :, 1985. 26 28, 55 6,.., 1988, 10 (2) : 187 190 7 P L, V R..,,. :, 1984. 5 58 8,.. :, 1989. 47 50 9. ( 3 ). :, 1989. 165 174 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 210013) Xu Y ingjie (Centre laboratory, N anj ing A g riculture U niversity N anjing 210095) 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 83. 47% 86. 94% 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