婴儿配方乳粉中蛋白质的营养评价及氨基酸分析研究进展.pdfVIP

292 2016, Vol.37, No.01 食品科学 ※专题论述 婴儿配方乳粉中蛋白质的营养评价及 氨基酸分析研究进展 宋晓青，张天博，贾云虹，杨 凯，马 蕊，申雪然，李朝旭* （河北三元食品有限公司，河北石家庄 050071 ） 摘  要：本文对婴儿配方乳粉中的蛋白质从质和量两个方面进行了综合评价，尤其对其营养评价方法进行了深入研 究。以蛋白质营养评价的生物学法为参考，分析了5 种氨基酸分析评价法与生物学法的相关性，进而得出等权灰色 关联度分析法是各方法中与生物学法相关性最高的一种；在进行食物中各种氨基酸与参考模式对应氨基酸比较时， 氨基酸比值系数较氨基酸比值更加科学。本文用等权灰色关联度分析法对配方乳粉中氨基酸组成与母乳模式进行了 相似度评价，并对配方乳粉中提供蛋白质的主要原料进行了氨基酸比较及互补性分析，为设计开发蛋白质质、量兼 优的婴儿配方乳粉提供系统的分析方法。 关键词：婴儿配方乳粉；氨基酸比值系数；消化率校正的氨基酸评分；等权灰色关联度分析 Progress in Nutritional Evaluation and Amino Acid Composition Analysis of Proteins in Infant Formula Milk Power SONG Xiaoqing, ZHANG Tianbo, JIA Yunhong, YANG Kai, MA Rui, SHEN Xueran, LI Zhaoxu* (Hebei Sanyuan Foods Co. Ltd., Shijiazhuang 050071, China) Abstract: This paper makes a comprehensive evaluation on the quality and quantity of proteins in infant formula powder, with especial focus on an in-depth analysis of the methods used for nutritional evaluation of proteins in infant formula powder. Five evaluation methods based on amino acid analysis were examined for correlation with the biological evaluation method. It was shown that the highest correlation of each of the five chemical methods with the biological evaluation method was achieved by equally weighted gray correlation analysis. The amino acid ratio coefficient method provided more scientific evaluation of amino acids in foods in comparison with the amino acid reference pattern than the amino acid ratio method. Similarity evaluation between the amino acid composition of infant formulas and breast milk was performed using equally weighted gray correlation analysis. Comparative and complementary analysis of amino acids was also ca