关键词: 新疆骏枣, 氨基酸, 营养评价, 氨基酸评分, 聚类分析

Abstract: Amino acid variation and nutritional value of Xinjiang Jun jujube from 11 counties of Xinjiang were preliminarily verified, which provided theoretical basis for better utilization of jujube resources. Using Jiaocheng Jun jujube from Shanxi province as a control, the amino acid data of Xinjiang Jun jujube were analyzed by fuzzy recognition method, variability, and system clustering method. The results suggested the total content of amino acid in Xinjiang Jun jujube was superior to that of Jiaocheng Jun jujube. There is a big difference in amino acid composition content of Jun jujube from 12 different production areas, especially amino acids of Val, Leu, Thr, Lys and Phe. The closeness degrees of protein amino acid respect to model amino acid of different production areas were basically the same. The scores of ratio coefficient of amino acid (SRC) of Xinjiang Jun jujube were superior to that of Jiaocheng Jun jujube. The ratio coefficient of amino acid (RC) of Val from different production areas was the lowest, which mean Val was the first limited amino acid. The Jun jujubes from different production areas could be divided into three categories by cluster analysis. The better ones after protein quality evaluation were Awat, Qira and Akesu. The amino acid composition of Jun jujube protein in 11 counties of Xinjiang have their own characteristics, and the protein composition of Jun jujube in Awat, Qira and Akesu meet the nutrition requirement for protein of human, which should be further utilized.

Key words: Jun jujube from Xinjiang province, amino acid, nutrition evaluation, amino acid score, cluster analysis