为了明确薏苡饲用部位的氨基酸营养情况,以9个薏苡(Coix lacryma-jobi)资源的饲用部位为研究对象,测定其根、 茎和叶的营养成分和氨基酸含量,并进行评价分析.结果表明:薏苡的根、 茎、 叶中均含有7种必需氨基酸和10种非必需氨基酸,各部位间氨基酸含量差异显著,总体趋势为叶>根>茎,其中台湾红衣薏苡叶的氨基酸含量显著高于其他供试资源.薏苡饲用部位功能性氨基酸特别是药用氨基酸含量丰富,占总氨基酸含量的59.34%~69.27%.通过氨基酸评分明确了(蛋氨酸+胱氨酸)是薏苡饲用资源的第一限制氨基酸,并通过分部位聚类筛选出2份氨基酸含量高的薏苡叶资源(台湾红衣薏苡和北峰野生薏苡),为薏苡饲用提供数据参考.%Nutritional components and amino acid contents were analyzed and evaluated in different feed tissues of 9 coix germplasms in order to clarify the amino acid nutrition of coix feed parts. The results showed that 7 essential amino acids and 10 non-essential amino acids were detected in the root, stem and leaf of coix. The difference of amino acid content between different parts was significant. The overall order from high to low was leaves, roots and stems. Amino acid contents of Taiwan red coix leaves were significantly higher than that of the other test resources. Feed tissues of coix were rich in functional amino acids, especially medicinal amino acids, accounting for 59.34%~69.27% of the total amino acids. Amino acids score made clear that methionine-cystenine was the first limiting amino acid of coix. Two coix resources (Taiwan red coix and North peak wild coix) with the highest amino acid content were selected by cluster analysis of various parts, which provided data reference for the feeding of coix.
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