苦荞发芽过程中游离氨基酸含量的变化  

Changes in concentrations free amino acids during germination of tartary buckwheat

作　　者：夏清[1] 彭聪[2] 宋超[2] 彭镰心[2] 赵钢[2] 

机构地区：[1]四川中医药高等专科学校,四川绵阳621000 [2]成都大学生物产业学院,四川成都610106

出　　处：《西北农林科技大学学报（自然科学版）》2015年第3期199-204,共6页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家现代农业产业技术体系建设专项(CARS-08-D-3);四川省教育厅项目(13ZB0343);2011年四川省"高等教育质量工程"建设项目

摘　　要：【目的】探讨苦荞不同发芽时期游离氨基酸含量的变化规律,为苦荞的综合利用及相关功能性产品的开发提供依据。【方法】采用氨基酸自动分析仪,分别对黔苦5号、沽源苦荞、西荞1号、川荞1号4个苦荞品种种子发芽0,3,6,9,12d的游离氨基酸进行定量检测,分析氨基酸间含量变化的相关性;通过主成分分析,判断发芽过程中氨基酸总量发生变化的主要特征氨基酸;应用聚类分析,研究游离氨基酸的变化规律。【结果】苦荞发芽前后游离氨基酸含量变化较大,发芽12d后,黔苦5号、沽源苦荞、西荞1号、川荞1号总氨基酸含量分别由发芽前的5.40,5.31,4.03,3.82mg/g增加至16.26,19.27,17.91,15.79mg/g;苏氨酸、谷氨酸和亮氨酸含量变化与多种氨基酸呈相反趋势,丝氨酸、天冬氨酸等9种氨基酸是苦荞发芽过程中含量发生变化的主要特征氨基酸,发芽6,9,12d时4种苦荞芽的氨基酸含量不能明显区分。【结论】苦荞发芽前后氨基酸变化较大,可根据产品需要选择发芽时间。【Objective】This study evaluated changes in concentrations of free amino acids at different germination stages of tartary buckwheat(Fagopyrum tataricum)to provide reference for comprehensive utilization and production development of tartary buckwheat.【Method】Free amino acids concentrations at different germination stages(0,3,6,9and 12d)of four tartary buckwheat varieties,Qianku No.5,Guyuan kuqiao,Xiqiao No.1and Chuanqiao No.1,were measured by amino acid analyzer and evaluated by correlation analysis,principal component analysis and hierarchical cluster analysis.【Result】Free amino acids concentrations were significantly different in different germination stages of tartary buckwheat.The total amino acids contents for Qianku No.5,Guyuan kuqiao,Xiqiao No.1and Chuanqiao No.1increased from 5.40,5.31,4.03,and 3.82mg/g in seeds to 16.26,19.27,17.91,and 15.79mg/g in sprouts(12d),respectively.Threonine,glutamate and leucine had negative correlations with many other amino acids.9amino acids including serine and aspartate were the major characteristic amino acids during buckwheat germination.【Conclusion】The contents of amino acids changed significant during germination.Thus,suitable sproutingtime should be selected according to the demand of production.

关 键 词：苦荞 发芽 游离氨基酸 化学计量学 

分 类 号：S517[农业科学—作物学]