测定荔枝核中的游离氨基酸  

Determination of Free Amino Acids in Litchi Stone

作　　者：黄雪松[1] 陈杰[1] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广州510632

出　　处：《氨基酸和生物资源》2007年第2期11-14,共4页Amino Acids & Biotic Resources

摘　　要：采用氨基酸自动分析仪测定荔枝核水提取液、醇提取液样品。在醇提取液中游离氨基酸的含量高于水提取液,在两种提取液中共检出了21种游离氨基酸(其中4种为未知氨基酸,6种必需氨基酸);已知游离氨基酸的质量分数为307μg.kg-1(醇提取液)和269μg.kg-1(水提取液),总游离氨基酸的质量分数为500μg.kg-1,必需氨基酸的量占总游离氨基酸量的44%。结论:荔枝核中的游离氨基酸具有利用价值。To investigate the kinds and contents of the free amino acid （FAA） in litchi stone, the powder of litchi stone was extracted in the distilled water and alcohol solution. And the extracted samples of FAA were measured by an Automatic Amino Acid Analyzer. There were 21 kinds of FAA, of which 4 were unidentified and 6 were essential amino acids. Identified FAA contents were 307 μg·kg^-1（ alcohol extract）and 269μg·kg^-1（ distill water extract）. Total FAA was 500μg·kg^-1 and essential FAA was 44% in total FAA. FAA of litchi stone could be used in the food and medical industry.

关 键 词：荔枝(Litchi CHINENSIS Sonn) 荔枝核 氨基酸 测定 

分 类 号：S667.1[农业科学—果树学]