5个枇杷晚熟品种果实氨基酸组成和含量分析  

Analysis of the Compositions and Contents of Amino Acids in Five Late Ripening Loquat Fruits

作　　者：高慧颖[1,2] 姜帆[1,3] 张立杰[1,3] 陈秀妹 郑少泉[1,3] 

机构地区：[1]福建省龙眼枇杷育种工程技术研究中心,福建福州350013 [2]福建省农业科学院农业工程技术研究所,福建福州350003 [3]福建省农业科学院果树研究所,福建福州350013

出　　处：《福建果树》2009年第2期37-41,共5页Fujian Fruits

基　　金：国家科技支撑计划(2007BAD07B01);国家科技基础条件平台项目(2005DKA21002-27);福建省科技厅重点项目(2007Y1002;2008Y0022);福建省财政专项(STIF-Y06);作物种质资源保护项目(NB08-2130135-08)

摘　　要：为了探讨白肉枇杷和红肉枇杷果实的风味和营养品质的差异,利用氨基酸自动分析仪测定了5个晚熟枇杷品种果实的氨基酸含量。结果表明,新白1号枇杷果实中天门冬氨酸和谷氨酸等鲜味类氨基酸含量占总氨基酸的53.9%,明显高于红肉枇杷中的含量;而红肉枇杷的甜味类氨基酸和芳香类氨基酸含量略高于白肉枇杷。白肉枇杷中药用氨基酸含量高于红肉枇杷,而红肉枇杷符合氨基酸模式谱的指标多于白肉枇杷。To study differences between white and red flesh loquat fruit in flavor quality and nutrition quality, contents of amino acids in five late ripening Loquat fruits was detected by Automatic Amino Acid Analyzer. The results showed that the contents of Aspartic Acid （Asp） and Glutamic Acid （Glu） belong to delicious taste amino acid in Xinbai 1 fruits accounted for 53.9% of total amino acids, which were obviously higher than that in red flesh loquat fruit while sweet taste and aromatic amino acid in red flesh fruit were slight higher than that in white flesh fruit. The content of medical amino acid in white flesh loquat fruit was higher while amino acid indexes accord with the pattern spectrum in red flesh fruit were more than those in white flesh fruit.

关 键 词：白肉枇杷 红肉枇杷 氨基酸 鲜味 药用 营养评价 

分 类 号：S667.309.3[农业科学—果树学] TS149[农业科学—园艺学]