不同品种荔枝果实游离氨基酸分析  

Analysis of Free Amino Acids in Litchi Fruits from Different Cultivars

作　　者：杨苞梅[1] 姚丽贤[1] 国彬[1] 何兆桓[1] 李国良[1] 周昌敏[1] 涂仕华 

机构地区：[1]广东省农业科学院土壤肥料研究所广东省养分资源循环利用与耕地保育重点实验室,广东广州510640 [2]国际植物营养研究所成都办事处,四川成都610066

出　　处：《食品科学》2011年第16期249-252,共4页Food Science

基　　金：国家现代农业产业技术体系建设专项(nycytx-32);国际植物营养研究所资助项目

摘　　要：为探明荔枝果实中游离氨基酸组成及含量,采用AccQ.Tag柱前衍生反相高效液相色谱法测定紫娘喜、大丁香、黑叶、兰竹和甜眼荔枝果实中的17种游离氨基酸含量。结果表明:测定方法重现性好,精密度高;甜眼果实中的人体必需氨基酸含量占氨基酸总量的36.4%,人体必需氨基酸含量与非必需氨基酸含量之比为0.57,较接近理想蛋白质的标准要求;紫娘喜、大丁香、黑叶、兰竹和甜眼荔枝果实均含有丰富的药效氨基酸、鲜味氨基酸、甜味氨基酸以及少量的芳香族氨基酸,但不同品种间的含量及比例差异较大。因此,不同荔枝品种的口感和风味明显不同。An AccQ·tag precolumn derivatization and reversed phase HPLC method was presented to determine the contents of 17 free amino acids in litchi fruits from 5 different cultivars,Ziniangxi,Dadingxiang,Heiye,Lanzhu and Tianyan.The method proved highly reproducible and precise.The ratio of essential amino acids to total amino acids was 36.4% and to non-essential amino acids 0.57 in Tianyan,indicating good agreement with the ideal human protein requirements.The five litchi cultivars were all rich in medicinal,umami and sweet amino acids with a difference in their contents and small amounts of several aromatic amino acids were also found.Therefore,different litchi cultivars distinctly differ in taste and flavor.

关 键 词：反相高效液相色谱法 6-氨基喹啉基-N-羟基琥珀酰亚胺基-氨基甲酸酯(AQC) 氨基酸 荔枝 

分 类 号：S667.1[农业科学—果树学]