温州蜜柑皮中氨基酸及脂肪酸的组成分析研究  

Study on composing component of amino acids and essential oil fatty acids in satsuma orange peel

作　　者：苏东林[1,2] 李高阳[2] 何建新[1] 刘伟[2] 单杨[1] 

机构地区：[1]湖南省农业科学院,湖南省农产品加工研究所,湖南长沙410125 [2]湖南省食品测试分析中心,湖南长沙410125

出　　处：《食品工业科技》2012年第2期100-102,共3页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(2007AA10Z307);湖南省“十一五”重大科技专项(2006NK1002);湖南省产学研结合专项(2009XK6001)

摘　　要：柑橘是我国大宗水果,皮中富含精油、果胶和类黄酮等生物活性成分,是一种具有较高开发价值的资源。应用氨基酸全自动技术分析温州蜜柑皮中的蛋白质,结果表明蛋白质含量为3.446%(干物质),其中必需氨基酸含量1.239%,比重35.956%,略小于大豆分离蛋白的39.4%;蛋氨酸、胱氨酸为限制性氨基酸。采用索氏法对果皮进行萃取,以GC-MS技术对萃取物中的脂肪酸进行分析鉴定,确定含有11种脂肪酸:6种饱和脂肪酸,占总量的26.06%,主要是十六烷酸19.75%;5种不饱和脂肪酸,占总量的66.20%,主要是9,12-十八碳二烯酸(亚油酸)37.14%和亚麻酸19.06%。Citrus is a major kind of fruit in China,its peel is a high valuable source because of abundant essential oils, pectins, flavonoids, etc. Amino acids of protein in satsuma orange peel were analysed by automatic technology.The test result indicated that protein content was 3.446% （ dry substance, m/m） and essential amino acids content was 1.239%.The essential amino acids content of protein was 35.956%,less than which of soybean protein, Met and Cys were limited amino acid in peel.Fatty acids in satsuma orange peel were extracted by Soxhlet extraction apparatus,at the same time, separated and identified by GC-MS. 11 fatty acids identified in peel oil consist of d saturated fatty acids （26.06%）and 5 unsaturated fatty acids（66.20% ）.The saturated fatty acids was mainly composed of hexadecanoic acid （19.75%）, but the unsaturated fatty acids were mainly composed of linoleic acid（37.14% ） and linolenic acid（ 19.06% ）.

关 键 词：温州蜜柑皮 氨基酸 脂肪酸 组成分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]