陕北红枣的氨基酸分析  

Analysis of Amino Acids in Fruits of Chinese Jujube from North Shaanxi Province

作　　者：陈宗礼[1] 贺晓龙[1] 张向前[1] 齐向英[1] 赵满兴[1] 薛碧荣[1] 

机构地区：[1]陕西省红枣重点实验室/陕西省区域生物资源保育与利用工程技术研究中心/延安大学生命科学学院,陕西延安716000

出　　处：《中国农学通报》2012年第34期296-303,共8页Chinese Agricultural Science Bulletin

基　　金：陕西省科技统筹创新工程计划项目"枣树组织培养育种技术研究"(2011HBGC-21);陕西省科技发展计划项目"陕北红枣功能性成分的分离提取与利用研究"(2009K01-09);延安市科技计划项目"陕北枣树资源调查与种质园建设"(2009KN-25);延安大学重点科研项目"枣树良种选育技术研究"(YDKY2010003)

摘　　要：测定陕北红枣中的氨基酸组成及其含量,为深入研究和开发利用中国特有枣资源提供科学依据。以中国陕北特产的几个品种枣果为材料,采用盐酸水解法,利用日立L-8900全自动氨基酸分析仪对其所含氨基酸进行定性、定量分析。分析结果显示,各品种枣果中均含有至少16种氨基酸,平均总含量为(4.57±0.60)mg/100g,变异系数0.75。其中,有7种人体必需氨基酸,平均质量分数20.35%±4.14%;2种儿童必需氨基酸,平均质量分数2.43%±0.46%;9种药效氨基酸,平均质量分数36.17%±2.98%;6种芳香族氨基酸,平均质量分数17.33%±3.61%;4种鲜味氨基酸,平均质量分数22.71%±3.94%;4种甜味氨基酸,平均质量分数58.48%±3.09%;3种支链氨基酸,平均质量分数7.15%±0.48%;支链氨基酸与芳香族氨基酸的比值(支/芳比值)42.98%±9.37%。红枣中含有至少16种氨基酸,它们含量丰富,尤以味觉氨基酸、支/芳比值、药效氨基酸和必需氨基酸的组成比较高,是赋予红枣甜香可口独特风味和滋补养身保健特征的主要内在因素。红枣的蛋白质品质是遗传和环境共同作用的结果,品种间及同一品种不同栽培地所产枣果的总氨基酸及必需氨基酸含量有差异。这些结果为红枣的深度和广度开发利用奠定了重要基础。This study was performed to determine the content and constituents of amino acids in fruits of Chinese Date（Zizyphus jujuba Mill） from north Shaanxi Province,so as to provide the scientific basis for utilization of those materials and further research.In order to provide information for amino acids were extracted using the hydrochloric acid hydrolysis method,and contents of amino acids and their constituents were determined on an automatic amino acid analyzer.From each type of tissues,16 amino acids were identified,and the mean total amino acid content were（4.57±0.60）mg/100g,and the variation coefficient were 0.75.Among them,there were 7 kinds of essential amino acids for human nutrients;the mass fraction（percent in total amino acid） of essential amino acids for humans was 20.35%±4.14%.2 kinds of essential amino acids for children and mass fraction of essential amino acids for children was 2.43%±0.46%.9 kinds of medicinal amino acids mass fraction of medicinal amino acids was 36.17%±2.98%.6 kinds of aromatic amino acids and the mass fraction of aromatic amino acids was 17.33%±3.61%.4 kinds of umami tasty amino acids and the mass fraction of umami amino acids was 22.71%±3.94%.4 kinds of sweetness amino acids and the mass fraction of branched-chain amino acids was 58.48%±3.09%.3 kinds of branched amino acids and the mass fraction of branched-chain amino acids was 7.15%±0.48%.And the ratio of branched amino acids/aromatic amino acids was 42.98%±9.37%.In Chinese jujube had contained at least 16 amino acid,they content were rich,especially in taste amino acids,ratio of branched amino acids/aromatic amino acids,pharmacodynamic amino acids and essential amino acids composition of the was higher,was to give the jujube sweet delicious unique flavor and good health tonic the main characteristics of internal factors.These results for jujube width and depth of the development and utilization of laid an important foundation.

关 键 词：陕北红枣 氨基酸 定性定量分析 

分 类 号：S665.1[农业科学—果树学]