橄榄果实中糖和氨基酸组成与含量分析  

Analysis on Compositions and Contents of Sugars and Amino Acids in Fruits of Chinese Olive

作　　者：万继锋[1] 吴如健[1] 韦晓霞[1] 陈瑾[1] 胡菡青[1] 潘少霖[1] 

机构地区：[1]福建省农业科学院果树研究所,福建福州350013

出　　处：《福建农业学报》2013年第5期472-477,共6页Fujian Journal of Agricultural Sciences

基　　金：国家科技支撑计划项目(2007BAD07B01);农业部热带作物种质资源保护项目(10RZZY-20;11RZZY-30;12RZZY-42);福建省科技计划项目--省属公益类科研院所基本科研专项(2011R1016-1);福建省财政专项--福建省农业科学院科技创新团队建设项目(CXTD2011-19)

摘　　要：对5个橄榄品种(系)果实中糖与氨基酸组成与含量进行分析。结果表明,橄榄果实中可溶性总糖含量为2.43%～4.47%,蔗糖含量为1.08%～2.90%,还原糖含量为1.15%～1.48%。橄榄果实均含有17种氨基酸,包括苯丙氨酸、苏氨酸和赖氨酸等7种人体必需氨基酸(色氨酸未检测),组氨酸和精氨酸2种儿童必需氨基酸,胱氨酸和酪氨酸2种半必需氨基酸及6种非必需氨基酸,总氨基酸含量为688.26～1 109.52mg·hg-1,必需氨基酸、味觉氨基酸和药用氨基酸占总氨基酸含量的比例分别为24.13%～25.80%、90.41%～91.47%和67.98%～72.97%。橄榄果实中可溶性糖含量和氨基酸含量存在相关性;可溶性总糖含量与蔗糖含量呈极显著正相关,与丝氨酸、丙氨酸、组氨酸、甜味类氨基酸含量呈显著正相关;还原糖含量与天门冬氨酸含量呈显著正相关。The compositions and contents of sugars and amino acids in fruits of Chinese olive from 5 different cultivars （strains） were analyzed. The results showed that the contents of total soluble sugar, sucrose and reducing sugar in the fruits of Chinese olive were between 2.43% - 4.47%, 1.08% - 2.90% and 1.15% - 1.48%, respectively. All fruits of Chinese olive from 5 cultivars （strains） contained 17 kinds of amino acids, including seven human body essential amino acids such as phenylalanine, threonine, lysine and so on （tryptophan not detected）, two children essential amino acids （histidine and arginine）, two semi-essential amino acids （cystine and tyrosine） and 6 kinds of non-essential amino acids. The total content of amino acids in the fruits of Chinese olive from 5 different cultivars （strains） ranged from 688.26 to 1 109.52 mg · hg-1. The ratios of essential amino acids, taste amino acids and medicinal amino acids to total amino acids were between 24.13%-25.80%, 90. 41%-91. 47% and 67.98%- 72.97%, respectively. There was correlation between the contents of soluble sugars and amino acids in fruits of Chinese olive. The content of total soluble sugar was highly significantly positive correlated with the content of sucrose, and significant positive correlated with the contents of sweet amino acids such as serine, alanine and histidine. The content of reducing sugar was significant positive correlated with the content of aspartic acid.

关 键 词：橄榄 果实 糖 氨基酸 组分分析 

分 类 号：S667.5[农业科学—果树学]