鲜食核桃冷藏期间氨基酸组分及含量的变化  

Changes of Amino Acid Composition and Contents in Fresh Walnut of Different Varieties during Cold Storage

作　　者：马艳萍[1] 吕新刚[1] 刘丹[1] 马惠玲[1] 

机构地区：[1]西北农林科技大学,陕西杨凌712100

出　　处：《食品研究与开发》2013年第21期112-115,共4页Food Research and Development

基　　金：国家自然科学基金项目(31200518);陕西省自然科学基金项目(2011JQ3002);西北农林科技大学基本科研基金项目(QN2011014)

摘　　要：为探讨鲜食核桃冷藏期间氨基酸组分、含量变化规律及其品种间差异性,以辽核4号（L4）、西扶1号（X1）和西扶2号（X2）核桃品种为试材,采用0.03 mm聚乙烯（PE）袋包装后,在（0±1）℃、RH70 ％～80％条件下贮藏,定期对其氨基酸组分及含量进行测定.结果显示,鲜食核桃富含17种氨基酸,其中人体必需氨基酸7种,必需氨基酸占氨基酸总量的28.88％;氨基酸总量、人体必需氨基酸、儿童必需氨基酸、必需氨基酸分（AAS）、味觉氨基酸及药效氨基酸含量均在30d内升至最高,之后保持下降趋势;贮藏期间,各种氨基酸组分含量受品种影响较大,其中以L4品种的氨基酸含量最高,必需氨基酸最接近人体需要,利用率最高.The purpose of this research was to discuss the changes and differences of compositions and contents of amino acid in ＇Liaohe4＇ （I_A）, ＇Xiful＇ （X1） and ＇Xifu2＇ （X2） fresh walnuts which were packed in 0.03 mm polyethylene bags and stored at the temperature of （0±1）℃, the relative humidity of 70 %-80 % , and the amino acid contents were determined regularly. The results indicated that fresh walnut was rich in 17 kinds of amino acids, in which content of 7 kinds of essential amino acids accounted for 28.88 % of total amino acids ; the contents of total amino acids, essential amino acids, essential amino acids for children, amino acid score （AAS）, gustatory and medicine-effect amino acids were the highest when storing for 30 d, then followed by the overall downward trend ; all kinds of amino acids contents were greatly affected by varieties of fresh walnut. In general, the content of amino acids was the highest in L4 walnuts in which the essential amino acids is the closest to the body needs and L4 is of the highest utilization in amino acids.

关 键 词：鲜食核桃 冷藏 氨基酸组分 必需氨基酸 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]