龙眼干加工过程氨基酸的动态变化  

Dynamics of Amino Acids in Arillus Longan During Drying Process

作　　者：张哲[1,2] 吴光亮[2,3] 潘德灼[2,3] 陈芸[3] 陈伟[3] 黄榕辉[3] 陈伟 

机构地区：[1]福建农林大学林学院,福建福州350002 [2]福建农林大学分子细胞与系统生物学中心,福建福州350002 [3]福建农林大学生命科学学院,福建福州350002

出　　处：《福建农业学报》2014年第7期682-687,共6页Fujian Journal of Agricultural Sciences

基　　金：福建省自然科学基金项目(2012J01078;2013J01076)

摘　　要：采用氨基酸全自动分析仪测定龙眼干加工过程中氨基酸的含量,对氨基酸水平和组成进行分析。结果表明,龙眼干不同加工时期的总氨基酸和游离氨基酸含量均不同程度下降,龙眼干制完成后的降幅分别达到64.30%和71.03%,但是药效氨基酸占总氨基酸的比值却略有升高,鲜味氨基酸占游离氨基酸的比值也略有上升,这说明龙眼干的药用价值在加工过程中不但没有降低,而且还有所提高。因此,龙眼干是一种药食两用的滋补品。To evaluate the economic value of dried longan , the contents of amino acids constituent during heating process were determined by amino acid analyzer . The results showed that total amino acids and free amino acids contents were remarkably decreased during the different drying processes , declining by 64.30% and 71.03%respectively , but the ratios of efficacious amino acids to total amino acids and of umami-related amino acids to free amino acids were slightly elevated ,which suggested that the medical value of dried longan was not decreased rather improved a little .Therefore ,dried longan was a kind of medicine and food supplements .

关 键 词：龙眼干 总氨基酸 游离氨基酸 经济价值 

分 类 号：S609[农业科学—园艺学]