软枣猕猴桃鲜果、果酒和果酱中氨基酸组分分析  

Analysis of amino acids in the fruit,fruit wine and jam of Actinidia arguta

作　　者：秦红艳[1] 张宝香[1] 艾军[1] 赵滢[1] 李晓艳[1] 杨义明[1] 赵卉[1] 范书田[1] 刘迎雪[1] 

机构地区：[1]中国农业科学院特产研究所,吉林长春130122

出　　处：《食品工业科技》2015年第6期355-358,共4页Science and Technology of Food Industry

基　　金：国公益性行业(农业)科研专项(20110337);吉林省科技发展计划项目(20100249);吉林省财政厅科研育种项目

摘　　要：为了更好评价软枣猕猴桃的营养价值,对软枣猕猴桃鲜果、果酒和果酱的氨基酸组分进行了分析比较。结果表明,软枣猕猴桃含有17种氨基酸,蛋氨酸+胱氨酸为软枣猕猴桃的第一限制性氨基酸,加工果酒和果酱中17种氨基酸的种类没有变化,含量略有降低,但氨基酸比值系数分值升高,说明加工后必需氨基酸的配比更加合理,更有利于人体吸收利用。In order to evaluate the nutritional value of Actinidia arguta,the amino acid composition of Actinidia arguta fruit,wine and jam were analyzed and compared. The results showed that Actinidia arguta contained 17 kinds of amino acids, Met＋Cys being of the first limiting amino acid. There was no change of the kinds of amino acids in processing of wine and jam,but the contents of amino acids decreased,and the score of RC increased,indicating that essential amino acid ratio was more reasonable,and more conducive to the human body absorption and utilization after processing.

关 键 词：软枣猕猴桃 果酒 果酱 氨基酸 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]