不同品种荔枝果汁氨基酸和糖类的测定与分析  

Determination and analysis of amino acids and sugars in different types of Litchi juice

作　　者：彭颖[1,2] 周如金[1] 

机构地区：[1]广东石油化工学院化工学院,茂名525000 [2]华中农业大学食品科技学院,武汉430070

出　　处：《中国食品添加剂》2017年第4期173-177,共5页China Food Additives

基　　金：广东省科技计划项目(2016B010122032);广东省科技计划项目(2014B040404027)

摘　　要：采用日立L-8800型氨基酸自动分析仪,测定了五个不同品种的荔枝果汁的游离氨基酸和水解氨基酸含量。结果表明:荔枝果汁富含人体必需氨基酸、鲜味氨基酸和药效氨基酸,其中必需氨基酸含量为18.68%~23.25%;鲜味氨基酸含量为30.80%~58.23%;药效氨基酸的含量为21.91%~52.79%。其中,γ-氨基丁酸含量达到游离氨基酸总量的38.6%。此外,荔枝中的还原糖主要以果糖和葡萄糖的形式存在,黑叶和妃子笑品种的荔枝以积累单糖为主,属单糖积累型。In this study,free amino acid and hydrolytic amino acid content of five different kinds of Litchi juice were measured with Hitachi L-8800 automatic amino acid analyzer.Results showed that Litchi juice is rich in essential amino acids,flavour amino acids and drug-effective amino acids,and the essential amino acid content is from 18.68% to 23.25%;taste amino acids is 30.80% to 58.23%;drug-effective amino acids is 21.91% to 52.79%.Among them,the γ-amino butyric acid content reached 38.6% of the total free amino acids.In addition,the reducing sugars in Litchi mainly exist in the form of fructose and glucose,black leaf and Feizixiao Litchi variety mainly accumulates monosaccharide,thus an accumulation type of monosaccharide.

关 键 词：荔枝 品种 氨基酸 糖类 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]