不同番茄品种果实中氨基酸含量分析  

Analysis of amino acid content in fruits of different tomato varieties

作　　者：杨宇 崔璨 张喜春[1] 郭仰东 YANG Yu;CUI Can;ZHANG Xi-chun;GUO Yang-dong(College of Plant Science and Technology,Beijing University of Agriculture,Beijing 102206,China;College of Horticulture,China Agricultural University,Beijing 100193,China)

机构地区：[1]北京农学院植物科学技术学院,北京102206 [2]中国农业大学园艺学院,北京100193

出　　处：《湖北农业科学》2022年第24期136-139,共4页Hubei Agricultural Sciences

基　　金：中俄合作交流项目(2011DFR31180-3)。

摘　　要：以北京市昌平区7个番茄(Solanum lycopersicum L.)品种为试验材料,采用氨基酸自动分析仪对番茄果实中氨基酸组分进行分析。结果表明,7个番茄果实中氨基酸总量为7.83%~10.79%,人体必需氨基酸含量为2.46%~3.65%,有效氨基酸含量为3.48%~7.43%。7个品种中17种氨基酸含量最高的为谷氨酸,其中大黄888中谷氨酸含量达3.554%,而胱氨酸、组氨酸和赖氨酸的含量很少,品种尖黄的各种氨基酸含量均相对较高,而品种“0-33-1”的氨基酸含量最接近FAO/WHO氨基酸理想模式的要求,表明不同番茄品种在营养学上有较大的差异,同时为较优的番茄品种推广提供了理论依据。These varieties came from Changping District of Beijing City.The total amino acids in tomato fruit were 7.83%~10.79%,the essential amino acids in the human body were 2.46%~3.65%,and the effective amino acids were 3.48%~7.43%.Among the 7 varieties,the highest content of 17 kinds of amino acids was glutamic acid,among which the content of glutamic acid in Dahuang 888 was3.554%,while the content of cystine,histidine and lysine was very low.There was relatively high content of various amino acids for variety Jianhuang.The amino acid content of“0-33-1”was closest to the requirement of FAO/WHO ideal amino acid pattern.The results showed that there were great differences in nutrition among different tomato varieties,and provided a theoretical basis for the promotion of better tomato varieties.

关 键 词：番茄(Solanum lycopersicum L.) 果实 氨基酸 含量 分析 

分 类 号：S641.2[农业科学—蔬菜学]