不同产地藏红花游离氨基酸比较分析  

Comparative Analysis of Free Amino Acids in Saffron(Crocus sativus L.) from Different Producing Areas

作　　者：邓重梨 张媛[1] 向建英[1] 杨军文 邓国宾[1] Deng Chongli;Zhang Yuan;Xiang Jianying;Yang Junwen;Deng Guobin(Yunnan Academy of Biodiversity,Southwest Forestry University,Kunming 650224,China)

机构地区：[1]西南林业大学云南生物多样性研究院,云南昆明650224

出　　处：《中国野生植物资源》2023年第3期26-31,共6页Chinese Wild Plant Resources

基　　金：云南省三年行动计划(2018DS003)。

摘　　要：目的:研究不同产地藏红花中游离氨基酸含量,为藏红花的研究、产品设计和开发提供理论支持。方法:以云南维西、上海、西藏、伊朗等地藏红花为实验材料,采用氨基酸自动分析仪对藏红花中游离氨基酸进行了测定。结果:(1)供试样品中除上海样品中检出17种游离氨基酸,其余样品均检出18种氨基酸,各样品中氨基酸总量分别为维西3号样品(编号为W3)981.464(mg/100 g)、维西2号样品(编号为W2)882.646 (mg/100 g)、维西1号样品(编号为W1)785.140 (mg/100 g)、西藏样品(编号为XZ)325.106 (mg/100 g),上海样品(编号为SH)312.369 (mg/100 g)、伊朗样品(编号为YL)310.427 (mg/100 g);(2)在游离氨基酸中,有赖氨酸、苯丙氨酸、苏氨酸、异亮氨酸、亮氨酸、缬氨酸等6种人体必需氨基酸;有谷氨酸、谷氨酰胺、天冬酰胺和天门冬氨酸等4种鲜味氨基酸;有丝氨酸、甘氨酸和丙氨酸等3种甜味氨基酸;有冬酰胺、天冬氨酸、谷氨酸、甘氨酸、亮氨酸、酪氨酸、赖氨酸、苯丙氨酸、精氨酸等9种药效氨基酸;(3)藏红花游离氨基酸中,丙氨酸含量最高,其次为γ-氨基丁酸。结论:游离氨基酸作为藏红花功能的重要组成部分,具有更高的营养价值和开发利用价值,通过对藏红花游离氨基酸含量的研究,可为藏红花的研究、产品设计和开发提供更多的理论支持。Objective:In order to study the content of free amino acids in saffron from different producing areas and provide theoretical support for the research,product design and development of saffron.Methods:Using saffron from Weixin(Yunnan),Shanghai,Tibet,and Iran as experimental materials,the free amino acids in saffron were determined using an automatic amino acid analyzer.Results:(1) There were 17 kinds of free amino acids detected in the samples from Shanghai,and 18 kinds of amino acids were detected in the rest of the samples.The total amount amino acids in each sample was Weixi No.3 sample(W3)981.464(mg/100 g),Weixin No.2 sample(W2)882.646(mg/100 g),Weixin No.1 sample(W1)785.140(mg/100 g),Tibet sample(XZ)325.106(mg/100 g),Shanghai sample(SH)312.369(mg/100 g),Iran sample(YL)310.427(mg/100 g).(2) Among the free amino acids,there are six essential amino acids for human body,such as lysine,phenylalanine,threonine,isoleucine,leucine and valine;There are four kinds of delicious amino acids such as glutamate,glutamine,asparagine and aspartic acid;There are three sweet amino acids such as serine,glycine and alanine;There are nine pharmacodynamic amino acids such as asparagine,aspartic acid,glutamate,glycine,leucine,tyrosine,lysine,phenylalanine and arginine;(3) Among the free amino acids in saffron,the content of alanine was the highest,followed by γ-aminobutyric acid.As an important component of saffron functions,free amino acids have higher nutritional value as well as development value.The research on the content of free amino acids in saffron can provide more theoretical support for the research,product design and development of saffron.

关 键 词：藏红花 游离氨基酸 不同产地 

分 类 号：N34[自然科学总论]