3种甘草种子蛋白游离氨基酸组成及呈味特性的对比分析  

Comparative Analysis of Free Amino Acid Composition in Proteins of Seeds of Three Glycyrrhiza Species and the Flavor Characteristics

作　　者：帕尔哈提·柔孜 则拉莱·司玛依 刘源 古丽米热·阿巴拜克日 邓杰 ROZI Parhat;SIMAYI Zelalail;LIU Yuan;ABABAIKERI Gulimire;DENG Jie(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]上海交通大学农业与生物学院,上海200240

出　　处：《食品研究与开发》2023年第8期53-60,218,共9页Food Research and Development

基　　金：新疆维吾尔自治区天山青年博士科技人才培养项目(2019Q074)。

摘　　要：为探究3种甘草种子中游离氨基酸的差异,通过测定游离氨基酸种类和含量,采用氨基酸比值系数法、味道阈值、相关性分析、主成分分析和聚类分析等方法对其进行综合评价。结果表明,甘草种子中氨基酸含量丰富,含有17种氨基酸,总量在8.10 mg/g~12.87 mg/g之间,不同品种之间各类氨基酸含量均存在差异。胀果甘草是氨基酸含量最高的品种,并且其中必需氨基酸的比值系数分达到69.02。在呈味氨基酸中,鲜味氨基酸所占比例最高,为51.95%,其中谷氨酸为主要贡献者;药用氨基酸含量也很丰富,所占比例为70.59%~73.19%。胀果甘草综合得分在3种甘草种子之中最高,为4.16。系统聚类法将各类氨基酸大致分为2类,可以较好地反映出不同品种之间的差异性。甘草种子中氨基酸种类丰富,且富含呈味氨基酸和药用氨基酸,营养价值高,有望成为新资源食品。This study aims to explore the difference in free amino acids among seeds of three Glycyrrhiza species.To be specific,the types and content of the free amino acids were determined by amino acid analyzer.Ratio coefficient of amino acid(RC),taste activity value(TAV),correlation analysis,principal component analysis,and clustering analysis were used for comprehensive evaluation.The results showed that seeds of the three Glycyrrhiza species were rich in amino acids(17 kinds,total content:8.10 mg/g-12.87 mg/g)and that the content of various amino acids was different among seeds of the three species.Seeds of Glycyrrhiza inflata topped the three species in amino acid content,and the score of RC of essential amino acids stood at 69.02.Among the flavor amino acids,umami amino acids accounted for the largest proportion(51.95%),and glutamine was the main contributor.The content of medicinal amino acids was also high(70.59%-73.19%).Seeds of G.inflata won the highest comprehensive score(4.16).Clustering analysis roughly classified various types of amino acids into two categories.The clustering analysis result was consistent with that of principal component analysis,which reflected the difference in amino acids among seeds of different species.Seeds of Glycyrrhiza boast many kinds of amino acids and are rich in flavor amino acids and medicinal amino acids,which are thus of high nutritional value and show potential as a nutritional food.

关 键 词：甘草种子 游离氨基酸 呈味氨基酸 药用氨基酸 主成分分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]