核桃内种皮游离氨基酸呈味特征及其营养评价  

Study on Flavor Characteristics and Nutritional Evaluation of Free Amino Acids in Walnut Pellicle

作　　者：彭佳佳 张小军[1] 田鑫 杨燕君 段国锋[1] 高鹏 刘群龙[1] PENG Jiajia;ZHANG Xiaojun;TIAN Xin;YANG Yanjun;DUAN Guofeng;GAO Peng;LIU Qunlong(College of Horticulture,Shanxi Agricultural University,Jinzhong 030801,China;Fruit Research Institute,Shanxi Agricultural University,Taiyuan 030031,China)

机构地区：[1]山西农业大学园艺学院,山西晋中030801 [2]山西农业大学果树研究所,山西太原030031

出　　处：《食品工业科技》2023年第22期226-232,共7页Science and Technology of Food Industry

基　　金：山西省水利科学技术计划项目(2022GM048);晋中市科技重点研发计划(Y212013)。

摘　　要：为探究不同品种核桃内种皮游离氨基酸组成、呈味特征和营养价值,本研究对6个核桃品种内种皮中游离氨基酸含量进行检测,并进行滋味活性值(Taste Activity Value,TAV)分析、主成分分析和综合评价。结果表明,不同品种核桃内种皮共检出17种游离氨基酸,总含量为2673.86~3490.12 mg/kg,9种药用氨基酸占氨基酸总量57.67%~68.23%,且Leu为内种皮第一限制性氨基酸。内种皮游离氨基酸主要成分为:Glu、Asp、Thr、Cys和Arg,其中Glu含量最高。6个品种中Glu的TAV值为2.34~3.81,对内种皮鲜味贡献最大。‘京861’、‘薄壳香’和‘金薄香8号’中Arg的TAV值为1.03~1.26,对内种皮苦味有贡献。鲜味氨基酸为含量最高的呈味氨基酸,芳香族氨基酸含量最低,‘农核1号’、‘京861’、‘薄壳香’和‘金薄香8号’内种皮苦味氨基酸与甜味氨基酸含量的比值>1,‘汾核2号’和‘汾核4号’内种皮苦味氨基酸与甜味氨基酸含量的比值<1,且氨基酸综合质量较高。核桃内种皮氨基酸营养价值和药用价值较高,滋味苦涩,作为补充Thr、Ile和含硫氨基酸的食品辅料开发利用的同时,增加食物整体滋味的丰富性。In order to explore the composition,taste characteristics and nutritional value of free amino acids in pellicle of different varieties of walnut,the content of free amino acid in the pellicle of 6 walnut varieties was detected,and the taste activity value(TAV)analysis,principal component analysis and comprehensive evaluation were carried out.The results showed that a total of 17 free amino acids could be detected in the pellicle of walnut,with a total content of 2673.86~3490.12 mg/kg.Nine medicinal amino acids accounted for 57.67%~68.23%of the total amino acids,and Leu was the first limiting amino acid in the pellicle.Glu,Asp,Thr,Cys and Arg were the main amino acids of free amino acids in the pellicle,with Glu having the highest content.The TAV value of Glu among the six cultivars was 2.34~3.81,which contributed the most to the umami of the pellicle.The TAV values of Arg in'Jing 861','Bokexiang'and'Jinboxiang 8'were 1.03~1.26,which contributed to the bitterness of the pellicle.Among the flavor amino acids,the content of umami amino acids was the highest,while aromatic amino acids had the lowest contentm.The ratio of bitter to sweet amino acid content in the'Nonghe 1','Jing 861','Bokexiang'and'Jinboxiang 8'was greater than 1.While the ratio of bitter to sweet amino acid content in the'Fenhe 2'and'Fenhe 4'was less than 1.The comprehensive quality of amino acids was also relatively higher.The amino acids in pellicle had high nutritional value and medicinal value,and the taste was bitter,as a food auxiliary material to supplement Thr,Ile and sulfur-containing amino acids,it could increase the overall taste richness of food.

关 键 词：核桃 内种皮 呈味氨基酸 滋味 

分 类 号：S664.1[农业科学—果树学]