不同类型茄子果实主要营养成分和氨基酸含量分析  

Analysis of Major Nutritional Components and Amino Acid Contents in Fruits of Different Types Eggplant

作　　者：惠志明[1,2] 张树根 邓晓梅[1,2] 邢永萍 张秦[1,2] 王振泉 张军民 HUI Zhiming;ZHANG Shugen;DENG Xiaomei;XING Yongping;ZHANG Qin;WANG Zhenquan;ZHANG Junmin(Laboratory of Plant Tissue Culture Technology of Haidian District,Beijing 100091,China;Beijing Engineering and Technological Research Center of Plant Tissue Culture,Beijing 100091,China;Beijing Haihua Biotechnology Co.,Ltd.,Beijing 100091,China)

机构地区：[1]北京市海淀区植物组织培养技术实验室,北京100091 [2]北京市植物组织培养工程技术研究中心,北京100091 [3]北京海花生物科技有限公司,北京100091

出　　处：《中国蔬菜》2024年第3期97-103,共7页China Vegetables

基　　金：北京市海淀区财政专项资金资助项目(11010823T000002111976)。

摘　　要：为了解茄子果实营养品质特性,对3种类型、15个茄子DH系的果实糖度、有机酸含量、可溶性糖含量、糖酸比、可溶性固形物含量、固酸比、游离氨基酸含量进行测定分析。结果表明,3种不同类型茄子的糖度和固酸比由高到低均为紫萼紫黑圆茄>紫萼紫黑长茄>绿萼紫黑长茄;有机酸含量为绿萼紫黑长茄>紫萼紫黑长茄>紫萼紫黑圆茄;葡萄糖、蔗糖含量均以绿萼紫黑长茄最高,果糖含量以紫萼紫黑圆茄最高;可溶性固形物含量以紫萼紫黑长茄最高;味感为鲜味、甜味的天冬氨酸、丝氨酸、甘氨酸含量由高到低均为紫萼紫黑圆茄>紫萼紫黑长茄>绿萼紫黑长茄,味感为酸甜味、苦味的天冬酰胺、精氨酸含量由高到低均为紫萼紫黑长茄>绿萼紫黑长茄>紫萼紫黑圆茄;紫萼紫黑长茄和绿萼紫黑长茄主要营养成分和游离氨基酸含量的变异度普遍高于紫萼紫黑圆茄。In order to understand the nutritional quality characteristics of eggplant fruit,this study measured and analyzed the contents of fruit sugar degree,organic acid,soluble sugar,sugar-acid ratio,soluble solids,solid-acid ratio,and free amino acid in 15 eggplant DH lines of 3 types.The results showed that in terms of sugar degree and solid-acid ratio of the 3 different types eggplant ranking from high to low as follows:purple-black round eggplant with purple calyx(PREPC)>purple-black long eggplant with purple calyx(PLEPC)>purple-black long eggplant with green calyx(PLEGC).The rank of organic acid content from high to low was PLEGC>PLEPC>PREPC.The contents of glucose and sucrose in PLEGC were the highest.While,fructose content in PREPC was the highest.Soluble solid content in PLEPC was the highest.The contents of aspartic acid,serine,and glycine,tasted as umami and sweet ranking from high to low were PREPC>PLEPC>PLEGC.The contents of asparagine and arginine,tasted as sweet-sour and bitter,ranking from high to lowe were PLEPC>PLEGC>PREPC.The variation degree of main nutrient and free amino acid contents in PLEPC and PLEGC was generally higher than those in PREPC.

关 键 词：茄子 糖度 糖酸比 固酸比 游离氨基酸 

分 类 号：S641.1[农业科学—蔬菜学]