| 苦瓜干制前后氨基酸组分的变化 |
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| 引用本文： | 柯李晶,鲁伟,常景立,袁凤英,饶平凡,周建武.苦瓜干制前后氨基酸组分的变化[J].氨基酸和生物资源,2010,32(2):14-16. |
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| 作者姓名： | 柯李晶 鲁伟 常景立 袁凤英 饶平凡 周建武 |
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| 作者单位： | 福州大学生物工程研究所,福建,福州,350002;福州大学生物工程研究所,福建,福州,350002;福州大学生物工程研究所,福建,福州,350002;福州大学生物工程研究所,福建,福州,350002;福州大学生物工程研究所,福建,福州,350002;福州大学生物工程研究所,福建,福州,350002 |
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| 基金项目： | 福建省科技厅重大专项，福建省科技厅重点项目 |
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| 摘 要： | 经酸水解,利用氨基酸自动分析仪测定干制加工前后的苦瓜中总氨基酸和游离氨基酸含量。结果表明干制前后的苦瓜在氨基酸质量分数上有明显差别,总氨基酸质量分数分别为11.99%和10.87%,游离氨基酸分别为2.36%和0.70%。结论:干制前后的苦瓜中氨基酸质量分数差别明显,其中碱性氨基酸质量分数的变化尤其显著,总氨基酸中精氨酸质量分数下降50%,在游离氨基酸中下降78%;同时还原糖质量分数也由干制前的4.86%下降为干制后的1.86%,说明苦瓜干制过程中发生了美拉德反应,造成了氨基酸和还原糖含量的下降。
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| 关 键 词： | 苦瓜 氨基酸 美拉德反应 |
Effects of Heat Drying Process on Amino Acid Content of Momordica charantia L. |
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| KE Li-jing,LU Wei,CHANG Jing-li,YUAN Feng-ying,RAO Ping-fan,ZHOU Jian-wu.Effects of Heat Drying Process on Amino Acid Content of Momordica charantia L.[J].Amino Acids & Biotic Resources,2010,32(2):14-16. |
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| Authors: | KE Li-jing LU Wei CHANG Jing-li YUAN Feng-ying RAO Ping-fan ZHOU Jian-wu |
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| Institution: | KE Li-jing,LU Wei,CHANG Jing-li,YUAN Feng-ying,RAO Ping-fan,ZHOU Jian-wu(Institute of Biotechnology Fuzhou University,Fujian,350002,China) |
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| Abstract: | To analyze amino acids of Momordica charantia L.samples,heat drying.(60℃) was used and compared with fresh samples.Total amino acid(TAA) and the free amino acid(FAA) were determined by acid hydrolysis and amino acid analyzer.Both of the TAA and FAA decreased,from 11.99% to10.87% and from 2.36% to 0.70%,respectively.The basic amino acids declined dramatically,particularly arginine,which dropped by 50% in TAA and 78% in FAA.Together with the decrease of reducing sugars,from 4.86% to 1.86%.These concentration changes indicated the occurring of Maillard reaction during the heat drying process. |
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| Keywords: | Momordica charantia L amino acid Maillard reaction |
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