| 不同品种柑橘果肉中氨基酸的测定与分析 |
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| 引用本文： | 张迪,谢鸿根,潘鹤立,孙建华,陈源,潘东明.不同品种柑橘果肉中氨基酸的测定与分析[J].亚热带植物科学,2018,47(4):322-326. |
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| 作者姓名： | 张迪 谢鸿根 潘鹤立 孙建华 陈源 潘东明 |
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| 作者单位： | (1.福建农林大学园艺学院，福建 福州 350002；2.福建省农业科学院农业工程技术研究所，福建 福州 350003；3.儋州市农林科学院，海南 儋州 571700) |
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| 基金项目： | 福建省自然科学基金(2016J01125S)；福建省公益类项目(2017R1014-1)；福建省农业科学院“青年科技英才百人计划”项目(YC2015-10)；2018福建省农业科学院科技服务团队(kjfw-16)；福建省科技计划项目2017N3005；福建农林大学2017年科技创新专项基金项目 |
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| 摘 要： | 采用日立L-8800型氨基酸自动分析仪，测定5个品种柑橘果肉氨基酸含量。结果表明，柑橘果肉中富含天门冬氨酸、脯氨酸、谷氨酸。脐橙52果肉中总氨基酸含量(7.04 g·100g-1)较高，红肉蜜柚最低(4.53 g·100g-1)，前者是后者的1.5倍；从氨基酸组分来看，5个品种中，17种氨基酸含量最高的是天门冬氨酸(Asp)；各品种氨基酸总含量(TAA)与必需氨基酸(EAA)含量的波动趋势基本一致，即TAA含量越高，相应的EAA含量也高；品种间各类味觉类氨基酸含量的高低顺序并不完全一致，说明柑橘不同品种在营养学上有较大差异。
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| 关 键 词： | 柑橘 果肉 氨基酸 |
| 收稿时间： | 2018-11-03 |
| 修稿时间： | 2018-11-26 |
Determination and Analysis of Amino Acids in Pulp of Different Citrus Cultivars |
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| ZHANG Di,XIE Hong-gen,PAN He-li,SUN Jian-hua,CHEN Yuan,PAN Dong-ming.Determination and Analysis of Amino Acids in Pulp of Different Citrus Cultivars[J].Subtropical Plant Science,2018,47(4):322-326. |
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| Authors: | ZHANG Di XIE Hong-gen PAN He-li SUN Jian-hua CHEN Yuan PAN Dong-ming |
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| Institution: | (1.College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian China; 2.Institute of Agricultural Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, Fujian China; 3.Danzhou Academy of Agriculture and Forestry, Danzhou 571700, Hainan China) |
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| Abstract: | The amino acid content of citrus pulps were determined by Hitachi L-8800 amino acid analyzer.The results showed that the pulp of citrus fruit was rich in aspartic acid, proline and glutamate. The total amino acid content of umbilical cord orange 52 pulp (7.04 g·100g-1) was higher, and the lowest was red flesh pomelo (4.53 g·100g-1), 1.5 times higher than that of the latter. Aspartic acid (Asp) was the most abundant amino acid in 17 of the 5 varieties. The trend of TAA and EAA content in all varieties was basically the same, that is, the higher the TAA content was, the higher the EAA content was. The order of the contents of various taste amino acids was not completely consistent among the varieties, which indicated that there were significant differences in nutrition between different citrus varieties. |
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| Keywords: | Citrus pulp amino acid |
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