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| 5个枇杷晚熟品种果实氨基酸组成和含量分析 | |
| 引用本文： | 高慧颖,姜帆,张立杰,陈秀妹,郑少泉.5个枇杷晚熟品种果实氨基酸组成和含量分析[J].福建果树,2009(2):37-41. |
| 作者姓名： | 高慧颖 姜帆 张立杰 陈秀妹 郑少泉 |
| 作者单位： | 1. 福建省龙眼枇杷育种工程技术研究中心,福建,福州,350013;福建省农业科学院农业工程技术研究所,福建,福州,350003 2. 福建省龙眼枇杷育种工程技术研究中心,福建,福州,350013;福建省农业科学院果树研究所,福建,福州,350013 3. 福建省龙眼枇杷育种工程技术研究中心,福建,福州,350013 |
| 基金项目： | 国家科技支撑计划，国家科技基础条件平台项目，福建省科技厅重点项目，福建省财政专项基金，作物种质资源保护项目 |
| 摘 要： | 为了探讨白肉枇杷和红肉枇杷果实的风味和营养品质的差异,利用氨基酸自动分析仪测定了5个晚熟枇杷品种果实的氨基酸含量。结果表明,新白1号枇杷果实中天门冬氨酸和谷氨酸等鲜味类氨基酸含量占总氨基酸的53.9%,明显高于红肉枇杷中的含量;而红肉枇杷的甜味类氨基酸和芳香类氨基酸含量略高于白肉枇杷。白肉枇杷中药用氨基酸含量高于红肉枇杷,而红肉枇杷符合氨基酸模式谱的指标多于白肉枇杷。 |
| 关 键 词： | 白肉枇杷 红肉枇杷 氨基酸 鲜味 药用 营养评价 |
Analysis of the Compositions and Contents of Amino Acids in Five Late Ripening Loquat Fruits |
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| GAO Hui-ying,JIANG Fan,ZHANG Li-jie,CHEN Xiu-mei,ZHENG Shao-quan.Analysis of the Compositions and Contents of Amino Acids in Five Late Ripening Loquat Fruits[J].Fujian Fruits,2009(2):37-41. | |
| Authors: | GAO Hui-ying JIANG Fan ZHANG Li-jie CHEN Xiu-mei ZHENG Shao-quan |
| Institution: | GAO Hui-ying1,2JIANG Fan1,3ZHANG Li-jie1,3CHEN Xiu-mei1ZHENG Shao-quan1,3(1 Fujian Fruit Breeding Engineering Technology Research Center for Longan & Loquat,Fuzhou 350013,Fujian China,2 Institute of Agricultural Engineering and Technology,Fujian Academy of Agricultural Science,Fuzhou 350003,3 Fruit Research Institute,Fujian China) |
| Abstract: | To study differences between white and red flesh loquat fruit in flavor quality and nutrition quality,contents of amino acids in five late ripening Loquat fruits was detected by Automatic Amino Acid Analyzer.The results showed that the contents of Aspartic Acid(Asp) and Glutamic Acid(Glu) belong to delicious taste amino acid in Xinbai 1 fruits accounted for 53.9% of total amino acids,which were obviously higher than that in red flesh loquat fruit while sweet taste and aromatic amino acid in red flesh fruit ... |
| Keywords: | White flesh loquat Red flesh loquat Amino Acid Delicious taste Medicinal Nutrition evaluation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |