顶坛花椒不同季节萌发枝条的果皮氨基酸累积特征

【目的】探讨顶坛花椒（Zanthoxylum planispinum var. dingtanensis）枝条萌发季节对果皮氨基酸含量及组成的影响规律，为通过树体管理改善果实品质提供理论依据。【方法】测定并分析不同季节萌发骨干枝条的花椒果皮氨基酸种类及含量特征，同时以FAO/WHO氨基酸参考模式为评价标准，进行营养价值评价，并以主成分分析法综合评价营养状况。【结果】顶坛花椒果皮至少包含17种氨基酸，其中谷氨酸（Glu）、天冬氨酸（Asp）和亮氨酸（Leu）含量较丰富，氨基酸含量随枝条萌发季节而变化，春梢、夏梢和秋梢的总氨基酸含量分别为7.45、6.98和5.52 mg/g；氨基酸含量表现为春梢更加丰富，夏梢次之，秋梢最低。异亮氨酸（Ile）和赖氨酸（Lys）含量在秋梢与春梢、夏梢间差异显著（P<0.05），秋梢的Ile和Lys含量较春梢分别降低89.21%和27.71%，较夏梢分别降低89.27%和18.76%;3个处理的味觉氨基酸、药用氨基酸和支链氨基酸积累量大小均表现为春梢>夏梢>秋梢。春梢和夏梢的必需氨基酸（EAA）最接近FAO/WHO模式谱，春梢的氨基酸比值系...

Amino acid accumulation characteristics in pericarp of germinating branches of Zanthoxylum planispinum var. dintanensis in different seasons

【Objective】To discuss how branch germination season influence amino acid content and composition in pericarp of Zanthoxylum planispinum var. dintanensis, so as to provide a theoretical basis for improving fruit quality of Z. planispinum var. dintanensis through tree management.【Method】The types and content of amino acids in the pericarp of Z. planispinum var. dintanensis germinating backbone branches in different seasons were determined and analyzed and its nutritional value was evaluated according to FAO/WHO amino acid reference model. The nutritional status was comprehensively evaluated by principal component analysis.【Result】At least 17 types of amino acids were contained in the pericarp, among which glutamic acid(Glu), aspartic acid(Asp) and leucine(Leu) were plentiful. Amino acid content varied with the season of branch germination, which were 7.45, 6.98 and 5.52 mg/g in spring, summer and autumn shoots respectively. Amino acid content in the spring shoots were the most pentiful, that in the summer shoots were the second, and that in the autumn shoots were the lowest. The contents of isoleucine(Ile) and lysine(Lys) were significantly different among autumn shoots, spring shoots and summer shoots(P<0.05). The contents of Ile and Lys in autumn shoots were 89.21% and 27.71% lower than those in spring shoots, and 89.27% and 18.76% lower than those in summer shoots. The accumulation of gustatory amino acids, medicinal amino acids and branched chain amino acids in the 3 treatments were as follows:Spring shoots>summer shoots>autumn shoots. The essential amino acid(EAA) of spring shoots and summer shoots were the most close to the FAO/WHO model spectrum. The amino acid ratio coefficient of spring shoots(SRC) was the highest, 66.08;and that of summer shoots was the second;and the lowest was that in autumn shoots, indicating that the spring shoot and summer shoots fruit had more balanced greater nutrition. The correlation among amino acids in the pericarp of Z. planispinum var. dintanensis in different germination seasons was strong, indicating that the amino acids were closely related with a significant coupling relationship.【Conclusion】According to the results of nutritional value, medicinal value and principal component analysis, and taking into account the convenience of management, the germinating branches in summer are suitable to be cultivated as backbone shoots to improve the amino acid quality of Z. planispinum var. dintanensis fruit.