| 蒲桃中氨基酸组成与含量对其营养与风味的影响 |
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| 引用本文： | 王齐,朱伟伟,苏丹,杨俊. 蒲桃中氨基酸组成与含量对其营养与风味的影响[J]. 食品科学, 2012, 33(16): 204-207 |
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| 作者姓名： | 王齐 朱伟伟 苏丹 杨俊 |
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| 作者单位： | 昆明理工大学分析测试研究中心;河池学院化学与生命科学系;滇虹药业集团股份有限公司 |
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| 基金项目： | 昆明理工大学分析测试中心主任基金项目(2008-1);河池学院2008年“引进人才科研启动费”项目(2008QS-N012);云南省科技条件平台建设计划项目(2011DH025) |
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| 摘 要： | 采用柱前衍生-液相色谱法对蒲桃中水解氨基酸与游离氨基酸的种类与含量进行测定。通过对蒲桃中水解氨基酸的分析,发现蒲桃中含有全部18种氨基酸,人体所必需的8种氨基酸占总氨基酸比例为33.49%,表明蒲桃是具有较高营养价值的水果;对影响感官的游离氨基酸进行分类,研究各类味觉氨基酸对蒲桃风味的影响,结果表明,人体所必需的氨基酸中蛋氨酸和半胱氨酸含量不足,影响蒲桃的营养价值,而谷氨酸与天冬氨酸对果实的整体鲜味有较高的贡献。
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| 关 键 词： | 蒲桃 氨基酸 营养价值 风味 |
Effects of Amino Acid Composition and Contents on Nutritional Value and Flavor in Rose Apple Fruits |
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| WANG Qi,ZHU Wei-wei,SU Dan,YANG Jun. Effects of Amino Acid Composition and Contents on Nutritional Value and Flavor in Rose Apple Fruits[J]. Food Science, 2012, 33(16): 204-207 |
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| Authors: | WANG Qi ZHU Wei-wei SU Dan YANG Jun |
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| Affiliation: | 1(1.Research Center for Analysis and Measurement,Kunming University of Science and Technology,Kunming 650093,China; 2.Department of Chemistry and Life Science,Hechi Universtiy,Yizhou 546300,China; 3.Kunming Dihon Pharmaceutical Co.Ltd.,Kunming 650000,China) |
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| Abstract: | The contents of hydrolyzed amino acids and free amino acids in rose apple fruits were determined by reversed phase high performance liquid chromatography(RP-HPLC).Totally 18 kinds of amino acids were identified.Total content of human essential amino acids was 33.49%.These results showed that rose apple is rich in nutrients.The flavor of rose apple was also investigated.It was found that the contents of Met and Cys were insufficient as human essential amino acids,which resulted in poor nutritional value of rose apple.On the other hand,abundant Glu and Asp made a substantial contribution to tasty flavor of rose apple. |
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| Keywords: | rose apple amino acid nutritional value flavor |
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