紫果西番莲和其它5种水果中氨基酸组分分析

对紫果西番莲、香蕉、芒果、脐橙、木瓜和火龙果6种水果中的17种氨基酸的含量组成和营养评估进行了研究。总氨基酸含量从大到小为:紫果西番莲 > 香蕉 > 火龙果 > 芒果 > 脐橙 > 木瓜。必需氨基酸含量从大到小为:香蕉 > 紫果西番莲 > 火龙果 > 芒果 > 木瓜 > 脐橙。6种水果的第一限制氨基酸都是蛋氨酸(Met)。紫果西番莲中含量最高的氨基酸是天冬氨酸(Asp),其次是脯氨酸(Pro)和谷氨酸(Glu)。紫果西番莲必需氨基酸中赖氨酸含量最高,占了必需氨基酸的26.6%。6种水果中紫果西番莲甜味氨基酸,鲜味和酸味氨基酸,苦味氨基酸含量均最高。氨基酸中天冬氨酸(Asp)和谷氨酸(Glu)的含量较高,二者对紫果西番莲的鲜味起到重要的作用。紫果西番莲的风味丰富。

Analysis of amino acid composition in purple passionfruit and other 5 fruits

The content and nutrition assessment of 17 amino acids of purple passionfruit and other 5 fruits were investigated. The content order of total amino acids(TAA)was:purple passionfruit>banana>pitaya>mango>orange>papaya. The content order of essential amino acids(EAA)was:banana>purple passionfruit>pitaya>mango>papaya>orange. The first limiting amino acid of 6 fruits was methionine(Met). The top 3 content amino acids were aspartic acid,proline and glutamic acid. The highest EAA of purple passionfruit was lysine(26.6%). Purple passionfruit had the highest content of sour and MSG-like amino acids(SMAA),sweet amino acids and bitter amino acids in 6 fruits. Aspartic acid(Asp)and glutamic acid(Glu)had high content in amino acids,which played an important role in the MSG-like flavor of purple passionfruit. Passionfruit was rich in flavor.