| 赖瑞联,陈 瑾,冯 新,陈义挺,吴如健.福州3个鲜食橄榄品种(系)的氨基酸组成与品质评价[J].中国南方果树,2021,50(5): |
| 福州3个鲜食橄榄品种(系)的氨基酸组成与品质评价 |
| Amino acid composition and quality evaluation of three edible cultivars of Canarium album in Fuzhou |
| 投稿时间：2020-08-04 修订日期：2020-10-15 |
| DOI： |
| 中文关键词: 橄榄 福州 鲜食品种(系) 氨基酸 品质 |
| 英文关键词:Canarium album Fuzhou fresh edible cultivars amino acid quality |
| 基金项目:福建省自然科学基金(2019J01110)；农业农村部物种品种资源保护(热带作物)项目(151821301354052701)；福建省属公益类科研院所基本科研专项(2018R1013–3、2016R1013–15)； |
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| 中文摘要: |
| 为研究橄榄鲜食品种(系)的氨基酸组成和营养品质,试验以福州主栽的灵峰、闽清2号和清榄1号橄榄为材料进行氨基酸含量测定,并对其进行营养和品质风味评价。结果发现,灵峰的总氨基酸含量最高,达到20.078 mg.g–1,而清榄1号的必需氨基酸含量最均衡。在各类氨基酸中,谷氨酸和天门冬氨酸为3种橄榄鲜食品种(系)的主要氨基酸,苏氨酸和赖氨酸的含量相对过剩,而甲硫氨酸和半胱氨酸可能为第一限制氨基酸；在橄榄特征风味形成过程中,组氨酸、丙氨酸和赖氨酸均会影响鲜食橄榄甜味的形成,精氨酸对苦味的形成存在较高的贡献率,天门冬氨酸和谷氨酸的大量存在可能是其鲜味形成的重要原因之一。此外,灵峰的药用氨基酸组分含量最多,达到13.94 mg.g–1。研究认为,不同橄榄鲜食品种(系)的氨基酸营养和风味品质存在差异,而药用氨基酸可能是橄榄的重要功能成分之一。 |
| 英文摘要: |
| To reveal the amino acid composition and nutritional quality of fresh edible cultivars of Canarium album in Fuzhou, fruits of C. album cv. Lingfeng, Minqing 2 and Qinglan 1 were used as materials to determine the amino acid content, nutritional evaluation and quality evaluation. The results showed that Lingfeng had the most total amino acid (TAA) with a content of 20.078 mg.g–1, but the essential amino acid (EAA) content of Qinglan 1 was the most balanced. Among all kinds of amino acids, glutamic and aspartic were the main amino acids, in which threonine and lysine were relatively excessive, while methionine and cysteine might be the first limiting amino acid. During the formation of characteristic flavor of C. album, histidine, alanine and lysine had significant effects on the sweetness formation, arginine had a high contribution to bitterness formation, and the presence of aspartic and glutamic might be one important reason for the formation of delicious taste.In addition, Lingfeng had the highest content of medicinal amino acid with a content of 13.94 mg.g–1. The results presented in this study indicated that there were differences of amino acid nutrition and flavor quality among different fresh edible cultivars of C. album, and the therapeutic amino acid might be the important functional component. |
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