| 吴志奡,张立杰,谢丽雪,张小艳,郑姗,李 韬.12个蓝莓品种果实氨基酸含量及组成分析[J].中国南方果树,2023,52(3): |
| 12个蓝莓品种果实氨基酸含量及组成分析 |
| The Content and Composition of Amino Acids in Blueberry Fruits |
| 投稿时间：2022-11-18 修订日期：2022-11-18 |
| DOI： |
| 中文关键词: 蓝莓 品种 果实 氨基酸 |
| 英文关键词:Blueberry Variety Fruits Amino acids |
| 基金项目:农业科技创新联盟专项(CXLM202203),省属公益科研专项,项目编号：2019R1028-1. * |
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| 中文摘要: |
| 【目的】为了解不同蓝莓(Vaccinium L.)品种果实的氨基酸含量、组成,研究其营养价值。【方法】采用盐酸水解法处理样品,通过氨基酸自动分析仪对福建省12个主要栽培品种果实的氨基酸含量、组成进行测定并分析其组成差异。【结果】12个蓝莓品种果实含有 16 种氨基酸,氨基酸总量为407.36~1227.33 mg (100 g) -1,其中谷氨酸和精氨酸是蓝莓果实最主要的2种氨基酸,二者占氨基酸总量的22.55%~51.18%；第一限制氨基酸是蛋氨酸；人体必需氨基酸含量为151.60~257.41 mg (100 g)-1,占总量的21.03%~37.22%；药用氨基酸含量高达266.82~967.61 mg (100 g)-1,占氨基酸总量的65.50%~78.25%。12个供试品种中,氨基酸总量最高的为乌达德,达1227.33mg (100 g) -1,园蓝最低。【结论】蓝莓果实氨基酸含量丰富,种类齐全,研究结果为蓝莓果实的营养评价、食品和保健上的开发利用及新品种选育提供了理论依据。 |
| 英文摘要: |
| 【Objective】SThe aim of this experiment was to analyze the contents and composition of amino acids in fruits of different blueberry cultivars,and evaluate the nutritional value.【Method】The fruits of 12 blueberry (Vacciniodeae Spp.) varieties from Fujian province were dealed with throuth the hydrochloricacid hydrolysis method, and the contents and composition of amino acids were determined by automatic amino acid analyzer.【Result】The results showed that the amino acids content was 407.36~1227.33 mg (100 g) -1.12 samples contained 16 amino acids among which Glu and Arg were the main amino acids,and accounted for 22.55%~51.18% of the total amino acids content；The first limiting amino acids was Met. The essential amino acids content was151.60~257.41 mg (100 g)-1, which accounted for 21.03%~37.22% of total amino acids content. The pharmacological amino acids content was 266.82~967.61 mg (100 g)-1, which accounted for 65.50%~78.25% of the total amino acids content. The highest content of amino acids was found in Woodard fruits,which was 1227.33mg (100 g) -1,while the lowest content was found in Garden Blue fruits.【Conclusion】The content and kinds of amino acids was rich in blueberry fruits. The theoretical basis was improved for nutritional value assessment,exploitation of food and health and selection and breeding of new varieties in blueberry. |
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