摘要
采用盐酸水解法分析了福建省建阳主栽的7个山药品种的氨基酸含量及组成。得出供试材料中都含有17种氨基酸，总氨基酸质量分数在2．86～6．64％，平均4．95％，其中以JY-4品种总氨基酸质量分数最高，JY-2最低；各种氨基酸质量分数高低顺序基本相似，以精氨酸、谷氨酸、天冬氨酸居前三位，胱氨酸质量分数最低，必需氨基酸质量分数的高低依次是亮氨酸〉苯丙氨酸〉赖氨酸〉缬氨酸〉异亮氨酸〉苏氨酸〉蛋氨酸；鲜味氨基酸在各品种间的差异显著，以JY-4最高，达3．41％，依次是JY-3、JY-6、JY-1、JY-5、JY-7、JY-2。再运用聚类分析方法从氨基酸的组成及含量角度对7个品种进行分类可分为三类；相关分析表明：山药总氨基酸含量愈高，必需氨基酸和鲜味氨基酸含量亦愈高。
The amino acid contents and composition of 7 Chinese yam varieties from Jianyang, Fujian were analyzed by hydrochloric acid hydrolysis method. The result showed that 7 yam varieties all contained 17 kinds of amino acid, the total contents of amino acid varied from 2.86% to 6.64% and the average content was 4.95%. The amino acid content of JY -4 was the highest and JY -2 the lowest. The content sequence of 17 kinds of amino acid of yam varieties was similar, of which the former three were Asp, Glu and Arg, the lowest was Cys. The sequence of essential amino acids from high to low was Leu, Phe, Lys, Val, Ile, Thr, Met. The content of delicious amino acids was significantly different in yam varieties. The highest was JY - 4, and JY - 3, JY - 6, JY - 1, JY - 5, JY - 7, JY - 2 followed. The 7 yam varieties were classified to three groups based on the content and composition of amino acids by cluster analysis. Correlation analysis indicated that if the amino acid was higher, the essential amino acids and delicious amino acids would also be higher.
出处
《氨基酸和生物资源》
CAS
2008年第2期12-15,共4页
Amino Acids & Biotic Resources
基金
福建省农业科学院青年科技人才创新基金
关键词
山药
氨基酸
分析
Chinese yam
amino acid
analysis
