食品与发酵工业 >

2023 , Vol. 49 >Issue 19: 265 - 273

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032982

研究报告

不同枸杞品种嫩茎游离氨基酸的区域化差异

  • 熊武来 ,
  • 李佳佳 ,
  • 国靖 ,
  • 郭起荣 ,
  • 汪贵斌
展开
  • (南京林业大学,南方现代林业协同创新中心,江苏 南京,210037)
第一作者:硕士研究生(汪贵斌教授为通信作者,E-mail:gbwang@njfu.com.cn)

收稿日期: 2022-07-13

  修回日期: 2022-08-10

  网络出版日期: 2023-11-01

基金资助

国家重点研究开发计划项目(2017YFD06000700);青海省“高端创新人才千人计划”项目(西字组〔2018〕244号)

收起

Regional difference in free amino acids in tender stems of different Lycium barbarum varieties

  • XIONG Wulai ,
  • LI Jiajia ,
  • GUO Jing ,
  • GUO Qirong ,
  • WANG Guibin
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  • (Southern Modern Forestry Collaborative Innovation Center, Nanjing Forestry University,Nanjing 210037, China)

Received date: 2022-07-13

  Revised date: 2022-08-10

  Online published: 2023-11-01

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摘要

枸杞嫩茎作为我国传统的食材与中药材,因其较高的营养价值深受广大消费者欢迎,游离氨基酸是嫩茎中重要的营养成分。测定分析了4个枸杞品种在3个种植地嫩茎中氨基酸含量及组成差异,并采用主成分分析法进行了综合评价。结果表明,枸杞嫩茎中含有17种氨基酸,总含量在567.1～1 818.4 mg/100 g,其中脯氨酸、丝氨酸含量较高。不同地点不同品种之间的游离氨基酸总量、必需氨基酸和药用氨基酸均存在显著差异。整体上,青海种植的枸杞嫩茎中总氨基酸含量最高,均值为1 645.87 mg/100 g,占枸杞干重的1.65%,而江苏盐城种植的枸杞嫩茎必需氨基酸含量和药用氨基酸含量最高,均值分别占氨基酸总量的41.62%和38.60%。枸杞嫩茎呈味氨基酸中,以甜味和鲜味氨基酸占优势。主成分结果表明,种植于江苏盐城的柴杞3号、柴杞1号和柴杞2号综合营养价值最好。

关键词： 枸杞嫩茎; 氨基酸组成; 药用氨基酸; 味觉氨基酸; 主成分分析

本文引用格式

熊武来 , 李佳佳 , 国靖 , 郭起荣 , 汪贵斌 . 不同枸杞品种嫩茎游离氨基酸的区域化差异[J]. 食品与发酵工业, 2023 , 49(19) : 265 -273 . DOI: 10.13995/j.cnki.11-1802/ts.032982

Abstract

Lycium barbarum tender stems, as a traditional food material and Chinese medicinal material are loved by consumers because of their high nutritional value, and free amino acids (FAA) are important nutrients. The amino acid content and composition differences of four L. barbarum varieties in the tender stems of 3 planted places were determined and analyzed, and the principal component analysis method was used to conduct a comprehensive evaluation. Results showed that the tender stems of L. barbarum contained 17 kinds of amino acids, with the total content ranging from 567.1 to 1 818.4 mg/100g, among which the content of proline and serine was higher. There were significant differences in total free amino acids (TFAA), essential amino acids (EAA) and medicinal amino acids among different varieties in different locations. On the whole, the tender stems of L. barbarum grown in Qinghai had the highest total amino acid content, with an average of 1 649.1 mg/100g, accounting for 1.65% of the dry weight of L. barbarum, while the tender stems of L. barbarum grown in Yancheng had the highest content of essential amino acids and medicinal amino acids, the values accounted for 41.61% and 38.67% of the total amino acids, respectively. Among the taste amino acids in the tender stems of L. barbarum, sweet and umami amino acids re dominant. The results of principal components showed that Chaiqi No.3, Chaiqi No.1, and Chaiqi No.2 planted in Yancheng, Jiangsu had the best comprehensive nutritional value.

Key words： tender stems of Lycium barbarum; amino acid composition; medicinal amino acids; taste amino acids; principal component analysis

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