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为了探讨白肉枇杷和红肉枇杷果实的风味和营养品质的差异,利用氨基酸自动分析仪测定了5个晚熟枇杷品种果实的氨基酸含量。结果表明,新白1号枇杷果实中天门冬氨酸和谷氨酸等鲜味类氨基酸含量占总氨基酸的53.9%,明显高于红肉枇杷中的含量;而红肉枇杷的甜味类氨基酸和芳香类氨基酸含量略高于白肉枇杷。白肉枇杷中药用氨基酸含量高于红肉枇杷,而红肉枇杷符合氨基酸模式谱的指标多于白肉枇杷。
In order to investigate the difference in flavor and nutritional quality between white loquat and red loquat fruits, the amino acid content of five late loquat varieties were determined by amino acid analyzer. The results showed that the contents of amino acids such as aspartic acid and glutamic acid in fresh loquat fruit accounted for 53.9% of the total amino acids, which was significantly higher than that in red loquat fruit. However, the sweet amino acids And aromatic amino acid content slightly higher than white meat loquat. White meat loquat traditional Chinese medicine amino acid content is higher than the red meat loquat, red meat loquat in line with the amino acid profile of the index more than white meat loquat.