食品科学2011，Vol.32Issue(16)：249-252,4.
不同品种荔枝果实游离氨基酸分析
Analysis of Free Amino Acids in Litchi Fruits from Different Cultivars
摘要
Abstract
An AccQ·tag precolumn derivatization and reversed phase HPLC method was presented to determine the contents of 17 free amino acids in litchi fruits from 5 different cultivars,Ziniangxi,Dadingxiang,Heiye,Lanzhu and Tianyan.The method proved highly reproducible and precise.The ratio of essential amino acids to total amino acids was 36.4% and to non-essential amino acids 0.57 in Tianyan,indicating good agreement with the ideal human protein requirements.The five litchi cultivars were all rich in medicinal,umami and sweet amino acids with a difference in their contents and small amounts of several aromatic amino acids were also found.Therefore,different litchi cultivars distinctly differ in taste and flavor.关键词
反相高效液相色谱法/6-氨基喹啉基-N-羟基琥珀酰亚胺基-氨基甲酸酯（AQC）/氨基酸/荔枝Key words
reversed phase high performance liquid chromatography/AQC/amino acids/litchi分类
农业科技引用本文复制引用
杨苞梅,姚丽贤,国彬,何兆桓,李国良,周昌敏,涂仕华..不同品种荔枝果实游离氨基酸分析[J].食品科学,2011,32(16):249-252,4.基金项目
国家现代农业产业技术体系建设专项 （）
国际植物营养研究所资助项目 （）
