中国食物与营养2012，Vol.18Issue(6)：66-70,5.
闽产柑橘果实氨基酸含量及组成分析
Analysis on the Amino Acid Content and Composition in the Fruit of Citrus Produced in Fujian Province
摘要
Abstract
[Objective] To analyze amino acid content and the composition of the fruit of citrus produced in Fujian Province. [Method] To use the method of hydrolyzing the contents of amino acid by HCL by Hitachi L-8800 automatic amino acid analyser. [Result] The fruit of citrus contained at least 17 kinds of proteinaceous amino acid and two kinds of non-protein amino acid. The contents of the total proteinaceous amino acid, special function proteinaceous amino acid and branched chain amino acid were higher in BingTang oranges. The contents of amino acids for medical purposes and sourness amino acid were higher in Yongchun oranges. The contents of both E/T and E/N in citrus were lower than the FAO/WHO recommended pattern and Met＋Cys was the lowest. The contents of the total non-protein amino acid and the GABA were higher in grapefruit. The content of the taurine was the highest in NiuHeEr oranges. [Conclusion] The content and the composition of the fruit of citrus existed certain differences, so we could choose citrus products according to different purpose.关键词
柑橘/蛋白质氨基酸/非蛋白质氨基酸/分析Key words
citrus proteinaceous amino acids non-protein amino acid analysis分类
农业科技引用本文复制引用
颜孙安,林香信,钱爱萍,姚清华..闽产柑橘果实氨基酸含量及组成分析[J].中国食物与营养,2012,18(6):66-70,5.基金项目
福建省财政专项“氨基酸含量分异和营养平衡关系研究” （）
福建省属公益类科研院所专项“无鱼粉蛋白饲料氨基酸平衡对罗非鱼生长的影响”（项目编号：2010R1027-3）. （）
