食品科学2012，Vol.33Issue(16)：204-207,4.
蒲桃中氨基酸组成与含量对其营养与风味的影响
Effects of Amino Acid Composition and Contents on Nutritional Value and Flavor in Rose Apple Fruits
摘要
Abstract
The contents of hydrolyzed amino acids and free amino acids in rose apple fruits were determined by reversed phase high performance liquid chromatography （RP-HPLC）. Totally 18 kinds of amino acids were identified. Total content of human essential amino acids was 33.49%. These results showed that rose apple is rich in nutrients. The flavor of rose apple was also investigated. It was found that the contents of Met and Cys were insufficient as human essential amino acids, which resulted in poor nutritional value of rose apple. On the other hand, abundant Glu and Asp made a substantial contribution to tasty flavor of rose apple.关键词
蒲桃/氨基酸/营养价值/风味Key words
rose apple/amino acid/nutritional value/flavor分类
化学化工引用本文复制引用
王齐,朱伟伟,苏丹,杨俊..蒲桃中氨基酸组成与含量对其营养与风味的影响[J].食品科学,2012,33(16):204-207,4.基金项目
昆明理工大学分析测试中心主任基金项目 （）
河池学院2008年“引进人才科研启动费”项目 （）
云南省科技条件平台建设计划项目 （）
