现代食品科技2013，Vol.29Issue(8)：1955-1960,6.
不同贮藏方式对双肩玉荷包荔枝氨基酸变化的影响
Changes in Amino Acid Contents of Shuangjianyuhebao Litchi during Different Storage Conditions
摘要
Abstract
Changes in contents of amino acids of litchi (Litchi chinensis Sonn.) cultivar,Shuangjianyuhebao stored by refrigerated storage at 3～5 ℃ and controlled atmosphere (CA) storage (3～5 vol％ O2,3～5 vol％ CO2 at 3～5 ℃ and 85～95％ RH) for 42 days were analyzed by using an automatic amino acid analyzer.The results showed that the fresh litchi has total amino acid content of 2.93 mg/g with γ-amino-n-butyric acid (GABA),alanine and glutamine being of the dominant amino acid composition.No significant difference (p＞0.05) in total amino acid content between samples with refrigerated storage and CA storage was found in the early storage period.After a 42-day storage,total amino acid contents of the samples by refrigerated storage and CA storage were 2.93 mg/g and 3.13 mg/g,respectively.GABA in samples stored for 14 days by refrigerated and CA storage was increased from 1.01mg/g and 1.08 mg/g to 1.25 mg/g and 1.30 mg/g,respectively.Then GABA was decreased during refrigerated storage,but maintained a stable level during CA storage (p＜0.05).Alanine content in sample stored by refrigerated and CA storage showed a little increase (p＞0.05).During 7-day storages under different conditions,glutamine content was decreased and glutamic acid content was increased (p＜0.05).关键词
低温保鲜/气调保鲜/荔枝/氨基酸/γ-氨基丁酸Key words
refrigerated storage/ controlled atmosphere storage/ litchi/ amino acid/ γ-amino-n-butyric acid (GABA)引用本文复制引用
陈卓慧,胡卓炎,吕恩利,赵雷,李雅萍,徐步前..不同贮藏方式对双肩玉荷包荔枝氨基酸变化的影响[J].现代食品科技,2013,29(8):1955-1960,6.基金项目
国家荔枝龙眼产业技术体系项目(CARS-33-15) （CARS-33-15）
国家自然科学基金项目(31101363) （31101363）
国家科技支撑计划项目子课题(2013BAD19B01-1-3) （2013BAD19B01-1-3）
