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杭白菊4个栽培品种鲜花及制成品氨基酸含量及差异
王彦苏,王梦馨,韩善捷,张嘉荟,沈学根,周建松,韩宝瑜
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(中国计量大学浙江省生物计量及检验检疫技术重点实验室,杭州 310018;桐乡市农业技术推广服务中心,桐乡 314500)
摘要:
为明确杭白菊氨基酸组成,遂选浙江省桐乡市杭白菊原产地‘异种大白菊’、‘小黄菊’和‘早小洋菊’ 3个主栽品种和普通品种‘黄药菊’的鲜花及其制成品,以高效液相色谱予以检测。结果表明:(1) 4个品种皆检出17种氨基酸且以赖氨酸、苯丙氨酸和亮氨酸的含量较高;(2)‘异种大白菊’、‘小黄菊’、‘黄药菊’和‘早小洋菊’鲜花氨基酸含量分别为1.825、1.463、1.112和1.010 mg·g-1;制成品氨基酸含量分别为4.08、5.648、5.165和5.975 mg·g-1;(3) 鲜花中苏氨酸、缬氨酸、甲硫氨酸、异亮氨酸、亮氨酸、苯丙氨酸和赖氨酸等7种必需氨基酸占17种氨基酸总量的百分比依次为14.14%、19.07%、34.08%和11.98%;制成品中这7种必需氨基酸所占百分比依次为23.16%、25.21%、18.86%和14.61%;(4) 制成品中氨基酸含量是鲜花氨基酸含量的2.3~6.0倍;(5)除了少数氨基酸之外,每个品种的每种氨基酸在鲜花和制成品中含量差异都达显著水平。分析认为,杭白菊氨基酸含量比较丰富,品种之间含量存在差异但未达显著水平,鲜花经加工之后氨基酸含量显著增加。
关键词:  杭白菊  主栽品种  氨基酸  鲜花  制成品
DOI:10.13610/j.cnki.1672-352x.20161205.011
基金项目:浙江省大学生科技创新项目(2016R409015)和浙江省自然科学基金项目(LY17C140002)资助。
Differences in amino acid contents in fresh flowers and manufactured goods among four Chrysanthemum cultivars in Tongxiang City, Zhejiang Province
WANG Yansu,WANG Mengxin,HAN Shanjie,ZHANG Jiahui,SHEN Xuegen,ZHOU Jiansong,HAN Baoyu
(Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018;Extention Center for Agricultural Techniques of Tongxiang City, Tongxiang 314500)
Abstract:
In order to determine the composition of amino acids in Chrysanthemum cultivars of Hangbaiju, three elite cultivers ‘Yizhongdabaiju’, ‘Xiaohuangju’ and ‘Zaoxiaoyangju’ as well as a common cultivar ‘Huangyaoju’ in the original production place in Tongxiang City, Zhejiang Province were chosen to detect the amino acids in both fresh flowers and manufactured goods using high performance liquid chromatography (HPLC). The results showed that: (1) seventeen amino acids were determined with relatively high contents of Lys, Phe and Leu in every cultivar; (2) Amino acid content in fresh flowers of ‘Yizhongdabaiju’,‘Xiaohuangju’,‘Huangyaoju’ and ‘Zaoxiaoyangju’ was 1.825, 1.463, 1.112 and 1.010 mg/g, respectively. The amino acid content in the manufactured goods of the four cultivars was 4.08, 5.648, 5.165 and 5.975 mg/g, respectively; (3) the contents of seven essential amino acids of Thr, Val, Met, Ile, Leu, Phe and Lys in the fresh flowers accounted for 14.14%, 19.07%, 34.08% and 11.98% of the total content of the seventeen amino acids, while they accounted for 23.16%, 25.21%, 18.86% and 14.61% in the manufactured goods, respectively; (4) Amino acid content in the manufactured goods was 2.3-6 times of that in the fresh flowers; (5) except for several amino acids, the difference in other amino acid contents between the fresh flowers and the manufactured goods in each cultivar reached the level of P < 0.05. It was concluded that the flowers of Hangbaiju enrich amino acids and the difference in amino acid content among various cultivars did not reach a significant level. The amino acid content increased remarkably after the flower was processed.
Key words:  Chrysanthemum cultivar Hanbaiju  elite cultivar  amino acid  fresh flower, manufactured goods

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