黄果番茄果实部分风味品质及氨基酸组成分析

doi:10.3969/j.issn.1673-1689.2016.10.011

首页 > 过刊浏览>2016年第35卷第10期 >1081-1087. DOI:10.3969/j.issn.1673-1689.2016.10.011

黄果番茄果实部分风味品质及氨基酸组成分析
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                        10.3969/j.issn.1673-1689.2016.10.011
                    
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Analysis of Amino Acid Composition and Flavor Quality-Related Indexes of Yellow-and Red-Fruited Tomato Species

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为评价黄果番茄的营养价值，采用常规方法和全自动氨基酸分析仪，比较了黄果番茄和红果番茄果实口感、可溶性固形物含量、可溶性糖含量、可滴定酸含量和VC含量等品质相关指标和氨基酸组分，计算了糖酸质量比、氨基酸比值系数（R），并对呈味氨基（FAA）进行了分析。结果表明，黄果番茄的整体口感偏甜，而红果番茄的整体口感偏酸，除可滴定酸含量外，供试的黄果番茄品种各品质指标的平均值均高于红果番茄品种，其中，VC含量增加31.94%，增加幅度最大。在黄果番茄和红果番茄中均鉴定出16种氨基酸，含量最高的均为谷氨酸，其次为天冬氨酸，含量最低的均为胱氨酸。除蛋氨酸，其余氨基酸含量黄果番茄均低于红果番茄；其中变化幅度最大的是谷氨酸，降幅为41.78%，变化幅度最小的为组氨酸。与人体必需氨基酸模式谱比对后发现，黄果番茄的蛋白质较接近理想蛋白质的要求，其果实中符合氨基酸模式谱的氨基酸种类多于红果番茄；缬氨酸的RC评分最低，为黄果番茄和红果番茄的第一限制氨基酸，亮氨酸为黄果番茄的第二限制氨基酸，异亮氨酸为红果番茄的第二限制氨基酸。红果番茄果实中各呈味氨基酸含量均高于黄果番茄。

Abstract:

The nutritional values of yellow-fruited tomato species were evaluated by a comparative study with red-fruited tomato species. The compositions of amino acids and the quality-related indexes，such as the contents of soluble solids，soluble sugar，titratable acid，and vitamin C，were measured through the conventional methods and automatic amino acid analysis. Moreover，the sugar/acid ratio，ratio coefficient of amino acid（RC） and flavor amino acid（FAA） were characterized. The taste of yellow tomato was sweeter than red tomato. The average values of all the quality-related indexes for yellow tomato were larger than those of red tomato except the value of titratable acid. The largest increase was found in vitamin C content which was as high as 31.94%. There were 16 amino acids detected in both yellow and red tomato. The most abundant component was glutamic acid，followed by aspartic acid，while cystine was the minimum one. The contents of various amino acids in yellow tomato were lower than those in red tomato，except for methionine. Among them，the largest decrease was found in glutamic acid （41.78%），and histidine was the least. The protein found in yellow tomato was confirmed to be closer to the requirement of ideal protein according to the essential amino acid pattern spectrum. There were more kinds of amino acids matching with the pattern spectrum in yellow tomato. Valine got the lowest RC score and it was the first limited amino acid in both yellow- and red-fruited tomato species. The second limited amino acid in yellow tomato was leucine，while isoleucine in red tomato. The content of flavor amino acids in red tomato was richer than those in yellow tomato.

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刘娜,岳冬,鲁博,田守波,张辉,朱龙英,朱为民.黄果番茄果实部分风味品质及氨基酸组成分析[J].食品与生物技术学报,2016,35(10):1081-1087.

LIU Na, YUE Dong, LU Bo, TIAN Shoubo, ZHANG Hui, ZHU Longying, ZHU Weimin. Analysis of Amino Acid Composition and Flavor Quality-Related Indexes of Yellow-and Red-Fruited Tomato Species[J]. Journal of Food Science and Biotechnology,2016,35(10):1081-1087.

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在线发布日期: 2016-10-31
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