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投稿时间：2016-06-03
投稿时间：2016-06-03
中文摘要: 以红果枸杞为原料，黑果枸杞为对照，采用全自动氨基酸分析仪对两种枸杞中 17 种蛋白水解氨基酸含量分 析测定，进行两种枸杞中氨基酸含量差异性分析。结果表明：黑果枸杞和红果枸杞中氨基酸含量有显著性差异。黑果 枸杞中 17 种氨基酸总量为 11.42 %~12.10 %，以天冬氨酸、谷氨酸和精氨酸含量最高，其中必需氨基酸占氨基酸总量 的 29.6 %~29.9 %，半必需氨基酸占氨基酸总量的 3.7 %~4.8 %。红果枸杞中氨基酸总量为 7.416 %~8.744 %，以天冬氨 酸和谷氨酸含量最高，必需氨基酸占总氨基酸含量的 28.3 %~28.9 %，半必需氨基酸约占总量的 2.8 %~3.3 %。
Abstract:17 amino acid in Lycium ruthenicum Murr. and red wolfberry fruit were analyzed by automatic amino acid analyzer.The results showed that the total amino acids and essential amino and nonessential amino acids from two kinds fruit had obvious differences.Compared with red wolfberryth， the total content of 17 kinds in Ly－ cium ruthenicum Murr. was higher which between 11.42 % and 12.10 %.The essential amino acids accounted for 29.6 %-29.9 % of total amino acids and nonessential amino acids accounted for 3.7 %-4.8 % The highest con－ tent of amino acids in the Lycium ruthenicum Murr. were Aspartic acid,Glutamic acid and Arginine.The red wolfberry contained more Aspartic acid and Glutamic acid， which were lower than in the Lycium ruthenicum Murr. The total content was 7.416 %-8.744 % of the red wolfberry. The proportion of essential amino acids in to－ tal amino acids was 28.3 %-28.9 %，the semi-essential amino acids accounted for about 2.8 %-3.3 % of total.
文章编号：201704008 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| YANG Chun-xia | Agricultural Product Quality Supervision and Inspection Test Center， Ningxia Academy of Agriculture and Forestry Sciences， Yinchuan 750002， Ningxia， China |
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