FAA Composition and Content Variation in Different Pyropia yezoensis Cultivar in Harvest Period

不同品系条斑紫菜采收期游离氨基酸组成与含量变化特征（英文）

The contents of 16 kinds of free amino acids （FAAs） in 7 Pyropia yezoensis cultivars were determined by pre-column derivatization high performance liquid chromatographyin early, middle and late harvest period.The results showed that the total FAA content ranged from 48.71 to 62.05 mg/g among the 7 test ma- terials. Among the 16 kinds of FAAs, Ala, Arg, Glu and Asp, four kinds of flavor amino acids, showed the highest contents, and their total content ranged from 36.05 to 53.96 mg/g, accounting for 69.11%-86.47% of the total FAA content. The total contents of flavor amino acids and FAAs all reached the peaks in all the test ma- terials, except the control cultivar, at middle harvest period. The essential amino acid content was trended to be increased in all the test materials with the extended harvest period, and it reached the peak at the late harvest period. Sutong showed the highest flavor amino acid content and FAAs content, followed by Y-H002, Suyan and Sulian, while the control cultivar showed the lowest contents.

以7个条斑紫菜栽培品系为材料，利用柱前衍生高效液相色谱法，对其在采收期前期、中期与后期的16种游离氨基酸含量进行测定。结果显示，试样游离氨基酸总含量在48．71～62．05mg/g之间，其中，Ala、Arg、Glu与Asp4种呈味氨基酸含量最高，总含量在36．05—53．96mg／g之间。占总游离氨基酸的69．11％～86．47％．除对照品系外，其他6个品系的呈味氨基酸与游离氨基酸总量均在采收中期达到最高：所有品系的必需氨基酸含量均随采收时间延迟呈增长趋势．在采收后期达到最高；苏通条斑紫菜品系在呈味氨基酸与总游离氨基酸含量组成水平上最高，其次为Y—H002、苏研与苏连，对照品系最低。