四倍体果桑新品种嘉陵30号桑椹中的氨基酸组成及其含量分析

Amino Acid Composition of Mulberry Fruit from a New Tetraploid Mulberry Variety Jialing 30

为了给生产上提供高品质的果桑品种资源,以二倍体果桑品种红果1号为对照,利用氨基酸自动分析仪,对新育成的四倍体果桑品种嘉陵30号及其亲本二倍体果桑品种中桑5801桑椹中的主要营养成分氨基酸进行检测与比较。嘉陵30号和中桑5801的桑椹中均含有包括6种人体必需氨基酸在内的12种氨基酸,除半胱氨酸和甲硫氨酸外,嘉陵30号桑椹中的各种氨基酸含量均高于中桑5801,其中鲜味类型氨基酸、具有药用功效的氨基酸、参与骨骼肌代谢的支链氨基酸的含量分别比中桑5801提高了约8倍、1.6倍、0.5倍;嘉陵30号桑椹中的丝氨酸、半胱氨酸、甲硫氨酸的含量比红果1号高,甘氨酸、异亮氨酸、苯丙氨酸的含量与红果1号相当,但总氨基酸及鲜味氨基酸、药效氨基酸、支链氨基酸3种类型氨基酸的含量低于对照红果1号。检测结果表明,四倍体果桑新品种嘉陵30号桑椹中的氨基酸种类及含量丰富,具有开发利用价值;通过对果桑染色体的加倍,可在一定程度上提高桑椹中的活性氨基酸含量。

In order to obtain high quality mulberry species for fruit use. In this study, through amino acid automatic analyzer, we investigated and compared the composition of major nutrient amino acids in mulberry fruit from Jialing 30, a newly bred tetraploid mulberry variety, and its diploid parental mulberry variety Zhongsang 5801. The results demonstrated that, 12 different kinds of amino acids including the 6 essential amino acids for human were contained in both Jialing 30 and Zhongsang 5801. Compared with Zhongsang 5801, Jialing 30 had higher content of all kinds of amino acids ex- cept cysteine and methionine, among which the contents of amino acids with flavor enhancement effect, amino acids with medicinal functions, and branched-chain amino acids involved in metabolism of skeletal muscle were increased by approximately 8, 1.6 and 0.5 folds than those of Zhongsang 5801, respectively. The contents of serine, cysteine and me- thionine in Jialing 30 were higher than those in the control variety Hongguo 1, and those of glycine, isoleucine and phen- ylalanine were about the same with Hongguo 1. However, the contents of total amino acids, amino acids with flavor enhancement effect, amino acids with medicinal functions, and branched-chain amino acids in Jialing 30 were lower that those of Hongguo 1. The above results indicated that the new tetraploid mulberry variety Jialing 30 for fruit use had rich content of various amino acids for future devel- opment of value-added products, and chromosome doubling could elevate the content of active amino acids inmulberry to some extent.