新郑和若羌灰枣氨基酸组成比较研究

Comparison and Analysis of Composition of Amino Acid between Xinzheng and Ruoqiang Hui Jujube

【目的】明确新郑灰枣和若羌灰枣氨基酸组成的差异性。【方法】以新郑和若羌产出的灰枣为受试红枣,测试分析受试红枣17种氨基酸含量,依据所得数据,对新郑和若羌灰枣中人体必需氨基酸、药用氨基酸、支链氨基酸、芳香族氨基酸、鲜味氨基酸和甜味氨基酸含量进行比较分析。【结果】若羌灰枣所含人体必需氨基酸组成模式优于新郑灰枣,甜味氨基酸含量高于新郑灰枣;药用氨基酸、支链氨基酸、芳香族氨基酸、鲜味氨基酸含量新郑灰枣高于若羌灰枣。【结论】新郑和若羌灰枣人体必需氨基酸组成模式和甜味、药用、支链、芳香族、鲜味氨基酸含量存在差异,且各具特点,宜分类深化开发利用。

[ Objective ] This study aims to clarify the differences of amino acid composition between Xinzheng and Ruoqiang hui jujube. [ Method ] In this paper, the subjects were the hui jujube Xinzheng and Ruoqiang. The content of 17 amino acids in Xinzheng and Ruoqiang hui jujube were determined. Based on the above data, the differences of essential amino acids for human nutrients, medicinal amino acids, branched ami- no acids, aromatic amino acids, umami tasty amino acids, sweetness amino acids in Xinzheng and Ruoqiang hui jujube were analyzed. [ Result] In 2 kinds of tested jujube, the composition pattern of essential amino acids for human nutrients in Ruoqiang hui jujube was better; the content of sweetness amino acids in Ruoqiang hui ju- jube was higher; the contents of medicinal amino acids, branched amino acids, aromatic amino acids, Umami tasty amino acids in Xinzheng hui jujube were higher. [ Conclusion ] The composition pattern of essential amino acids for human nutrients and the content of sweetness amino acids, medicinal amino acids, branched amino acids, aromatic amino acids, umami tasty amino acids were different between xinzheng and ruoqiang hui ju- jube, xinzheng and ruoqiang hui jujube should be utilized respectively ,by their characteristic.