新疆不同产地红枣氨基酸的分析研究

Analysis of Amino Acids in Red Jujubes of Different Producing Areas in Xinjiang

为评估新疆不同产地红枣氨基酸组成差异,以新疆不同产地的红枣为试样,在完成试样17种氨基酸含量研究分析的基础上,依据所得数据,通过主成分分析,对不同产地红枣的氨基酸品质进行了综合评价;同时从模式谱、药效及风味氨基酸的角度,探讨了不同产区红枣的氨基酸特点。结果表明:受试样品中,墨玉骏枣、二二四团骏枣、哈密大枣的氨基酸综合得分分别为1.128、1.020、0.600,高于其他样品;二二四团骏枣必需氨基酸含量占蛋白质总量的比例最高,达68.36%;洛浦骏枣药用氨基酸含量占总氨基酸比例最高,达53.72%;托克逊灰枣、阿克苏灰枣甜味、酸鲜味氨基酸总和与苦味氨基酸的比例较高,达6倍以上。不同产区红枣氨基酸综合得分、模式谱、药效、风味均存在差异,可从氨基酸角度探讨新疆不同产区红枣的营养品质特点。

To assess the difference of amino acid compositions among red jujube in Xinjiang, 17 kinds of amino acids content in jujubes from different regions were studied. Based on the obtained data, the qualities of amino acids in different jujubes were comprehensively evaluated via principal component analysis. Meanwhile, the amino acids nutrition characteristics of different regions were discussed from the perspective of pattern spectrum, pharmacody- namics and flavor amino acids. The results indicated that among all the producing areas, the amino acid scores in Moyu, 224 regiment and Hami jujubes were 1.128, 1.020 and 0.600 respectively, higher than jujubes in other areas. The content of essential amino acids in total protein of 224 regiment jujube were the highest, up to 68.36%. Luopu jujube had the highest content of pharmacodynamic amino acids, up to 53.72%. And in Toksun and Aksu jujubes, the sum of sweet and acid-flavor amino acids was more than 6 times of the bitter amino acids. The comprehensive score, pattern spectrum, efficacy and flavor of red dates in different regions were also different. Therefore, it was practicable to explore the nutritional characteristics of red jujube from different producing regions in Xinjiang in terms of amino acids.