四川泸州6种香椿质构特性和氨基酸组成分析

Analysis of Texture Characteristics and Free Amino Acids Composition of Six Species of Toona sinensis in Luzhou,Sichuan Province

以四川省泸州市栽培的6种香椿作为研究对象,对其质构和游离氨基酸组成进行了研究,旨在为开发香椿相关产品提供理论依据。结果表明,6种香椿存在明显差异。在TPA测试方面,3号香椿样品的硬度、延展性、黏着性和咀嚼性都极显著高于其他样品(P<0.01),弹性最大的是3号香椿样品,最小的是5号香椿样品。在游离氨基酸方面,6种香椿中共检出31种氨基酸,其中含有6种必需氨基酸、6种鲜味氨基酸,且3号香椿样品中必需氨基酸和鲜味氨基酸总量最多。综合考虑香椿在质构特性和游离氨基酸方面的表现,3号香椿样品较适用于开发相关营养食品。不同的香椿品种在质构特性和游离氨基酸组成方面不同,可根据实际需求选择适用的品种。

Six species of Toona sinensis cultivated in Luzhou City,Sichuan Province are studied for their texture and free amino acids composition in order to provide theoretical basis for the development of related products of Toona sinensis.The results show that there are significant differences among 6 species of Toona sinensis.In terms of TPA test,the hardness,spreadability,adhesiveness and chewiness of No.3 Toona sinensis sample significantly higher than those of other samples(P<0.01).The springiness of No.3 Toona sinensis sample is the largest and that of No.5 Toona sinensis sample is the smallest.In terms of free amino acids,31 species of amino acids are detected in 6 species of Toona sinensis,including 6 species of essential amino acids and 6 species of umami amino acids,and the total amount of essential amino acids and umami amino acids in No.3 Toona sinensis sample is the largest.Considering the texture properties and free amino acids of Toona sinensis,No.3 Toona sinensis sample is more suitable for the development of nutritive food.Different varieties of Toona sinensis have different texture properties and free amino acids composition,so applicable varieties can be selected according to actual demands.