井冈翠芦笋氨基酸类营养成分的特征分析

Analysis of Amino Acid Nutritional Components in Jinggang Green Asparagus

井冈翠是通过种间杂交选育的具有茎枯病抗性的芦笋优良新品系,以相同栽培条件下的井冈翠、吉列姆、圣骑士鲜笋为试验材料,采用液相色谱法分析了不同品种中游离的天冬酰胺和谷氨酰胺含量,同时采用氨基酸自动分析仪分析了游离氨基酸和水解氨基酸的组成和特征。结果表明:井冈翠的谷氨酰胺含量显著高于吉列姆和圣骑士的,分别高11.35%和58.52%,井冈翠天冬酰胺含量比圣骑士高24.89%;井冈翠的总游离氨基酸含量和必需氨基酸占比均明显高于吉列姆、圣骑士;在游离呈味氨基酸中,井冈翠的鲜甜味氨基酸与苦味氨基酸的比值较吉列姆、圣骑士分别高82.43%、60.39%,这可能是井冈翠口感鲜美的物质基础之一。在总水解氨基酸中,3种芦笋的必需水解氨基酸占总水解氨基酸的质量分数比值接近,其中谷氨酸、天冬氨酸、亮氨酸、丙氨酸这4种氨基酸占总氨基酸质量分数的比值之和均超过50%。

Jinggang Green asparagus is a new inbred asparagus line selected through interspecific hybridization with excellent stem blight resistance.In this paper,Jinggang Green,Gijnlim and San Knight asparagus varieties were studied under the same cultivation conditions.The content of free asparagine and glutamine in each asparagus variety was analyzed by HPLC,and the composition and characteristics of free amino acids and hydrolyzed amino acids were analyzed by amino acid automatic analyzer.The results showed that the content of glutamine in Jinggang Green asparagus was 11.35%and 58.52%higher than that of Gijnlim and San Knight,respectively,and the content of asparagine was 24.89%higher than that of San Knight.The total free amino acid content of Jinggang Green asparagus was significantly higher than those of Gijnlim and San Knight.Among the free flavor amino acids,the ratio of the fresh sweet amino acid to bitter amino acid in Jinggang Green asparagus was 82.43%and 60.39%higher than those of Gijnlim and San Knight respectively,which was the material basis for the delicious taste of Jinggang Green asparagus.Among the total amino acids,the ratios of the three essential amino acids to the total amino acids were similar.The sum of the ratios of glutamic acid,aspartic acid,leucine and alanine to the total amino acids was more than 50%.