不同杨梅品种果实游离氨基酸组成分析

doi:10.3785/j.issn.1008-9209.2021.05.281

浙江大学学报（农业与生命科学版）

2021, Vol. 47

Issue (6): 736-742 DOI: 10.3785/j.issn.1008-9209.2021.05.281

研究论文

不同杨梅品种果实游离氨基酸组成分析

朱奕凡¹(

),王妍¹,汪国云²,周超超²,焦云³,甘可欣¹,孙德利⁴,朱长青¹,贾惠娟¹,高中山¹(

)

^1.浙江大学农业与生物技术学院，杭州 310058
^2.余姚市农业技术推广服务总站，浙江宁波 315400
^3.宁波市农业科学院林业研究所，浙江宁波 315000
^4.浙江大学农业试验站，杭州 310058

Analysis of free amino acid composition in fruits of different bayberry (Morella rubra) varieties

Yifan ZHU¹(

),Yan WANG¹,Guoyun WANG²,Chaochao ZHOU²,Yun JIAO³,Kexin GAN¹,Deli SUN⁴,Changqing ZHU¹,Huijuan JIA¹,Zhongshan GAO¹(

)

^1.College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
^2.Yuyao Agricultural Technology Extension Service Station, Ningbo 315400, Zhejiang, China
^3.Forestry Research Institute, Ningbo Academy of Agricultural Sciences, Ningbo 315000, Zhejiang, China
^4.Agricultural Experiment Station, Zhejiang University, Hangzhou 310058, China

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摘要：

果实中的游离氨基酸对果实风味品质和营养价值有重要影响。为研究不同杨梅品种果实中游离氨基酸组分和含量的差异，以浙江省余姚市的11个杨梅栽培品种以及选育优系为主要试验材料，采用日立L-8900型全自动氨基酸分析仪对杨梅果实中的游离氨基酸组分进行定量分析。结果表明：11个杨梅品种均含有17种常见游离氨基酸和1种特殊的γ-氨基丁酸，且总游离氨基酸质量浓度为338.25～827.34 μg/mL，表明不同色泽的杨梅品种间游离氨基酸含量存在较大差异。紫黑色和红色的杨梅作为市场上的主栽品种，如‘荸荠’和‘东魁’，其总游离氨基酸量比粉红色和水晶杨梅的氨基酸含量更高。γ-氨基丁酸在杨梅果实中含量丰富，在67.05～156.32 μg/mL之间，且不同品种间也存在较大差异，说明不同杨梅品种果实在氨基酸营养品质上有所差异。本研究对于优良风味杨梅品种选育有重要参考意义。

关键词： 杨梅; 游离氨基酸; γ-氨基丁酸; 营养品质

Abstract:

Free amino acids have an impact on the flavor and nutritional values of fresh fruits. The variation of free amino acid compositions and contents in the fruits of 11 different bayberry varieties from Yuyao City, Zhejiang Province, were investigated by Hitachi L-8900 automatic amino acid analyzer. The results showed that the 11 bayberry varieties all contained 17 common free amino acids and one special amino acid γ-aminobutyric acid, and the total contents of free amino acids in the fruits ranged from 338.25 to 827.34 μg/mL. The variations in free amino acid contents among different colored fruits of the bayberry varieties were big. The purple-black and red bayberries, such as ‘Biqi’ and ‘Dongkui’, were the main varieties on the market with the total contents of free amino acids being higher than those of pink and milky white bayberries. The γ-aminobutyric acid content was rich in the 11 bayberry varieties, and its content ranged from 67.05 to 156.32 μg/mL. But there were some differences between different varieties, which indicating that bayberry varieties have differences in nutrition and quality. These results are useful for evaluating the effects of amino acids on fruit flavor and can provide references to the new variety development.

Key words: bayberry free amino acid γ-aminobutyric acid nutrition and quality

收稿日期: 2021-05-28 出版日期: 2021-12-25

CLC:

S 667.6

基金资助: 浙江省宁波市重大科技项目(2021Z008);国家自然科学基金(31972346)

通讯作者: 高中山 E-mail: 934630852@qq.com;gaozhongshan@zju.edu.cn

作者简介: 朱奕凡（https://orcid.org/0000-0001-7676-0709），E-mail：934630852@qq.com

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引用本文:

朱奕凡,王妍,汪国云,周超超,焦云,甘可欣,孙德利,朱长青,贾惠娟,高中山. 不同杨梅品种果实游离氨基酸组成分析[J]. 浙江大学学报（农业与生命科学版）, 2021, 47(6): 736-742.

Yifan ZHU,Yan WANG,Guoyun WANG,Chaochao ZHOU,Yun JIAO,Kexin GAN,Deli SUN,Changqing ZHU,Huijuan JIA,Zhongshan GAO. Analysis of free amino acid composition in fruits of different bayberry (Morella rubra) varieties. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(6): 736-742.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2021.05.281 或 http://www.zjujournals.com/agr/CN/Y2021/V47/I6/736

氨基酸 Amino acid	紫黑色杨梅 Purple-black bayberry				红色杨梅 Red bayberry			粉红色杨梅 Pink bayberry		水晶杨梅 Milky white bayberry
氨基酸 Amino acid	‘荸荠’ ‘Biqi’	‘月粒盘’ ‘Yuelipan’	‘2015-4’	‘Y2012-136’	‘东魁’ ‘Dongkui’	‘水梅’ ‘Shuimei’	‘Y2010-70’	‘夏至红’ ‘Xiazhihong’	‘Y2012-138’	‘Y2012-145’	‘Y2012-148’
天冬氨酸 Asp	56.20±0.42b	58.08±4.00b	60.35±4.65b	72.11±4.51a	33.05±1.27c	67.02±1.40b	37.75±1.49c	34.69±1.41c	27.45±2.12cd	16.94±1.85d	25.74±1.62cd
苏氨酸 Thr	253.83±1.57a	221.47±6.81a	203.65±6.75ab	248.41±8.34a	81.35±1.52cd	259.94±4.80a	273.32±3.39a	45.97±1.47cd	126.30±7.38bc	18.05±1.10e	38.45±1.88cd
丝氨酸 Ser	61.11±0.60bc	57.89±4.30bc	45.34±2.73bcd	129.49±6.85a	53.48±0.97bcd	89.80±3.28b	73.58±2.13b	14.31±0.53d	30.20±2.08bcd	11.69±0.66d	22.34±1.14cd
谷氨酸 Glu	100.11±0.67ab	121.61±3.91a	104.73±5.12a	99.66±4.06ab	73.81±1.54c	119.97±4.34a	106.60±3.51a	70.81±3.24c	85.87±1.99bc	46.84±1.23d	54.21±2.04d
甘氨酸 Gly	2.87±0.13ab	2.26±0.08bc	2.31±0.56bc	3.25±0.31a	2.68±0.10ab	2.08±0.23bc	2.15±0.40bc	1.51±0.16cd	1.17±0.06d	2.39±0.09b	2.50±0.17ab
丙氨酸 Ala	42.34±0.32b	39.72±1.81b	21.81±2.88cde	70.18±0.82a	65.16±0.66a	93.49±2.93a	30.31±2.79cd	10.74±0.36e	32.17±2.95bc	16.37±1.18e	20.48±0.06de
半胱氨酸 Cys	0.97±0.72f	1.25±0.50f	6.84±1.15bc	1.65±1.05ef	4.86±0.36bcd	15.23±0.61a	10.21±1.95a	1.99±0.84def	7.94±2.06ab	1.24±0.89f	4.73±1.87cde
缬氨酸 Val	6.22±0.24c	9.61±0.97b	8.78±1.51b	8.62±1.03b	7.53±0.58bc	12.16±0.90a	11.60±1.37a	7.32±0.63bc	8.94±1.66b	7.25±1.85bc	7.11±0.26bc
蛋氨酸 Met	0.29±0.35a	0.71±0.23ab	0.79±1.34a	0.69±0.43a	1.02±0.89a	1.13±0.51ab	2.73±0.83a	2.24±0.43a	1.27±0.05a	1.38±0.21a	1.87±1.62a
异亮氨酸 Ile	1.91±0.51c	3.75±1.26abc	3.59±1.52abc	2.81±0.34bc	4.58±1.20abc	6.98±0.16a	6.33±0.43a	4.27±0.14abc	5.44±1.92ab	3.73±0.97abc	4.12±0.60abc
亮氨酸 Leu	3.10±0.11c	4.17±1.66c	4.14±1.28c	3.30±0.31c	5.10±0.91bc	8.20±0.41a	6.96±1.11ab	3.24±0.20c	8.88±0.40a	4.11±0.89c	3.31±0.26c
酪氨酸 Tyr	6.12±0.66cd	6.29±1.40cd	10.12±1.40b	3.95±1.27d	9.88±1.04b	9.44±0.20b	7.22±0.46c	6.38±0.30cd	14.77±1.37a	7.29±0.65c	6.85±0.67c
苯丙氨酸 Phe	9.01±0.15a	6.13±0.76bc	3.58±0.69d	5.44±0.65cd	6.74±0.30bc	3.62±0.44d	5.43±0.94cd	6.05±0.21c	5.54±1.09c	7.26±0.19abc	8.19±1.30ab
赖氨酸 Lys	16.08±0.09a	22.54±0.91a	7.15±2.28d	10.51±0.88bcd	8.27±0.27cd	11.63±1.61bc	18.48±1.29a	11.36±1.55bc	10.32±1.63bcd	12.29±0.65b	9.93±1.80bcd
组氨酸 His	30.83±0.67a	23.81±2.11b	12.73±1.82b	13.91±1.34b	6.08±0.02c	14.38±1.13b	18.37±1.19b	3.63±0.80c	17.88±1.68b	5.19±0.98c	3.80±1.77c
精氨酸 Arg	7.36±0.18cd	10.80±1.68c	20.62±0.78b	21.37±2.35b	32.86±0.81a	34.59±1.17a	12.01±1.58c	6.12±1.23cd	22.77±1.70b	2.70±0.89d	6.36±1.26cd
脯氨酸 Pro	64.48±1.13cd	32.86±2.32de	19.28±1.32de	6.57±1.52e	202.47±2.57a	10.63±0.33e	78.07±1.27bc	125.00±2.51b	50.19±1.33cde	80.04±1.96bc	127.66±3.56b
gABA	109.83±1.44bc	94.98±3.20cd	77.35±16.05de	116.10±14.77b	90.29±1.30cd	67.05±8.42e	91.61±14.64cd	104.48±9.50bcd	75.08±16.17de	93.48±18.89cd	156.32±18.33a
TFAA	772.66ab	717.95ab	613.15bcd	818.03a	689.21abc	827.34a	792.73a	460.12de	532.15cd	338.25e	503.98de
EAA	290.44a	268.38a	231.68ab	279.79a	114.58cd	303.66a	324.84a	80.45cd	166.68bc	54.08d	72.99cd
NEAA	372.39bc	354.59bc	304.12c	422.14ab	484.33a	456.63a	376.26bc	275.19cd	290.40cd	190.69d	274.67cd
CEAA	328.63a	302.99a	265.03ab	315.07ab	153.52cd	352.63a	355.23a	90.20d	207.33bc	61.97d	83.15d
MAA	201.13abc	232.59a	213.78ab	220.28a	173.41cd	257.68a	199.33abc	142.40de	178.02bcd	101.20f	118.96ef
EAA/TFAA/%	37.58	37.38	37.79	34.20	16.62	36.70	40.98	17.48	31.32	15.99	14.48
MAA/TFAA/%	26.03	32.40	34.87	26.92	26.92	31.15	25.14	30.51	33.45	29.92	23.60
EAA/NEAA/%	77.99	75.69	76.18	66.28	23.66	66.50	86.33	29.24	57.40	28.36	26.57

表1 不同杨梅品种果实中常见游离氨基酸组分含量 (μg/mL)

图1 不同杨梅品种果实呈味氨基酸含量短栅上不同小写字母表示在P＜0.05水平差异有统计学意义。

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