不同時期玉鈴鐺棗與冬棗氨基酸組成分析?

摘 要：為了合理開發利用玉鈴鐺棗，分別測定了白熟期和脆熟期的玉鈴鐺棗棗果的氨基酸組成，并以冬棗為對照進行對比分析。結果表明：2種棗果的氨基酸組成大致相同，含量最高的氨基酸均為天冬氨酸；脆熟期棗果中的氨基酸總量有明顯的提升，約為白熟期的2～3倍；氨基酸組成模式圖顯示，鮮味是棗果的主要呈味特征，同時玉鈴鐺棗中的甜味氨基酸占比在脆熟期有明顯的提升；味道強度值（taste activity value，TAV）分析顯示，脆熟期的玉鈴鐺棗主要的呈味氨基酸是胱氨酸（TAV達8.45），而同時期冬棗中未檢出胱氨酸；氨基酸評分顯示，脆熟期玉鈴鐺棗中的理想氨基酸是蘇氨酸（RC=0.928），而在冬棗中是纈氨酸（RC=0.987）；脆熟期時玉鈴鐺棗的SRC值（67.33）大于冬棗，說明玉鈴鐺棗中的必需氨基酸成分更均衡。

關鍵詞：玉鈴鐺棗；冬棗；白熟期；脆熟期；氨基酸

中圖分類號：S45 文獻標識碼：A 文章編號：1006-060X（2023）06-0079-04

Abstract：The amino acid composition of Ziziphus jujuba 'Yulingdang' in the white and crisp ripening stages was detected respectively with a jujube cultivar 'Dongzao' as the control. The results of data analysis showed that the amino acid composition of the two kinds of jujube fruits was approximately the same， and the highest content of amino acid was Asp; the total amount of amino acids in jujube fruit at the crisp ripening stage increased significantly， about 2-3 times as much as that at the white ripening stage; the pattern diagram of amino acid composition showed that fresh taste was the main flavor characteristic of jujube fruit， and the proportion of sweet amino acids in 'Yulingdang' jujube was significantly increased in the crisp ripening stage; TAV （taste activity value） analysis showed that Cys was the main flavor amino acid of 'Yulingdang' jujube at the crisp ripening stage （TAV value=8.45）， while Cys was not detected in 'Dongzao' at the same stage; the amino acid score showed that the ideal amino acid in 'Yulingdang' jujube at the crisp ripening stage was Thr（RC = 0.928）， while in 'Dongzao' was Val（RC = 0.987）; the SRC of 'Yulingdang' jujube at the crisp ripening stage was 67.33， higher than that of 'Dongzao'， indicating that the composition of essential amino acids in 'Yulingdang' jujube was more balanced.

Key words： 'Yulingdang' jujube; 'Dongzao'; white ripening stage; crisp ripening stage; amino acid

棗是我國最具代表性的民族果樹之一，栽培歷史悠久，用于食用的棗果分為鮮食和干制2種。一直以來，用于干制的紅棗品種數量多、產量高、市場需求大、采收儲存方便，因此，與之相關的研究也較多。相比而言，鮮食棗對采收時間、栽培管理、貯藏運輸都有較高要求，因此市場占有率不高，相關研究也不足，制約了鮮食棗品種的發展。玉鈴鐺棗是皖北地區培育的優良鮮食棗品種[1]，具有抗性強、適應性強、個頭大、口感好等優點。對玉鈴鐺棗果進行營養物質的研究分析，并與傳統品種冬棗進行對比，有助于豐富鮮食棗品質方面的研究。……