摘要
为明确杭白菊氨基酸组成,遂选浙江省桐乡市杭白菊原产地‘异种大白菊’、‘小黄菊’和‘早小洋菊’3个主栽品种和普通品种‘黄药菊’的鲜花及其制成品,以高效液相色谱予以检测。结果表明:(1)4个品种皆检出17种氨基酸且以赖氨酸、苯丙氨酸和亮氨酸的含量较高;(2)‘异种大白菊’、‘小黄菊’、‘黄药菊’和‘早小洋菊’鲜花氨基酸含量分别为1.825、1.463、1.112和1.010 mg·g^(-1);制成品氨基酸含量分别为4.08、5.648、5.165和5.975 mg·g-1;(3)鲜花中苏氨酸、缬氨酸、甲硫氨酸、异亮氨酸、亮氨酸、苯丙氨酸和赖氨酸等7种必需氨基酸占17种氨基酸总量的百分比依次为14.14%、19.07%、34.08%和11.98%;制成品中这7种必需氨基酸所占百分比依次为23.16%、25.21%、18.86%和14.61%;(4)制成品中氨基酸含量是鲜花氨基酸含量的2.3~6.0倍;(5)除了少数氨基酸之外,每个品种的每种氨基酸在鲜花和制成品中含量差异都达显著水平。分析认为,杭白菊氨基酸含量比较丰富,品种之间含量存在差异但未达显著水平,鲜花经加工之后氨基酸含量显著增加。
In order to determine the composition of amino acids in Chrysanthemum cultivars of Hangbaiju,three elite cultivers ＇Yizhongdabaiju＇, ＇Xiaohuangju＇ and ＇Zaoxiaoyangju＇ as well as a common cultivar ＇Huan-gyaoju＇ in the original production place in Tongxiang City, Zhejiang Province were chosen to detect the amino acidsin both fresh flowers and manufactured goods using high performance liquid chromatography （HPLC）. The resultsshowed that： （1） seventeen amino acids were determined with relatively high contents of Lys, Phe and Leu in everycultivar; （2） Amino acid content in fresh flowers of ＇Yizhongdabaiju＇,＇Xiaohuangju＇, ＇Huangyaoju＇ and ＇Zaoxiao-yangju＇ was 1.825, 1.463, 1.112 and 1.010 mg/g, respectively. The amino acid content in the manufactured goods ofthe four cultivars was 4.08, 5.648, 5.165 and 5.975 mg/g, respectively; （3） the contents of seven essential amino acidsof Thr, Val, Met, Ile, Leu, Phe and Lys in the fresh flowers accounted for 14.14%, 19.07%, 34.08% and 11.98% ofthe total content of the seventeen amino acids, while they accounted for 23.16%, 25.21%, 18.86% and 14.61% in themanufactured goods, respectively; （4） Amino acid content in the manufactured goods was 2.3-6 times of that in thefresh flowers; （5） except for several amino acids, the difference in other amino acid contents between the fresh flow-ers and the manufactured goods in each cultivar reached the level ofP 〈 0.05. It was concluded that the flowers ofHangbaiju enrich amino acids and the difference in amino acid content among various cultivars did not reach a sig-nificant level. The amino acid content increased remarkably after the flower was processed.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2016年第6期1024-1028,共5页
Journal of Anhui Agricultural University
基金
浙江省大学生科技创新项目(2016R409015)
浙江省自然科学基金项目(LY17C140002)资助
关键词
杭白菊
主栽品种
氨基酸
鲜花
制成品
Chrysanthemum cultivar Hanbaiju
elite cultivar
amino acid
fresh flower, manufactured goods
