食品科学 ›› 2018, Vol. 39 ›› Issue (24): 231-238.doi: 10.7506/spkx1002-6630-201824035

• 成分分析 • 上一篇    下一篇

高效液相色谱-串联质谱法定量分析橄榄果实氨基酸组分

彭真汾,王?威,叶清华,陈清西*   

  1. (福建农林大学园艺学院,福建?福州 350002)
  • 出版日期:2018-12-25 发布日期:2018-12-17
  • 基金资助:
    中央引导地方科技发展专项(2017L3001)

Quantitative Analysis of Amino Acids in Chinese Olive Using High Performance Liquid Chromatography-Tandem Mass Spectrometry

PENG Zhenfen, WANG Wei, YE Qinghua, CHEN Qingxi*   

  1. (College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
  • Online:2018-12-25 Published:2018-12-17

摘要: 为探索橄榄果实成熟过程氨基酸含量变化与营养价值及风味品质的相关性,利用高效液相色谱-串联质谱法定量分析普通橄榄‘长营’与清橄榄‘清榄1号’果实水解和游离氨基酸成分。结果表明:在水解氨基酸中,2?个品种果实均含有16?种氨基酸,其中7?种必需氨基酸和9?种非必需氨基酸,氨基酸种类丰富;但是,二者水解氨基酸总含量变化规律存在差异,‘长营’果实氨基酸总量呈升-降-升的变化趋势,‘清榄1号’为降-升-降-升;二者营养指标氨基酸比值、氨基酸比值系数、氨基酸比值系数分均不理想,为营养不均衡类型。在游离氨基酸中,‘长营’果实氨基酸含量变化呈升-降-升-降,‘清榄1号’相反,为降-升-降-升;2?个品种果实均含有19?种氨基酸,甜味氨基酸和鲜味氨基酸占比较高,‘清榄1号’鲜味(谷氨酸、天冬氨酸、天冬酰胺)和甜味氨基酸(谷氨酰胺)贡献值高于‘长营’,使得‘清榄1号’鲜甜口感优于‘长营’,鲜食品质更佳,为橄榄果实风味判断提供依据。

关键词: 橄榄, 高效液相色谱-串联质谱, 水解氨基酸, 游离氨基酸

Abstract: In order to correlate the changes in amino acid content with nutritional value and flavor quality during the ripening process of olive fruit, we applied high performance liquid chromatography-tandem mass spectrometry to quantitatively analyze the contents of free and hydrolytic amino acids in the olive cultivars ‘Changying’ and ‘Qinglan 1 hao’. The results showed that a total of 16 hydrolytic amino acids were detected in each cultivar, including 7 essential amino acids and 9 non-essential ones. However, the contents of total hydrolytic amino acids in the two cultivars were different; ‘Changying’ olives showed an increase-decrease-increase trend, while ‘Qinglan 1 hao’ olives presented a decrease-increase-decrease-increase trend. The cultivars were undesirable in terms of ratio of amino acid (RAA), ratio coefficient (RC) and score of ratio coefficient (SRC), leading to nutritional imbalance. The total free amino acid content in ‘Changying’ olives exhibited an increase-decrease-increase-decrease trend, whereas the opposite was observed for ‘Qinglan 1 hao’ olives. Each cultivar contained 19 free amino acids, with sweet and umami amino acids being the major ones, and sweet (Gln) and umami (Glu, Asp, and Asn) amino acids made a substantially greater contribution to ‘Qinglan 1 hao’ olives than to ‘Changying’ olives. Thus, the ‘Qinglan 1 hao’ cultivar had better sweet and umami flavor than the ‘Changying’ cultivar. The results from this study provide a basis for judging the flavor of olives.

Key words: Canarium album, high performance liquid chromatography-tandem mass spectrometry, hydrolytic amino acid, free amino acid

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