樱桃番茄与普通番茄部分品质指标及氨基酸组成比较

doi:10.7506/spkx1002-6630-201504017

食品科学

樱桃番茄与普通番茄部分品质指标及氨基酸组成比较

岳冬1,2，刘娜2，朱为民2，郭世荣1,*

1.南京农业大学园艺学院，江苏南京 210095；
2.上海市农业科学院园艺研究所，上海市设施园艺技术重点实验室，上海 201106

出版日期:2015-02-25 发布日期:2015-02-16
通讯作者: 郭世荣
基金资助:
国家高技术研究发展计划（863计划）项目（2012AA100103）；上海市科技支撑项目（13391901203）；
上海市农业科学院青年基金项目（QJ2011（05））；江苏省科技成果转化专项资金项目（BA2014147）

Analysis of Amino Acid Composition and Several Quality Indicators of Cherry Tomato and Common Tomato

YUE Dong1,2, LIU Na2, ZHU Weimin2, GUO Shirong1,*

1. College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China;
2. Shanghai Key Laboratory of Protected Horticultural Technology, Horticultural Research Institute,
Shanghai Academy of Agricultural Sciences, Shanghai 201106, China

Online:2015-02-25 Published:2015-02-16
Contact: GUO Shirong

摘要/Abstract

摘要：

以樱桃番茄（YT）和普通番茄（PT）各9 个品种为材料，比较2 种番茄果实相关品质指标，包括可溶性固形物、可溶性糖、可滴定酸、糖酸比、VC、番茄红素及氨基酸。结果表明：所有YT品种可溶性固形物含量均高于PT品种，YT的平均含量比PT高48%；9 个YT品种可溶性糖的平均含量比PT高34.08%，而可滴定酸的平均含量比PT低10%，糖酸比高出46.10%，VC的平均含量比PT高84.59%，番茄红素的平均含量比PT高76.30%。YT的果实品质要明显高于PT。对综合指标表现最好的YT-5和PT-3果实中氨基酸含量及组成进行鉴定，测出13 种氨基酸，总含量分别为2.176%和1.115%，其中含量最高的为谷氨酸，含量最低的为甘氨酸，人体必需氨基酸有5 种，分别占氨基酸总量的24.82%和30.94%。YT品种与PT品种相比，增加幅度最大的是精氨酸，为241.67%；变化幅度最小的为缬氨酸，增加了38.71%。与YT相比，PT的人体必需氨基酸含量与非必需氨基酸含量之比为0.448，较接近理想蛋白质的要求。YT中各种人体必需氨基酸，苯丙氨酸＋酪氨酸、赖氨酸、异亮氨酸、亮氨酸的含量占氨基酸总量的比例，与1973年FAO/WHO修订的人体必需氨基酸含量模式谱基本一致，仅缬氨酸较缺乏；而PT中均基本一致。YT中的儿童必需氨基酸含量显著高于PT；YT中鲜味类、芳香族、甜味类氨基酸含量均高于PT。因此，与PT相比，YT的品质更高，且氨基酸组成更加优质合理。

关键词: 樱桃番茄, 普通番茄, 品质, 氨基酸

Abstract:

In this paper, nine respective varieties of cherry tomato (YT) and common tomato (PT) were used to investigate
the quality of tomato fruits, including the contents of soluble solid, soluble sugar, titratable acid, vitamin C and lycopenes,
sugar/acid ratio, and amino acid composition. The results showed that soluble solid contents in all the YT varieties were
higher than those in all the PT varieties, with an average increase of 48%. The average contents of soluble sugar, vitamin C
and lycopene, and sugar/acid ratio in the former varieties were 34.08%, 84.59% and 76.30% higher than those in the latters,
respectively, but the average content of titratable acid was reduced by 10%. Overall, the quality of cherry tomato was
significantly higher than that of common tomato. We analyzed and authenticated 13 kinds of amino acids in fruits of ‘YT-
5’ and ‘PT-3’ having the best performance of comprehensive index, with total contents of 2.176% and 1.115%, respectively.
Among these, glutamic acid had the highest content and glycine had the lowest content. Five kinds of essential amino acids
were detected accounting for 30.94% and 24.82% of the total amino acids, respectively. Compared with PT, the largest and
smallest growth of amino acids in YT were arginine and valine, which were respectively increased by 241.67% and 38.71%.
Compared with YT, the E/T and E/N values of PT were respectively 30.94% and 0.448, which was much closer to the
requirement of an ideal protein. The percentage of each essential amino acid content to the total amino acids and the contents
of Phe + Tyr, Lys, Ile and Leu in YT fruits were in accord with the pattern of the FAO/WHO revised in 1973 except for the
lack of Val; very similar results were reported for PT fruits. The contents of essential amino acids for children and delicious,
aromatic and sweet-tasting amino acids in YT were higher than those in PT. Therefore, compared with common tomato,
cherry tomato has higher quality with improved amino acid composition.

Key words: cherry tomato, common tomato, quality, amino acid

中图分类号:

S641.2

岳冬1,2，刘娜2，朱为民2，郭世荣1,*. 樱桃番茄与普通番茄部分品质指标及氨基酸组成比较[J]. 食品科学, doi: 10.7506/spkx1002-6630-201504017.

YUE Dong1,2, LIU Na2, ZHU Weimin2, GUO Shirong1,*. Analysis of Amino Acid Composition and Several Quality Indicators of Cherry Tomato and Common Tomato[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201504017.

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樱桃番茄与普通番茄部分品质指标及氨基酸组成比较

Analysis of Amino Acid Composition and Several Quality Indicators of Cherry Tomato and Common Tomato

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