木枣叶片、叶片愈伤组织及果实的氨基酸分析

doi:10.7506/spkx1002-6630-201310043

食品科学 ›› 2013, Vol. 34 ›› Issue (10): 197-203.doi: 10.7506/spkx1002-6630-201310043

木枣叶片、叶片愈伤组织及果实的氨基酸分析

赵满兴,陈宗礼

1.陕西省红枣重点实验室(延安大学)，陕西延安 716000；2.陕西省区域生物资源保育与利用工程技术研究中心，陕西延安 716000；3.延安大学生命科学学院，陕西延安 716000

收稿日期:2012-03-13 修回日期:2013-04-02 出版日期:2013-05-25 发布日期:2013-05-07
通讯作者: 赵满兴 E-mail:zhaomanxing@163.com
基金资助:
陕西省自然科学基础研究计划项目(2009JM3001-3);陕西省科技发展计划项目

Amino Acids in Callus Derived from Leaves, Leaf-Derived Callus and Fruits of Muzao Jujubes (Ziziphus jujuba Mill var muzao)

CHEN Zong-li，HE Xiao-long，ZHANG Xiang-qian，ZHAO Man-xing，XUE Bi-rong

1. Shaanxi Key Laboratory of Chinese Jujube (Yan’an University), Yan’an 716000, China；
2. Shaanxi Engineering and Technological Research Center for Conversation and Utilization of Regional Biological Resources,
Yan’an 716000, China；3. College of Life Science, Yan’an University, Yan’an 716000, China

Received:2012-03-13 Revised:2013-04-02 Online:2013-05-25 Published:2013-05-07

摘要/Abstract

摘要：

测定枣叶、枣果实和愈伤组织中的氨基酸组成及其含量，为深入研究和开发利用中国特有枣树资源提供科学依据。以中国陕北特产的栽培木枣和组培木枣的叶片、枣果及叶片培养诱导的愈伤组织为材料，采用盐酸水解法，利用氨基酸分析仪对其所含氨基酸进行定性、定量分析。分析结果显示，各试验材料中均含有至少16种氨基酸。其中，有7种人体必需氨基酸、2种儿童必需氨基酸、9种药效氨基酸、6种芳香族氨基酸、4种鲜味氨基酸、4种甜味氨基酸和3种支链氨基酸。它们中的总氨基酸含量以组培枣叶中最高(77.14mg/100g)，其次为愈伤组织(11.52mg/100g)，栽培枣叶中为11.10mg/100g，枣果中含量最低(4.59mg/100g)；支链氨基酸的质量分数大小次序为：组培枣叶＞栽培枣叶＞愈伤组织＞枣果；药效氨基酸占的比例以愈伤组织最高(72.05%)，依次为栽培枣叶(71.89%)、组培枣叶(65.35%)、枣果(32.03%)；芳香族氨基酸占的比例以组培枣叶最高(43.60%)，依次为愈伤组织(33.33%)、栽培枣叶(30.54%)、枣果(13.73%)；支/芳比值以枣果中最高(55.56%)，组培枣叶中最低(36.72%)，栽培枣叶(43.59%)和愈伤组织(52.04%)也含有较高的比例。木枣叶片、枣果及愈伤组织中均含有相同组分的16种氨基酸，它们含量丰富，尤以药用氨基酸和味觉氨基酸的含量较高。但它们的总氨基酸含量差别较大，其中，组培枣叶、栽培枣叶和叶片愈伤组织中的氨基酸总量分别是枣果的116.81、2.42和2.51倍，必需氨基酸总量分别是枣果的42.19、4.28倍和3.68倍。说明，不仅枣果，枣叶片和组培获得的愈伤组织亦有很好的开发利用价值。

关键词: 木枣, 叶片, 枣叶片愈伤组织, 氨基酸含量

Abstract:

This study was performed to determine the content and constituents of amino acids in tree leaves, leaves of
in vitro plantlets, fruits, and leaf-derived callus from Muzao jujube (Ziziphus jujuba Mill var muzao). Amino acids were
extracted by the hydrochloric acid hydrolysis method and were determined on an automatic amino acid analyzer. From each
type of tissues, 16 amino acids were identified, consisting of 7 essential amino acids for human nutrients, 2 essential amino
acids for children, 9 medicinal amino acids, 6 aromatic amino acids, 4 umami tasty amino acids, 4 sweetness amino acids and
3 branched amino acids. The highest content of total amino acid content was leaves from in vitro plantlets (77.14 mg/100 g),
next was in the callus (11.52 mg/100 g) and in the tree leaves (11.10 mg/100 g), and the lowest content of total amino acid
content was in fruits (4.59 mg/100 g). Leaves from in vitro plantlets had the highest mass fraction (in total amino acid)
of essential amino acids (43.21%), that in turn was the tree leaves (30.45%), the calli (25.26%), and the fruits (17.21%).
The order of percent of amino acids of medicinal functions was: the calli (72.05%) ＞ tree leaves (71.89%) ＞ leaves
from in vitro plantlets (65.35%) ＞ the fruits (32.03%). Leaves from in vitro plantlets were the richest in aromatic amino
acids (43.60%) followed by calli (33.33%) and tree leaves (30.54%) and jujube fruits (13.73%). and fruits had the highest
the ratio of BCAA/AAA (55.56%), the lowest ratio of BCAA/AAA was found in leaves from in vitro plantlets (36.72%),
tree leaves (43.59%) and leaves from in vitro plantlets (52.04%) also had the higher ratios. This study has confirmed that
each of the four types of tissues contained the complete set of 16 amino acid species. In addition to being rich in amino
acids, the contents of medicinal amino acids and tasty amino acids are higher than those of common vegetables and fruits.
Additionally, different total amino acid contents were found among the different tissue types. Tissue-cultured leaves, leaves
of cultured plants and leaf-derived calli presented increases in total amino acid content by 116.81-, 2.42-, and 2.51-fold and
in essential amino acid content by 42.19-, 4.28- and 3.68-fold as compared to jujube fruits. This study desmonstrates that
jujube fruits and leaves as well as leaf-derived calli all have promising development prospects.

Key words: Muzao jujube, leaves of jujube trees, callus, amino acids

中图分类号:

S665.1

陈宗礼，贺晓龙，张向前，赵满兴，薛碧荣. 木枣叶片、叶片愈伤组织及果实的氨基酸分析[J]. 食品科学, 2013, 34(10): 197-203.

CHEN Zong-li，HE Xiao-long，ZHANG Xiang-qian，ZHAO Man-xing，XUE Bi-rong. Amino Acids in Callus Derived from Leaves, Leaf-Derived Callus and Fruits of Muzao Jujubes (Ziziphus jujuba Mill var muzao)[J]. FOOD SCIENCE, 2013, 34(10): 197-203.

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木枣叶片、叶片愈伤组织及果实的氨基酸分析

Amino Acids in Callus Derived from Leaves, Leaf-Derived Callus and Fruits of Muzao Jujubes (Ziziphus jujuba Mill var muzao)

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