低温贮藏后梨果实中氨基酸组成分析和评价

Analysis and Evaluation on Amino Acid Composition of Pear Fruits
during Low-temperature Storage

摘要: 为了探讨低温贮藏后梨果实中氨基酸的组成和含量，利用氨基酸自动分析仪测定了雪花梨和黄冠梨2个主要贮藏品种的氨基酸含量。结果表明，经过近10个月的低温贮藏，2个梨品种果实中保留了丰富的氨基酸，黄冠梨果实中天门冬氨酸占总氨基酸的56.93%，而雪花梨果实中有14种氨基酸含量高于黄冠梨。营养评价结果显示，2个品种梨的必需氨基酸含量均低于理想氨基酸标准，其中雪花梨的赖氨酸模式比例比较接近理想模式比例。

Abstract: The amino acids compositions of Xuehua Pear and Huangguan Pear were analyzed by using automatic amino acid analyzer. The results showed that there were plenty of amino acids in the two pears after low-temperature storage for 10 months, aspartic acid of Huangguan Pear accounted for as high as 56.93% total amino acid content, the contents of 14 amino acids in Xuehua Pear were higer than that in Huangguan Pear. The results of nutritional evaluation showed that the contents of essential amino acid in both Xuehua Pear and Huangguan Pear were lower than the pattern spectrum. And the contents of Lys amino acid in Xuehua Pear was closed to the pattern spectrum.