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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 clarify the amino acid composition of Chrysanthemum, we selected the flowers of the three main cultivars of ’Chrysanthemum indicum’, ’Chrysanthemum morifolium’ and ’Chrysanthemum morifolium’ originating from Chrysanthemum indicum in Tongxiang, Zhejiang Province and the common species’ Products, to be detected by high performance liquid chromatography. The results showed that: (1) Seventeen kinds of amino acids were detected in all four cultivars, and the contents of lysine, phenylalanine and leucine were higher; (2) ’Different species of white daisy’, ’Chrysanthemum morifolium’ The amino acid contents of fresh flowers were 1.825, 1.463, 1.112 and 1.010 mg · g -1, respectively. The amino acid contents of the finished products were 4.08, 5.648, 5.165 and 5.975 mg · g -1, respectively. ) The percentages of seven kinds of essential amino acids in the total amount of 17 kinds of amino acids such as threonine, valine, methionine, isoleucine, leucine, phenylalanine and lysine in flowers were 14.14% , 19.07%, 34.08% and 11.98% respectively. The percentages of these seven kinds of essential amino acids in finished products were 23.16%, 25.21%, 18.86% and 14.61% respectively. (4) The content of amino acids in finished products was 2.3 ~ 6.0 times; (5) Except for a few amino acids, the content of each amino acid in each variety reached a significant level in flowers and finished products. Analysis, Chrysanthemum amino acid content is rich, there is a difference between the content of varieties but did not reach significant levels, flowers after processing amino acid content increased significantly.