乌饭树果实中氨基酸种类及含量的地理差异分析
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摘要
性状和遗传资源的地理多样性是野生种质资源利用的基础。为给乌饭树遗传资源的选优和开发利用奠定理论基础,分别于江苏宜兴、湖南浏阳、江西萍乡和赣州峰山4个地区采集成熟的乌饭树果实,对其果实中氨基酸的成分和含量进行了测定与分析。结果表明:4个地区所产乌饭树果实中含有17种氨基酸,所含氨基酸的种类齐全;氨基酸总含量为16.66～32.34 mg/g,极差值为15.68 mg/g,不同地区的果实样本中氨基酸含量的大小顺序为:湖南浏阳>江西萍乡>江苏宜兴>赣州峰山。在4个地区的果实样本中,人体必需氨基酸含量与氨基酸总量的比值以及人体必需氨基酸含量与人体非必需氨基酸含量的比值均未达到1973年FAO/WHO提出的理想蛋白质的标准,但均与之接近;其鲜味谷氨酸含量均最高,鲜味氨基酸∶甜味氨基酸∶苦味氨基酸的含量比接近1∶1∶1,表明果实风味独特;药用氨基酸含量与氨基酸总量的平均比值为0.617,说明其药用氨基酸含量较丰富;呈味类氨基酸含量与氨基酸总量的平均比值为0.95,说明其呈味类氨基酸的含量亦十分丰富;药用氨基酸与呈味氨基酸的含量均存在明显的地理差异性,其在湖南浏阳和江西萍乡地区的含量相近,且均远高于其在江苏宜兴和赣州峰山地区的含量,17种氨基酸中每种氨基酸含量的地理差异情况均与之相同。乌饭树果实中人体必需氨基酸、呈味类氨基酸的含量和氨基酸总量均远远高于苹果、蓝莓和巴旦杏果实,其果实中所含氨基酸的种类比同属植物蓝莓的多。不同产地的乌饭树果实中氨基酸的含量均丰富,并且其氨基酸总量、药用氨基酸、呈味类氨基酸、人体必需氨基酸等不同种类氨基酸含量的高低顺序均为江西萍乡≈湖南浏阳>江苏宜兴>赣州峰山,表明江西萍乡和湖南浏阳均为乌饭树果用遗传资源优选的重点区域。
Geographical diversity of characteristics and genetic resources are the basis for utilization of wild germplasm resources. In order to lay a theoretical foundation for selection and development of genetic resources in Vaccinium bracteatum, amino acid composition and contents in mature V. bracteatum fruits were determined and analyzed, which were collected in Yixing of Jiangsu, Liuyang of Hunan, Pingxiang of Jiangxi and Fengshan of Gangzhou. The results indicated that there were 17 kinds of amino acids in the samples from the four regions, and range of amino acids was complete. Total amount of amino acids was 16.66-32.34 mg/g, range of content was 15.68 mg/g, and the order was Liuyang of Hunan > Pingxiang of Jiangxi > Yixing of Jiangsu > Fengshan of Ganzhou based on amino acids contents in the samples from different regions. In the samples from the four regions, both ratio of essential amino acid(EAA)content to total amino acid(TAA) content and ratio of EAA content to non-essential amino acid(NEAA) content did not reach the standard of ideal protein proposed by FAO/WHO in 1973, but were closed to it. Glutamic acid contents was the highest, and value of ?avor amino acid(FAA) content ∶ sweet amino acid(SAA) content ∶ bitter amino acid(BAA)content was close to 1 ∶ 1 ∶ 1, which made unique ?avor. Average ratio of medicinal amino acid(MAA) content to TAA content was 0.617, so MAA content was abundant. Average ratio of delicious amino acid(DAA) content to TAA content was 0.95, so DAA content was very rich. Contents of MAA and DAA had obviously geographical differences, and contents in samples from Liuyang and Pingxiang were close and much higher than those from Yixing and Fengshan, and similar cases also occured in other amino acids. Contents of EAA, DAA and TAA in V. bracteatum fruits were much higher than those in fruits of apple, blueberry and almond, and amino acid types were more than that in blueberry. Contents of amino acids in V. bracteatum fruits from different regions were rich, and orders of different amino acid contents were Pingxiang of Jiangxi≈Liuyang of Hunan > Yixing of Jiangsu > Fengshan of Ganzhou, such as TAA, MAA, DAA and EAA. So, both Pingxiang and Liuyang were important areas for selection of superior genetic resources in V. bracteatum fruit.
Geographical diversity of characteristics and genetic resources are the basis for utilization of wild germplasm resources. In order to lay a theoretical foundation for selection and development of genetic resources in Vaccinium bracteatum, amino acid composition and contents in mature V. bracteatum fruits were determined and analyzed, which were collected in Yixing of Jiangsu, Liuyang of Hunan, Pingxiang of Jiangxi and Fengshan of Gangzhou. The results indicated that there were 17 kinds of amino acids in the samples from the four regions, and range of amino acids was complete. Total amount of amino acids was 16.66-32.34 mg/g, range of content was 15.68 mg/g, and the order was Liuyang of Hunan > Pingxiang of Jiangxi > Yixing of Jiangsu > Fengshan of Ganzhou based on amino acids contents in the samples from different regions. In the samples from the four regions, both ratio of essential amino acid(EAA)content to total amino acid(TAA) content and ratio of EAA content to non-essential amino acid(NEAA) content did not reach the standard of ideal protein proposed by FAO/WHO in 1973, but were closed to it. Glutamic acid contents was the highest, and value of ?avor amino acid(FAA) content ∶ sweet amino acid(SAA) content ∶ bitter amino acid(BAA)content was close to 1 ∶ 1 ∶ 1, which made unique ?avor. Average ratio of medicinal amino acid(MAA) content to TAA content was 0.617, so MAA content was abundant. Average ratio of delicious amino acid(DAA) content to TAA content was 0.95, so DAA content was very rich. Contents of MAA and DAA had obviously geographical differences, and contents in samples from Liuyang and Pingxiang were close and much higher than those from Yixing and Fengshan, and similar cases also occured in other amino acids. Contents of EAA, DAA and TAA in V. bracteatum fruits were much higher than those in fruits of apple, blueberry and almond, and amino acid types were more than that in blueberry. Contents of amino acids in V. bracteatum fruits from different regions were rich, and orders of different amino acid contents were Pingxiang of Jiangxi≈Liuyang of Hunan > Yixing of Jiangsu > Fengshan of Ganzhou, such as TAA, MAA, DAA and EAA. So, both Pingxiang and Liuyang were important areas for selection of superior genetic resources in V. bracteatum fruit.
引文
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[20]王芳,乔璐,张庆庆,等.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.
[21]蒋滢,徐颖,朱庚伯.人类味觉与氨基酸味道[J].氨基酸和生物资源,2002(4):70.
[22]武彦文,欧阳杰.氨基酸和肽在食品中的呈味作用[J].中国调味品,2001(1):19-22.
[23]沈雨佳,陆利霞,林丽军,等.酶解鲫鱼肉制取呈味氨基酸研究[J].中国调味品,2015,40(1):27-31,44.
[24]陈怡颖,丁奇,赵静,等.鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析[J].食品科学,2015,36(16):107-111.
[25]KEUTCEN A J,PAWELZIK E.Contribution of amino acids to strawberry fruit quality and their relevance as stress indicators under NaCl salinity[J].Food Chemistry,2008,111(3):642-647.
[26]FAO/WHO.Energy and protein requirements[R].Geneva:World Health Organization,1973.
[27]安坤,何静,万忠民,等.不同产区太子参氨基酸含量测定及多元统计分析[J].天然产物研究与开发,2012,24(5):594-598.
[28]宁辽贞,李镁娟.支链氨基酸在运动营养供给中的生物学功能及其应用[J].甘肃联合大学学报(自然科学版),2009,23(3):17-119.
[29]王良峡,刘若颖,林福鸿,等.支链氨基酸在运动中的作用研究进展[J].氨基酸和生物资源,2015,37(1):7-12.
[30]张玲.支链氨基酸转氨酶1在乳腺癌中的表达及其影响乳腺癌增殖的机制研究[D].济南:山东大学,2017.
[31]钱娟,王霞,郑侠,等.支链氨基酸辅助治疗肝细胞癌的临床研究进展[J].中国肿瘤,2018,27(9):695-700.
[32]刘仁林,胡明娇,李江,等.乌饭树果实大小的地理变异研究[J].经济林研究,2016,34(3):114-120.
[33]姜宏,左利民,周洁,等.反相高效液相色谱法评价烟台苹果中游离氨基酸[J].烟台大学学报(自然科学与工程版),2014,27(2):111-116.
[34]严红光,杨卫,鲜殊,等.中国南方适栽蓝莓品种果实氨基酸组成分析[J].食品科技,2015,40(2):352-356.
[35]赵翠,田英姿,英犁,等.新疆几种巴旦杏综合营养成分分析[J].现代食品科技,2016,32(2):262-268.
[36]万继锋,吴如健,韦晓霞,等.橄榄果实中糖和氨基酸组成与含量分析[J].福建农业学报,2013,28(5):472-477.
[37]郝娟娟,冯建元,丁雨龙,等.不同种源乌饭树树叶营养成分比较[J].林业科技开发,2010,24(3):105-107.
[38]王晶.枸杞不同产区干果内氨基酸含量的比较分析[J].湖北农业科学,2015,54(14):3411-3413.
[39]马莎,朱靖蓉,孔令明,等.新疆不同产地红枣氨基酸的分析研究[J].保鲜与加工,2018,18(2):100-107.
[40]胡琼,王森,张自强,等.不同批次南方鲜食枣枣吊果实品质对比分析[J].中南林业科技大学学报,2017,37(11):63-68.
[41]张建龙.为美好生活提供更多优质生态产品[J].中南林业科技大学学报,2018,38(1):2,123.
[2]HONG J P,HYUN S K,HEE M K.Sa1670 antibacterial effect of cyanidin 3 glucoside containing black rice extracts for patient with helicobacter pylori positive peptic ulcer[J].Gastrointestinal Endoscopy,2014,79(5):296-307.
[3]HAN K Y,HU H K,LI S F.Micropropagation of Vaccinium bracteatum Thunb[J].African Journal of Biotechnology,2013,12(7):695-701.
[4]MCKAY D L,CHEN C Y O,ZAMPARIELLO C A,et al.Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults[J].Food Chemistry,2015,168:233-240.
[5]徐塬,王立,钱海峰,等.乌饭树树叶色素与大米蛋白相互作用的研究[J].现代食品科技,2015,31(12):121-127.
[6]刘富康,李晞晴,杨璞,等.银杏叶、乌饭树叶和桑叶粗黄酮的抗氧化性研究[J].中国果菜,2018,38(1):19-21.
[7]苏凯迪,姚士,李贺然,等.乌饭树叶提取物的化学成分与抗氧化活性研究[J].中国食品添加剂,2017(7):87-95.
[8]WANG L,XU H N,YAO H Y.Phenolic composition and radical scavenging capacity of Vaccinium bracteatum Thunb leaves[J].International Journal of Food Properties,2011,14(4):721-725.
[9]CHIRUMBOLO S.Flavonoids in coronary heart disease[J].Thrombosis Research,2015,135(5):1040-1041.
[10]陈奕好.乌饭树叶总黄酮对链脲佐菌素致Ⅱ型糖尿病小鼠降血糖作用的研究[J].山西农经,2018(1):117-118.
[11]杨晓东,肖珊美,徐友生,等.乌饭树叶挥发油的GC-MS分析[J].生物质化学工程,2008,42(2):23-26.
[12]张庆庆.乌饭树叶色素提取物的开发应用研究[D].金华:浙江师范大学,2015.
[13]陈涵贞,苏德森,李文福.乌饭树叶和乌饭树营养成分的分析与评价[J].福建农业学报,2008,23(4):392-395.
[14]肖珊美.开发乌饭树叶及果实的经济价值[J].中国林副特产,2001(4):36.
[15]刘仁林,戴利燕,李莉,等.乌饭树果实提取物抗氧化活性研究[J].经济林研究,2018,36(2):88-93.
[16]谭小丹,陈涵,王淑娜,等.乌饭树的营养价值及其开发利用[J].农产品加工,2016(8):59-62.
[17]王洪荣,季昀.氨基酸的生物活性及其营养调控功能的研究进展[J].动物营养学报,2013,25(3):447-457.
[18]王益民,王玉,任晓卫,等.不同枸杞品种氨基酸含量分析研究[J].食品科技,2014,39(2):74-77.
[19]刘建军,赵祥颖,田延军,等.L-亮氨酸的性质、生产及应用[J].山东食品发酵,2005(1):3-6.
[20]王芳,乔璐,张庆庆,等.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.
[21]蒋滢,徐颖,朱庚伯.人类味觉与氨基酸味道[J].氨基酸和生物资源,2002(4):70.
[22]武彦文,欧阳杰.氨基酸和肽在食品中的呈味作用[J].中国调味品,2001(1):19-22.
[23]沈雨佳,陆利霞,林丽军,等.酶解鲫鱼肉制取呈味氨基酸研究[J].中国调味品,2015,40(1):27-31,44.
[24]陈怡颖,丁奇,赵静,等.鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析[J].食品科学,2015,36(16):107-111.
[25]KEUTCEN A J,PAWELZIK E.Contribution of amino acids to strawberry fruit quality and their relevance as stress indicators under NaCl salinity[J].Food Chemistry,2008,111(3):642-647.
[26]FAO/WHO.Energy and protein requirements[R].Geneva:World Health Organization,1973.
[27]安坤,何静,万忠民,等.不同产区太子参氨基酸含量测定及多元统计分析[J].天然产物研究与开发,2012,24(5):594-598.
[28]宁辽贞,李镁娟.支链氨基酸在运动营养供给中的生物学功能及其应用[J].甘肃联合大学学报(自然科学版),2009,23(3):17-119.
[29]王良峡,刘若颖,林福鸿,等.支链氨基酸在运动中的作用研究进展[J].氨基酸和生物资源,2015,37(1):7-12.
[30]张玲.支链氨基酸转氨酶1在乳腺癌中的表达及其影响乳腺癌增殖的机制研究[D].济南:山东大学,2017.
[31]钱娟,王霞,郑侠,等.支链氨基酸辅助治疗肝细胞癌的临床研究进展[J].中国肿瘤,2018,27(9):695-700.
[32]刘仁林,胡明娇,李江,等.乌饭树果实大小的地理变异研究[J].经济林研究,2016,34(3):114-120.
[33]姜宏,左利民,周洁,等.反相高效液相色谱法评价烟台苹果中游离氨基酸[J].烟台大学学报(自然科学与工程版),2014,27(2):111-116.
[34]严红光,杨卫,鲜殊,等.中国南方适栽蓝莓品种果实氨基酸组成分析[J].食品科技,2015,40(2):352-356.
[35]赵翠,田英姿,英犁,等.新疆几种巴旦杏综合营养成分分析[J].现代食品科技,2016,32(2):262-268.
[36]万继锋,吴如健,韦晓霞,等.橄榄果实中糖和氨基酸组成与含量分析[J].福建农业学报,2013,28(5):472-477.
[37]郝娟娟,冯建元,丁雨龙,等.不同种源乌饭树树叶营养成分比较[J].林业科技开发,2010,24(3):105-107.
[38]王晶.枸杞不同产区干果内氨基酸含量的比较分析[J].湖北农业科学,2015,54(14):3411-3413.
[39]马莎,朱靖蓉,孔令明,等.新疆不同产地红枣氨基酸的分析研究[J].保鲜与加工,2018,18(2):100-107.
[40]胡琼,王森,张自强,等.不同批次南方鲜食枣枣吊果实品质对比分析[J].中南林业科技大学学报,2017,37(11):63-68.
[41]张建龙.为美好生活提供更多优质生态产品[J].中南林业科技大学学报,2018,38(1):2,123.