【摘要】 采用低温(3-5℃)和气调保鲜(3-6℃、85-95%RH、O2浓度3-5%vol、CO2浓度3-5%vol)两种方式贮藏双肩玉荷包荔枝,通过全自动氨基酸分析仪分析荔枝样品在0-42 d贮藏期果实的氨基酸组分含量变化。结果表明,初期(0 d)荔枝的氨基酸总量为2.93 mg/g,其中主要为γ-氨基丁酸(GABA)、丙氨酸(Ala)和谷氨酰胺(GluNH2)。两种贮藏方式荔枝的氨基酸总量在贮藏前期差异不显著(p>0.05),贮藏至42 d,冷藏样品为2.93 mg/g,气调样品为3.13 mg/g。贮藏期从0-14 d,冷藏和气调样品的GABA含量分别从初始的1.01 mg/g和1.08 mg/g显著增加到1.25mg/g和1.30 mg/g,之后前者的GABA含量出现下降,而后者的GABA含量仍较高,差异达到显著水平(p<0.05)。两种贮藏方式下样品的丙氨酸含量有增加趋势,但差异不显著(p>0.05),谷氨酰胺含量在贮藏7d后显著减少,而谷氨酸含量则在贮藏7-35 d期间显著增加(p>0.05)。更多还原

【Abstract】 Changes in contents of amino acids of litchi(Litchi chinensis Sonn.) cultivar,Shuangjianyuhebao stored by refrigerated storage at 3-5 ℃ and controlled atmosphere(CA) storage(3-5 vol% O2,3-5 vol% CO2at 3-5 ℃ and 85-95% RH) for 42 days were analyzed by using an automatic amino acid analyzer.The results showed that the fresh litchi has total amino acid content of 2.93 mg/g with γ-amino-n-butyric acid(GABA),alanine and glutamine being of the dominant amino acid composition.No significant difference(p>0.05) in total amino acid content between samples with refrigerated storage and CA storage was found in the early storage period.After a 42-day storage,total amino acid contents of the samples by refrigerated storage and CA storage were 2.93 mg/g and 3.13 mg/g,respectively.GABA in samples stored for 14 days by refrigerated and CA storage was increased from 1.01mg/g and 1.08 mg/g to 1.25 mg/g and 1.30 mg/g,respectively.Then GABA was decreased during refrigerated storage,but maintained a stable level during CA storage(p<0.05).Alanine content in sample stored by refrigerated and CA storage showed a little increase(p>0.05).During 7-day storages under different conditions,glutamine content was decreased and glutamic acid content was increased(p<0.05).更多还原