【摘要】 以北京市昌平区7个番茄（Solanum lycopersicum L.）品种为试验材料，采用氨基酸自动分析仪对番茄果实中氨基酸组分进行分析。结果表明，7个番茄果实中氨基酸总量为7.83%～10.79%，人体必需氨基酸含量为2.46%～3.65%，有效氨基酸含量为3.48%～7.43%。7个品种中17种氨基酸含量最高的为谷氨酸，其中大黄888中谷氨酸含量达3.554%，而胱氨酸、组氨酸和赖氨酸的含量很少，品种尖黄的各种氨基酸含量均相对较高，而品种“0-33-1”的氨基酸含量最接近FAO/WHO氨基酸理想模式的要求，表明不同番茄品种在营养学上有较大的差异，同时为较优的番茄品种推广提供了理论依据。更多还原

【Abstract】 These varieties came from Changping District of Beijing City. The total amino acids in tomato fruit were 7.83%～10.79%,the essential amino acids in the human body were 2.46%～3.65%,and the effective amino acids were 3.48%～7.43%. Among the 7 varieties,the highest content of 17 kinds of amino acids was glutamic acid,among which the content of glutamic acid in Dahuang 888 was3.554%,while the content of cystine,histidine and lysine was very low. There was relatively high content of various amino acids for variety Jianhuang. The amino acid content of“0-33-1”was closest to the requirement of FAO/WHO ideal amino acid pattern. The results showed that there were great differences in nutrition among different tomato varieties,and provided a theoretical basis for the promotion of better tomato varieties.更多还原