| 受冷害和未受冷害黄瓜中氨基酸含量的变化 |
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| 引用本文： | 冯双庆,Y.T.Yao,J.Buchaman-smith&E.C.Lougheed.受冷害和未受冷害黄瓜中氨基酸含量的变化[J].中国农业大学学报,1994(3):251-256. |
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| 作者姓名： | 冯双庆 Y.T.Yao J.Buchaman-smith&E.C.Lougheed |
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| 作者单位： | 北京农业大学食品系;加拿大圭尔夫大学;加拿大 北京;N1G 2W1;圭尔夫大学 N1G 2W1; |
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| 摘 要： | 本文研究了贮藏在0℃下黄瓜的冷害与时间的关系,测定了0℃和20℃下黄瓜中氨基酸种类、含量及其贮藏中的变化,结果表明,上述2种温度对谷氨酸、丙氨酸及总氨基酸含量的影响最大,0℃下受冷害黄瓜中丙氨酸含量及丙氨酸占总游离氨基酸的百分比要比在20℃下贮藏的高,而谷氨酸含量及其占总氨基酸含量的百分比却比20℃下的要低。
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| 关 键 词： | 黄瓜 冷害 氨基酸 贮藏寿命 |
| 收稿时间： | 1993/11/30 0:00:00 |
Amino Acid Content of Chilled and Unchiiled Cucumber Fruit |
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| Feng Shuangqing.Amino Acid Content of Chilled and Unchiiled Cucumber Fruit[J].Journal of China Agricultural University,1994(3):251-256. |
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| Authors: | Feng Shuangqing |
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| Institution: | Feng Shuangqing (Dept.of Food Science,Beijing Agricultural University,Beijing 100094),Y.T.YAO,J.Buchaman-smith & E.C.Lougheed (University of Guelgh,Ontario,Canada N1G 2W1) |
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| Abstract: | The components of free amino acids of chilled and unchilled cucumber fruits were analyzed. The main components are glutamic acid,argnine,aspartic acid,glycine,alanine and methionine.The ac- cumulation of alanine and reduction of glutamic acid total free amino acids in the chilled fruits was found. In general,the accumulation of alanine,expressed as a percentage of total free amino acid was low in chilled fruit compared to levels reported previously,although the percentages in fruit held at 20 C were similar... |
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| Keywords: | cucumber chilling injury amino acid shelf life |
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