期刊论文

Principal Component Analysis and Comprehensive Evaluation of Free Amino Acids of Different Peppers in Hunan

中文

食品科学技术学报

2095-6002

2021

39

2

91-102

10.12301/j.issn.2095-6002.2021.02.012

2020NK2027:湖南省重点研发计划项目 2019JJ50256:湖南省自然科学基金 31601525:国家自然科学基金 KQ1905025:长沙市杰出创新青年培养计划

本校为第一机构

游离氨基酸参与辣椒中风味物质的合成,其种类及含量与辣椒品种密切相关。采用高效液相色谱-串联质谱法对湖南常见大红椒、青尖椒、螺丝椒、小米椒、小红椒、大青椒6种辣椒的游离氨基酸进行分析,明确不同辣椒品种游离氨基酸组成差异,以期为合理开发和利用辣椒资源提供理论依据。结果表明:6种辣椒中共检出24种游离氨基酸,其中青尖椒、螺丝椒、大青椒未检出胱氨酸,大红椒、小米椒、小红椒未检出羟脯氨酸。相比于其他游离氨基酸,各品种中天冬酰胺、谷氨酰胺、天冬氨酸、丝氨酸、γ-氨基丁酸、赖氨酸含量较高。6种辣椒中总游离氨基酸质量分数在7.28~19.36mg/g(以干质量计),其中大红椒总游离氨基酸含量...

The free amino acids (FAAs) are involved in the synthesis of flavor compounds in peppers. The types and contents of FAAs are closely related to pepper varieties. FAAs contents of six cultivar peppers including Dahong, Qingjian, Luosi, Xiaomi, Xiaohong and Daqing in Hunan province were analyzed by high performance liquid chromatography-tandem mass spectrometry. The results showed that the FAAs composition of different peppers was different, which provided a theoretical basis for the rational development and utilization of pepper resources. Twent...