摘要
对大麦苗粉中的氨基酸进行了定性、定量分析研究。结果表明:大麦苗粉中共分析检测出26种氨基酸,其中,水解氨基酸17种,游离氨基酸26种。大麦苗粉中17种水解氨基酸总含量为9 163.422mg/100g,其中人体必需氨基酸含量占总含量的40%以上,大麦苗粉中含有9种药用氨基酸,其中Glu含量最高,达1 390.873mg/100g;大麦苗粉中26种游离氨基酸总含量为983.852 mg/100g;其中Asp、Glu、Arg、Pro、His、Val 6种游离氨基酸,是形成大麦苗粉风味的主要氨基酸。
Studied the qualitative and quantitative analysis of amino acids in barley leaf powder.The results showed that there were 26 kinds of amino acids(17 kinds of hydrolyzed amino acids and 26 kinds of free amino acids)were detected in barley leaf powder.The total content of hydrolytic amino acids was 9 163.422 mg/100 g including more than 40% essential amino acids in human body.There were 9 kinds of therapeutic amino acids(Glu content was the highest,up to 1 390.873 mg/100 g)were contained in barley leaf powder.The total content of free amino acids(26 types)in barley leaf powder was 983.852 mg/100 g.The 6 kinds of free amino acids,such as Asp,Glu,Arg,Pro,His,and Val,were the main amino acids that form the flavor of barley leaf powder.
作者
卢伟
陆宁
LU Wei;LU Ning(College of Tea and Food Science and Technology,Anhui Agricultural University,Hefei,Anhui 230036,China)
出处
《食品与机械》
CSCD
北大核心
2018年第10期35-39,85,共6页
Food and Machinery
关键词
大麦苗粉
水解氨基酸
游离氨基酸
氨基酸模式谱
风味
barley leaf powder
hydrolytic amino acids
free amino acid
amino acid pattern spectrum
flavor
作者简介
卢伟,女,安徽农业大学在读硕士研究生;通信作者:陆宁(1964-),女,安徽农业大学教授,博士。E-mail:luning@ahau.edu.cn.
