| 黄永桥,毛敏霞,吴新文,李占彬,王乾丽.树莓果实中游离氨基酸的组成及对风味品质的影响[J].中国南方果树,2026,55(2): |
| 树莓果实中游离氨基酸的组成及对风味品质的影响 |
| Study on the composition of free amino acid and the effects on fruit flavor quality in Raspberry Fruit |
| 投稿时间：2025-05-27 修订日期：2025-11-12 |
| DOI：10.13938/j.issn.1007-1431.20250246 |
| 中文关键词: 树莓 游离氨基酸 滋味活性值 主成分分析 |
| 英文关键词:Raspberry free amino acids taste activity value principal component analysis |
| 基金项目:贵阳市科技计划项目（筑科合同[2023]6-3号）；贵州省科技计划项目（黔科中引地〔2021〕4026）；贵州省科技计划（黔科合G字[2015]4005号） |
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| 中文摘要: |
| 为研究不同品种树莓果实之间游离氨基酸综合品质的差异，采用氨基酸自动分析仪对9种树莓果实的游离氨基酸种类及含量进行测定，通过滋味活性值（taste active value，TAV）比较其呈味特性，主成分分析法进行综合评价。结果表明：树莓中游离氨基酸含量丰富，均含有17种氨基酸，总量在82.62mg/100g~175.30mg/100g之间，各品种间氨基酸总量、必需氨基酸、非必需氨基酸及呈味氨基酸含量均存在较大差异。整体上，黑莓的游离氨基酸总量高于红莓；呈味氨基酸中以甜味氨基酸和鲜味氨基酸占优，谷氨酸为主要贡献者。通过主成分分析提取5个主成分，累计方差贡献率为91.896%，能较好体现树莓中游离氨基酸综合信息，综合排名得出前3的品种分别为有刺黑莓、小蜜莓、无刺黑莓。 |
| 英文摘要: |
| This study aimed to analyze the differences in comprehensive quality of free amino acids in different varieties of raspberry fruits. An automatic amino acid analyzer was used to determine the types and contents of free amino acids in raspberry fruits of 9 varieties, and their taste characteristics were evaluated by taste activity value (TAV). Additionally, comprehensive evaluation was conducted by principal component analysis (PCA) and cluster analysis. The results showed that raspberry contained abundant free amino acids, with total contents of 17 free amino acids ranging from 82.62mg/100g to 175.30mg/100g. There were differences in the contents of total free amino acids, essential amino acids (EAAs), and flavor amino acids among different cultivars. On the whole, the total amount of free amino acids in black ras-pberries is higher than that in red raspberries , respectively. Among the flavor amino acids, bitter and umami amino acids were predominant, and glutamic acid was the main contributors. Five principal components were extracted through principal component analysis, which together explained 91.896% the total variance and could reflect the comprehensive information about free amino acids in raspberry fruits. According to the comprehensive analysis, the top three varieties in the comprehensive ranking are thorny blackberry, honey berry, and thornless blackberry. |
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