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九个芒果品种的蛋白质含量在0.98g/100g至3.27g/100g间;维生素C在14mg/100g至57mg/100g之间;游离氨基酸则变化较大。在所有的九个芒果品种中,游离氨基酸中有:丙氨酸、谷氨酸、组氨酸、异亮氨酸、脯氨酸和缬氨酸。在所有的品种中芒果肮缀氨基酸有:丙氨酸、天冬氨酸、精氨酸、胱氨酸、谷氨酸、甘氨酸、组氨酸、异亮氨酸、亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、脯氨酸、丝氨酸、苏氨酸、酪氨酸和缬氨酸。品种和栽培条件对芒果肮缀氨基酸组份无影响。
The protein content of nine mango cultivars ranged from 0.98g / 100g to 3.27g / 100g; Vitamin C ranged from 14mg / 100g to 57mg / 100g; while the free amino acids changed greatly. Of all nine mango varieties, free amino acids are alanine, glutamic acid, histidine, isoleucine, proline and valine. Mango-adulterated amino acids in all varieties are alanine, aspartic acid, arginine, cystine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine Methionine, phenylalanine, proline, serine, threonine, tyrosine and valine. Variety and cultivation conditions have no effect on the amino acid composition of mango.