摘要
为分析酵素菌剂对丝瓜果实营养成分的影响,以国家农产品地理标志登记产品白关丝瓜为试验对象,通过液体酵素菌剂与有机肥的配合施用,分析比较果实中影响风味的主要营养成分的变化.结果表明:液体酵素菌剂与有机肥配合施用后,样品中谷氨酰胺含量高达 169.02 mg/100g,比单纯施用有机肥的对照样品提高了 62.3%,呈甜、鲜、香味的游离氨基酸提高了 38.3%～118.4%,尤其是对风味贡献显著的鲜味氨基酸天冬氨酸含量提高了 87.2%、苦味氨基酸精氨酸含量降低了 33.2%,蛋白质、可溶性固形物、钙元素、铁元素含量分别较对照提高了 10.6%、5.7%、21.6%、62.5%.
Abstract
In order to study the effect of enzyme bacteria agents on the nutritional components of luffa,Baiguan luffa(a product registered with the National Geographical Indication of Agricultural Products)was used as the experimental object.Through the combined application of liquid enzyme bacteria agents and organic fertilizers,the changes in the main nutritional components affecting the flavor of the fruit were analyzed and compared.The results showed that after the combined application of liquid enzyme bacteria agents and organic fertilizers,the glutamine content in the sample reached 169.02 mg/100g,which was 62.3%higher than the control sample treated with organic fertilizers alone.The free amino acids that are sweet,fresh,and fragrant increased by 38.3%-118.4%,with an increase of 87.2%in the content of fresh amino acids significantly contributing to the flavor,namely aspartic acid and a decrease of 33.2%in the content of bitter amino acids,namely arginine.The content of protein,soluble solids,calcium,and iron increased by 10.6%,5.7%,21.6%,and 62.5%respectively,compared to the control sample.
国家科技期刊平台
NSTL
维普
万方数据