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首页> 外文期刊>Journal of Food Composition and Analysis >Physicochemical properties and proximate composition of tamarillo (Solanum betaceum Cav.) fruits from New Zealand
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Physicochemical properties and proximate composition of tamarillo (Solanum betaceum Cav.) fruits from New Zealand

机译：新西兰茶草菇（Solanum Betaceum Cav.）果实的物理化学性质及近似组成

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摘要

This study reports physical parameters, proximate compositions, reducing sugar and amino acid contents in Amber, Laird's Large and Mulligan tamarillos that were produced in New Zealand. Across all three cultivars, about 3 % of dietary fibre was present. Higher amounts of neutral side chains were observed in pectin from Laird's Large compared to other cultivars and in pectin from pulps compared to peels. Among 22 detected amino acids, 2 essential amino acids and 5 non-essential amino acids were reported herein for the first time. The total amino acids content in peel and pulp of tamarillos ranged from 1192 to 1753 and 3455-6077 mg 100 g(-1) dry weight, respectively. L-glutamic acid, gamma-aminobutyric acid and L-aspartic acid dominated amino acid profile of Camarillo except for Amber peel. L-histidine and L-lysine dominated the essential amino acid profile of all tamarillo samples. Principal component analysis revealed a clear separation among soluble sugar and amino acid profiles of different cultivars and tissues of tamarillo.
机译：本研究报告了在新西兰生产的琥珀，莱尔德大型和Mulligan Tamarillos中的物理参数，近似组合物，还原糖和氨基酸含量。在所有三种品种上，存在约3％的膳食纤维。与其他品种与果皮相比，在莱尔德的果胶中观察到含量较高量的中性侧链，与果皮相比果皮。在22个检测到的氨基酸中，首次在本文中介绍了2种必需氨基酸和5个非必需氨基酸。 Tamarillos剥离和纸浆中的总氨基酸含量分别为1192至1753和3455-6077mg 100g（-1）干重。除琥珀果皮外，L-谷氨酸，γ-氨基丁酸和L-天冬氨酸占Camarillo的氨基酸谱。 L-组氨酸和L-赖氨酸占所有Tamarillo样品的必需氨基酸谱。主成分分析显示不同品种和Tamarillo组织的可溶性糖和氨基酸谱之间的清晰分离。

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