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Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage

机译：氨基酸杏干的概要和内容含有二氧化硫在不同浓度存储

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摘要

The profile and content of amino acid in dried apricots containing various SO2 concentrations (0, 451, 832, 2,112 and 3,241 mg SO2/kg) were determined during storage at 4, 20 and 30 degrees C for 379 days. Major amino acid was aspartic acid (2,872-5,692 g/kg dw), followed by glutamic acid (695-989 g/kg dw), glycine (90-144 g/kg dw), alanine (16-35 g/kg dw) and valine (17-29 g/kg dw). Good correlation (r=0.712) was found between SO2 concentration and aspartic acid content. SO2 led to the reduction in the synthesis of glutamic acid, glycine, alanine and valine before storage. The highest stabilities of amino acids during storage were found in the samples containing 451 mg SO2/kg. Reduction rates for aspartic and glutamic acids at 30 degrees C were generally slower than those at 20 degrees C. As a result of this finding, the main reason for the reductions in aspartic and glutamic acids in dried apricots could not be due to Maillard reaction. Thus, the food additive to be used in place of SO2 to prevent browning in dried apricots must slow down the synthesis of glycine, alanine and valine.
机译：氨基酸在干的概要和内容杏含有各种各样的二氧化硫浓度(0, 451, 832, 2112和3241毫克SO2 /公斤)决定在存储4,20到30度C 379天。酸(2872 - 5692 g / kg dw),其次是谷氨酸酸(695 - 989 g / kg dw),甘氨酸(90 - 144 g / kg dw),丙氨酸(35克/公斤dw)和缬氨酸(17 - 29克/公斤dw)。二氧化硫浓度和天冬氨酸含量。导致减少谷氨酸的合成酸、甘氨酸、丙氨酸和缬氨酸在存储。氨基酸的稳定性最高存储被发现包含451的样品mg SO2 /公斤。氨基戊二酸一般在30摄氏度低于那些在20度的结果这一发现,降低的主要原因在杏干天门冬氨酸和谷氨酸的酸不能由于美拉德反应。食品添加剂是用于代替二氧化硫防止褐变杏干必须慢下来的合成甘氨酸、丙氨酸和缬氨酸。

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