Study On The Changes And Correlation Of Amino Acids、Biogenic Amines And Energy Substances In Plum Fruits During Cold Storage

The content of Amino acid、biogenic amines and energy substances in early, middle and late maturity “ Angeleno ” plum fruit were analyzed by the high performance liquid chromatography(HPLC) and the correlation among them during cold storage, which could provide a theoretical basis to regulate the quality of cold storage plum and have very important significance to promote the development of plum industry.The main conclusions were as follows:(1) Study on the amino acids content changess in “Angeleno” plum fruit during cold storageA method was developed for the simultaneous determination sixteen amino acids in plum fruit by HPLC with fluorescence detection, which was performed with o-phthalaldehyde(OPA) pre-column derivatization, and the changes of amino acids content in the three different maturity plum fruit were analyzed during cold storage. The results showed that the content of sweet amino acid in plum fruit was highest in different maturity of plum fruit during cold storage, bitter and umami amino acids was the second, and aromatic amino acids was the lowest. The content of amino acids in the ‘late’ plum fruit were remarkably higher than that in the ‘early’ and ‘middle’ plum fruit during the cold storage. In addition, as sweet amino acids, content of serine and alanine gradually increased, while glycine, histidine and threoninet gradually declined during the cold storage; As umami amino acids, content of aspartic acid and glutamic acid gradually declined during storage, whereas lysine increased gradually; As bitter amino acid, content of leucine, valine, isoleucine and tryptophan gradually increased, while methionine and arginine did not changesd much; As aromatic amino acids, content of phenylalanine and tyrosine gradually declined during cold storage. In a conclusion, plum harvest in high mature degree could improve the content of amino acid in fruit during cold storage, which could improve the nutritional and flavor quality of plum fruit.(2) Study on biogenic amines content changes in “Angeleno” plum fruit during cold storageA method was developed for the simultaneous determination the the seven biogenic amines in plum fruit by HPLC with fluorescence detection. The separation was performed with dansyl chloride pre-column derivatization, which separated seven biogenic amines well and the biogenic amines content changes in early, middle and late maturity plum fruit were analyzed during cold storage. The results showed that tryptamine, putrescine and spermidine were the main biogenic amines in different maturity plum fruit. Putrescine content was highest and which was 3.92 μg·g-1, spermidine was second, and tryptamine was least; whereas spermine were only was detected in ‘late’ plum fruit with the content 1.50 μg·g-1.Putrescine content in plum fruit increased, but spermidine content in plum fruit decreased and serotonin content changesd greatly during the cold storage. In a conclusion, plum harvest in low mature degree could maintain high content of tryptamine, putrescine and spermidine,which might be closely related to the low temperature response of plum fruit during cold storage.(3) Study on energy substances content changes in “Angeleno” plum fruit during cold storageA method was developed for the simultaneous determination of energy substances in plum fruit by HPLC with PDA detection, and content of energy substances changes in early,middle and late maturity plum fruit were analyzed during cold storage. The results showed that ATP content was highest which was 55.20 μg·g-1, followed by ADP, AMP content was lowest which was 2.27 μg·g-1, and the content of ATP、ADP showed downward trends; In addition, the energy charge value in different maturity plum were all at 0.65-0.82, but the difference of its changes during cold storage were quite great: the energy charge value had a rising trend in ‘early’ and ‘middle’ plums, whereas in ‘late’ plum fruit it decreased first and then had a rising trend. Energy charge in ‘early’ plum had maintained the highest level all along during cold storage, which would help alleviate quality problems caused by energy lack in frozen plum fruit.(4) Study on the correlation among amino acids, biogenic amines and energy substances in “Angeleno” plum fruit during cold storageThe difference of correlation among amino acid acids, biogenic amines and energy substances in different maturity plum fruit was great. All biogenic amines in‘middle’ and‘late’ plum fruit had no obvious correlation with the sixteen amino acids, while putrescine and tryptamine were significant correlation with glutamine、threonine、serine、isoleucine and valine(P<0.05), especially with glutamine and threonine were very significant(P<0.01), and the smallest correlation coefficient was 0.995; ATP, ADP, AMP and energy value were significant correlation with the twelve amino acids except histidine, threonine, arginine and methionine(P<0.05), especially with serine,aspartic,alanine and valine; The correlation between ATP and spermidine in ‘ early ’ plum fruit, between AMP and serotonin in‘middle’ plum fruit, between ADP and putrescine in ‘late’ plum fruit were significant,the correlations coefficient were 0.963,-0.986 and-0.958, respectively.