Journal of Food Quality / 2019 / Article / Tab 2

Research Article

Quality Evaluation of Thirteen Geographical Populations of Lycium chinense Using Quantitative Analysis of Nutrients and Bioactive Components

Table 2

Amino acid composition and contents of different Lycium chinense populations.

PopulationsAmino acid contents (g/kg (fw))
Medicinal amino acidsUmami taste amino acidsSweet amino acidsAromatic amino acidTotal taste amino acids

XS26.00 ± 0.17a13.47 ± 1.53a10.50 ± 0.26a17.80 ± 0.30a38.80 ± 0.61a
SS24.20 ± 0.06b12.63 ± 1.50a9.90 ± 0.12b16.20 ± 0.15b35.90 ± 0.06b
JJ23.50 ± 0.25bc12.17 ± 1.27a9.90 ± 0.10b16.00 ± 0.06bc35.20 ± 0.26bc
JL23.30 ± 0.44cd12.23 ± 1.41a9.80 ± 0.26b15.70 ± 0.35bcd34.90 ± 0.40bc
KM23.00 ± 0.40cde12.10 ± 1.89a8.30 ± 0.12e14.20 ± 0.35g33.00 ± 0.47e
XJ22.90 ± 0.15cde11.47 ± 1.57a9.10 ± 0.10c15.50 ± 0.12cd33.70 ± 0.20de
JZ22.80 ± 0.25cde12.13 ± 1.54a9.80 ± 0.06b15.30 ± 0.21de34.60 ± 0.31cd
LT22.50 ± 0.12def10.90 ± 1.40a9.10 ± 0.21c15.60 ± 0.10bcd33.30 ± 0.20e
YC22.20 ± 0.06efg11.63 ± 1.50a9.50 ± 0.17bc15.20 ± 0.12def33.60 ± 0.21de
HN22.20 ± 0.36efg11.83 ± 1.23a9.00 ± 0.21cd14.60 ± 0.17fg32.90 ± 0.50ef
GL21.80 ± 0.15fg10.27 ± 1.21a8.20 ± 0.23e15.70 ± 0.12bcd31.90 ± 0.15f
GZ21.70 ± 0.46fg11.57 ± 1.49a9.10 ± 0.31c14.80 ± 0.26efg32.60 ± 0.72ef
SY21.40 ± 0.25g10.83 ± 1.41a8.50 ± 0.10de14.60 ± 0.15fg31.80 ± 0.30f

Note: the values are mean ± standard error, n = 3. fw, fresh weight; medicinal amino acids: Asp, Glu, Gly, Met, Leu, Tyr, Phe, Lys, and Arg; umami taste amino acids: Asp, Glu, Gly, and Ala; sweet amino acids: Gly, Ala, Ser, and Pro; aromatic amino acids: Val, Leu, Phe, Lys, Arg, and Tyr. Lowercase letters identify groups of populations that differ significantly ().

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