Amino Acid Characteristics in Different Organs of Soilless Cultured Water Dropwort and Analysis for Its Potential in Resource Utilization
LIU Jixiang，DU Fengfeng，SUN Linhe，WANG Wei，ZHAO Huijun，YAO Dongrui，CHANG Yajun*
Institute of Botany，Jiangsu Province and Chinese Academy of Sciences（Nanjing Zhongshan Botanic Garden），Jiangsu Engineering Research Center of Aquatic Plant Resources and Water Environment Remediation，Nanjing 210014，Jiangsu，China
Abstract：Taking water dropwort variety‘Jinling No.1’as test material and adopting eutrophic water cultivation pattern，this experiment measured the amino acid（AA）components and contents in different organs of water dropwort by tandem mass spectrometry hyphenated to liquid chromatography separation systems（HPLC-MS/MS）；and evaluated the nutritional value and flavor characteristics．The results showed that 22 hydrolyzed amino acid（HAA）and 23 free amino acid（FAA）were detected in water dropwort，including 8 essential amino acid（EAA），9 medicinal amino acid（MAA）．The order of total HAA contents in different organs from high to low was：leaf（19.29 mg · g-1）＞ root（5.79 mg · g-1）＞ stem（4.06 mg · g-1）．The order of total FAAs content was：stem（1.99 mg · g-1） ＞ root（1.48 mg · g-1） ＞ leaf（0.85 mg · g-1）．The ratios（M/T）of medicinal amino acids（MAAs）to total amino acids（TAAs）in root，stem and leaf were as high as 65.18%，72.75% and 61.86%，respectively．Nutritional evaluation showed that the order of score of ratio coefficient of essential amino acid（SRCAA）value of EAAs in each water dropwort organ from high to low was：leaf（62.94）＞ root（59.78）＞ stem（56.59）．And the flavor evaluation showed that the fresh AAs were the main flavor AAs in water dropwort，and the ratio of fresh，sweet AAs to bitter AAs in stem was as high as 4.30，much higher than that in root and leaf．The ratio of content and taste threshold（RCT）of aspartic acid and glutamic acid in leaf was 2.232 90 and 4.356 06，respectively，making leaf blades mainly umami．In summary，water dropwort has rich kinds of amino acid．THAA contents in leaf was the highest，and amino acid nutrition value was also the highest．The flavor of stem and leaf was better．Meanwhile，there were rich medicinal amino acid contents in water dropwort root，stem and leaf，indicating its great potential in developing functional drugs and health care products．
刘吉祥，杜凤凤，孙林鹤，王巍，赵慧君，姚东瑞，常雅军. 无土栽培水芹不同器官的氨基酸特征及其资源化利用潜力分析[J]. 中国蔬菜, 2022, 1(7): 34-44.
LIU Jixiang，DU Fengfeng，SUN Linhe，WANG Wei，ZHAO Huijun，YAO Dongrui，CHANG Yajun. Amino Acid Characteristics in Different Organs of Soilless Cultured Water Dropwort and Analysis for Its Potential in Resource Utilization. China Vegetables, 2022, 1(7): 34-44.
