Content Analysis of Fatty Acids and Amino Acids in Peach Kernel

doi:10.11923/j.issn.2095-4050.cjas17030033

Abstract

Abstract: The paper aims to understand the nutrients of peach kernel from a comprehensive way. Kernels of different peach varieties were collected as experimental materials to determine the content and composition of fatty acids by gas chromatography method and the content and composition of amino acids by automatic amino acid analyzer. It was indicated that unsaturated fatty acids were the main composition of peach fat which made up an average of 95.02% of the total fatty acids (single unsaturated fatty acid made up an average of 67.80% of the total fatty acids), whereas the content of saturated fatty acids was low. There were 18 kinds of amino acids contained in peach kernel, and among that the content of essential amino acid was 25.73%, medicinal amino acid was 76.64%, and fragrance-producing amino acid was 31.37%. Besides, glutamic acid had the highest content on average, whereas threonine and lysine were the limiting amino acids.

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