荔枝病发病区的荔枝蛋白及其亮氨酸含量测定(荔枝病发病机理的探讨)

用凯氏定氮法、高速液相色谱法和氨基酸自动分析仪测定分析荔枝病发病区靖西县的鲜荔枝果肉蛋白质含量和各种氨基酸组成,并与非病区产品作对照比较,结果表明:(1)发病区的荔枝蛋白含量平均为0.958g%,非病区的为1.050 g%,两区比较,P>0.05,差异无显著性。(2)各种氨基酸含量,以亮、谷、蛋三种氨基酸含量最高。其中发病区的亮氨酸含量为364.9mg%,占总氨基酸含量的30.3%;而非病区对照组的亮氨酸含量为159.4mg%,占总氨基酸的13.7%,两者比较,P<0.05,亮氨酸含量发病区高于非病区。高含量亮氨酸极有可能是荔枝病致病物质。

Determination of litchi protein and its leucine coutent in area of litchi disease:An approach to the pathogenesis of litchi disease

Contents of Protein and composition of amino acids in fresh litcih fruit were determined by Kjeldahl method, high performance liquid chromatography anb amino acid automatic analyser. The litchi fruits were gathered from area with litchi disease and area without. The results show that there is no difference in litchi protein content between both areas. The content of leucine, glutamine and methionine was found to be the highest of all amino acids. Leucine was 364.9%, being30.3% of total amino acid in area with litchi disease, while it was 159.4%, being 13.7% of total amino acid in area without. Obviously, leucine content is higher in area with litchi disease than in area without (P<0.05). It is assumed that higher leucine in litchi fruit is most probably the pathogenetic agent in the mechanism of litchi disease.