{"id":6803,"date":"2024-08-06T14:44:15","date_gmt":"2024-08-06T14:44:15","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6803"},"modified":"2024-08-06T14:44:15","modified_gmt":"2024-08-06T14:44:15","slug":"free-amino-acids-in-mulberry-leaves","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/free-amino-acids-in-mulberry-leaves\/","title":{"rendered":"Farkl\u0131 k\u00f6ken ve \u00e7e\u015fitlerden dut yapraklar\u0131ndaki serbest amino asitlerin temel bile\u015fen analizi ve kapsaml\u0131 de\u011ferlendirmesi"},"content":{"rendered":"<p>Farkl\u0131 k\u00f6ken ve \u00e7e\u015fitlerden dut yapraklar\u0131ndaki serbest amino asitlerin temel bile\u015fen analizi ve kapsaml\u0131 de\u011ferlendirmesi<br \/>\nDut yapraklar\u0131 ilk olarak \"Shennong Bencao Jing \"de kaydedilmi\u015ftir ve dut bitkilerinin kurutulmu\u015f yapraklar\u0131ndan elde edilmi\u015ftir. \u00c7in'in \u00e7o\u011fu b\u00f6lgesine da\u011f\u0131lm\u0131\u015ft\u0131r. Dut yapraklar\u0131 dengeli besin de\u011ferine sahiptir ve \"\u00f6l\u00fcms\u00fcz yapraklar\" olarak bilinirler. Ayr\u0131ca protein, serbest amino asitler, alkaloidler, flavonoidler gibi \u00f6zel fizyolojik aktivitelere sahip zengin besinler i\u00e7eren tipik bir t\u0131bbi ve yenilebilir kaynakt\u0131r. Bunlar ila\u00e7 veya fonksiyonel g\u0131da geli\u015ftirmek i\u00e7in do\u011fal hammaddelerdir. Raporlara g\u00f6re, dut yapraklar\u0131ndaki serbest amino asitler (FAA'lar) toplam kuru maddenin 0.2% ila 2.0%'sini olu\u015fturabilir ve FAA'lar\u0131n bile\u015fimi ve i\u00e7eri\u011fi, dut yapraklar\u0131n\u0131n lezzet kalitesi \u00fczerinde \u00f6nemli bir etkiye sahiptir ve dut yapra\u011f\u0131 \u00fcr\u00fcnlerinin kalitesini do\u011frudan veya dolayl\u0131 olarak etkiler. Bu nedenle, dut yapra\u011f\u0131 FFA'lar\u0131n\u0131n kapsaml\u0131 analizi ve de\u011ferlendirilmesi b\u00fcy\u00fck \u00f6nem ta\u015f\u0131maktad\u0131r. \u015eu anda, FFA'lar\u0131 belirlemek i\u00e7in \u00e7e\u015fitli y\u00f6ntemler vard\u0131r ve bunlar\u0131n uygulama ara\u015ft\u0131rmalar\u0131 h\u0131zl\u0131 bir \u015fekilde ilerlemektedir. \u00c7aydaki, t\u0131bbi malzemelerdeki vb. amino asitlerin i\u00e7eri\u011fini belirlemek i\u00e7in spektrofotometri kullan\u0131m\u0131na ili\u015fkin ara\u015ft\u0131rma raporlar\u0131 bulunmaktad\u0131r. Xia ve arkada\u015flar\u0131 23 dut \u00e7e\u015fidinin dut yapraklar\u0131ndaki GABA i\u00e7eri\u011fini belirlemek i\u00e7in spektrofotometri kullanm\u0131\u015flard\u0131r. Huosang dut \u00e7e\u015fidinin taze dut yapraklar\u0131 en y\u00fcksek GABA i\u00e7eri\u011fine sahiptir ve 1.224 mg\/g'a ula\u015farak en d\u00fc\u015f\u00fck i\u00e7eri\u011fe sahip dut \u00e7e\u015fidinin 3.76 kat\u0131d\u0131r. Deng ve arkada\u015flar\u0131 bir amino asit analiz\u00f6r\u00fc kullanarak dut yapraklar\u0131n\u0131n toplam amino asit i\u00e7eri\u011fini 8.62-10.63g\/100g olarak belirlerken, Yang ve arkada\u015flar\u0131 dut yapra\u011f\u0131 proteininin esansiyel amino asit i\u00e7eri\u011fini 29.11g\/100g ham protein olarak belirlemi\u015ftir. Zhen ve arkada\u015flar\u0131, dut \u00e7e\u015fitlerinin \u00fc\u00e7 farkl\u0131 mevsiminden hasat edilen dut yapraklar\u0131ndaki serbest amino asit i\u00e7eri\u011fini tespit etmek i\u00e7in HPLC kullanm\u0131\u015flard\u0131r. \u0130lkbahar dut yapraklar\u0131nda daha y\u00fcksek bir i\u00e7eri\u011fe sahip olan serin i\u00e7eri\u011finin ilk don mevsiminde azald\u0131\u011f\u0131n\u0131, ilkbahar dut yapraklar\u0131nda daha d\u00fc\u015f\u00fck bir i\u00e7eri\u011fe sahip olan treonin i\u00e7eri\u011finin ise ilk don mevsiminde artt\u0131\u011f\u0131n\u0131 bulmu\u015flard\u0131r. Lu ve arkada\u015flar\u0131, ultra y\u00fcksek performansl\u0131 s\u0131v\u0131 kromatografi tandem \u00fc\u00e7l\u00fc kuadrupol k\u00fctle spektrometresi kullanarak dut yapra\u011f\u0131 \u00f6rneklerinde amino asitlerin, n\u00fckleozitlerin ve alkaloidlerin e\u015fzamanl\u0131 tayini i\u00e7in bir y\u00f6ntem olu\u015fturmu\u015ftur. Spektrofotometrik y\u00f6ntem basit ve uygulamas\u0131 kolayd\u0131r, aromatik serbest amino asitlerin tespiti i\u00e7in uygundur, ancak do\u011frusal aral\u0131k k\u00fc\u00e7\u00fckt\u00fcr, sadece bir b\u00fcy\u00fckl\u00fck s\u0131ras\u0131d\u0131r; Amino asit analiz\u00f6r\u00fc y\u00f6ntemi do\u011fru, g\u00fcvenilir ve iyi tekrarlanabilirli\u011fe sahiptir ve \u00e7o\u011fu amino asit t\u00fcr\u00fcn\u00fc ve bunlar\u0131n homologlar\u0131n\u0131 belirleyebilir. Bununla birlikte, bu y\u00f6ntem nispeten uzun bir belirleme s\u00fcresine, b\u00fcy\u00fck kolon sonras\u0131 dif\u00fczyona sahiptir, bu da \u00e7\u00f6z\u00fcn\u00fcrl\u00fckte bir azalmaya neden olur ve cihaz yap\u0131s\u0131 karma\u015f\u0131k ve nispeten pahal\u0131d\u0131r; Y\u00fcksek performansl\u0131 s\u0131v\u0131 kromatografisi ve y\u00fcksek performansl\u0131 s\u0131v\u0131 kromatografisi-k\u00fctle spektrometresi, y\u00fcksek se\u00e7icilik, y\u00fcksek \u00f6zg\u00fcll\u00fck, y\u00fcksek hassasiyet ve \u00f6rneklere geni\u015f uygulanabilirlik avantajlar\u0131na sahiptir. Bununla birlikte, kullan\u0131mlar\u0131 y\u00fcksek cihaz fiyatlar\u0131, y\u00fcksek performansl\u0131 s\u0131v\u0131 kromatografisinden kaynaklanan yan \u00fcr\u00fcnler ve t\u00fcrevlerin hidrolizinden kaynaklanan giri\u015fimler nedeniyle s\u0131n\u0131rl\u0131d\u0131r. Amino asit i\u00e7eri\u011fini belirlemek i\u00e7in y\u00fcksek performansl\u0131 s\u0131v\u0131 kromatografisi ve floresan saptama (HPLC-FLD) y\u00f6nteminin kombinasyonu, y\u00fcksek \u00f6zg\u00fcll\u00fck, y\u00fcksek hassasiyet, basitle\u015ftirilmi\u015f ve zahmetli \u00f6n i\u015flem ad\u0131mlar\u0131, k\u0131salt\u0131lm\u0131\u015f \u00f6n i\u015flem s\u00fcresi ve daha g\u00fcvenli olan g\u00fc\u00e7l\u00fc bazlar kullanmaya veya y\u00fcksek s\u0131cakl\u0131klarla temas etmeye gerek olmamas\u0131 gibi avantajlara sahiptir. Fang ve arkada\u015flar\u0131, taze ve kurutulmu\u015f \u00e7ay yapraklar\u0131nda 18 serbest amino asidin hedefli tespitini sa\u011flamak i\u00e7in HPLC-FLD y\u00f6ntemini kullanm\u0131\u015f ve bu \u00e7al\u0131\u015fma i\u00e7in referans sa\u011flam\u0131\u015ft\u0131r. \u00d6nceki \u00e7al\u0131\u015fmalar, farkl\u0131 k\u00f6kenler, \u00e7e\u015fitler, kurutma y\u00f6ntemleri ve hasat d\u00f6nemleri gibi fakt\u00f6rlerin dut yapraklar\u0131ndaki amino asit i\u00e7eri\u011fi \u00fczerinde \u00f6nemli bir etkiye sahip oldu\u011funu g\u00f6stermi\u015ftir. Bu nedenle, bu \u00e7al\u0131\u015fmada Chongqing'de \u00fc\u00e7 \u00e7e\u015fit de dahil olmak \u00fczere 17 farkl\u0131 k\u00f6kenden dut yapraklar\u0131 Kas\u0131m ay\u0131nda (erken don) toplanm\u0131\u015f ve 45 \u00b0C'de sabit a\u011f\u0131rl\u0131\u011fa kadar kurutulmu\u015ftur. Farkl\u0131 dut yapra\u011f\u0131 \u00f6rneklerinde 18 serbest amino asidin birikim farkl\u0131l\u0131klar\u0131n\u0131 belirlemek i\u00e7in HPLC-FLD kullan\u0131lm\u0131\u015f ve farkl\u0131 k\u00f6kenlerden Morus alba L. ve Huasang M.'yi kapsaml\u0131 bir \u015fekilde de\u011ferlendirmek i\u00e7in TAV analizi ve SPSS yaz\u0131l\u0131m\u0131 ile ilgili istatistiksel analiz teknikleri kullan\u0131lm\u0131\u015ft\u0131r Cathayana Hemsl. ve Tavuk Dutu M \u00dc\u00e7 dut yapra\u011f\u0131ndaki serbest amino asitlerin besinsel ve lezzet \u00f6zellikleri, Austalis Poi. Bu, dut kaynaklar\u0131n\u0131n kullan\u0131m\u0131 ve kalitelerinin olu\u015fumu i\u00e7in bir referans sa\u011flar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6805\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-257.png\" alt=\"\" width=\"664\" height=\"286\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6806\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-214.png\" alt=\"\" width=\"664\" height=\"313\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6807\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-202.png\" alt=\"\" width=\"665\" height=\"337\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6808\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/4-180.png\" alt=\"\" width=\"663\" height=\"134\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6809\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/5-164.png\" alt=\"\" width=\"664\" height=\"515\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6810\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/6-149.png\" alt=\"\" width=\"663\" height=\"316\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6811\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/7-136.png\" alt=\"\" width=\"663\" height=\"135\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6812\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/8-124.png\" alt=\"\" width=\"665\" height=\"821\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/8-124.png 665w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/8-124-583x720.png 583w\" sizes=\"(max-width: 665px) 100vw, 665px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6813\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/9-116.png\" alt=\"\" width=\"664\" height=\"203\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6814\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/10-7.jpg\" alt=\"\" width=\"664\" height=\"230\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6815\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/11-86.png\" alt=\"\" width=\"662\" height=\"500\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6816\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/12-69.png\" alt=\"\" width=\"663\" height=\"154\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6817\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/13-58.png\" alt=\"\" width=\"664\" height=\"412\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6818\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/14-1.jpg\" alt=\"\" width=\"335\" height=\"300\" \/><\/p>\n<p>Dut yapraklar\u0131 zengin besinler ve biyoaktif maddelerin yan\u0131 s\u0131ra \u00e7e\u015fitli amino asitler i\u00e7erir. \u0130\u015flevsel ve biyolojik aktiviteleri geni\u015f \u00e7apta incelenmi\u015ftir. Zhang'\u0131n ara\u015ft\u0131rmas\u0131, dut yapraklar\u0131ndaki amino asit i\u00e7eri\u011finin, insan v\u00fccudunun ihtiya\u00e7 duydu\u011fu 8 temel amino asidi i\u00e7eren kolza tohumu polenindekine benzer oldu\u011funu g\u00f6stermektedir. Deng ve arkada\u015flar\u0131, farkl\u0131 b\u00f6lgelerden gelen dut yapraklar\u0131n\u0131n kalitesini de\u011ferlendirmi\u015f ve farkl\u0131 b\u00f6lgelerden gelen dut yapraklar\u0131n\u0131n kimyasal t\u00fcrlerinde \u00f6nemli bir farkl\u0131l\u0131k olmad\u0131\u011f\u0131n\u0131, ancak farkl\u0131 b\u00f6lgelerden gelen dut yapraklar\u0131n\u0131n kimyasal bile\u015fim \u00f6zelliklerini yans\u0131tan bile\u015fen i\u00e7eri\u011finde farkl\u0131l\u0131klar oldu\u011funu bulmu\u015ftur.<br \/>\nBu deneyde, farkl\u0131 k\u00f6kenlerden gelen \u00fc\u00e7 dut \u00e7e\u015fidi, \u00c7in dutu ve tavuk dutundan al\u0131nan dut yapra\u011f\u0131 \u00f6rneklerinin FFA'lar\u0131 incelenmi\u015ftir. En y\u00fcksek toplam amino asit i\u00e7eri\u011fi 1927.33mg\/100g'a ula\u015fm\u0131\u015f ve y\u00fcksek seviyelerde esansiyel amino asitler, yar\u0131 esansiyel amino asitler ve esansiyel olmayan amino asitler i\u00e7ermi\u015ftir. Amino asit fonksiyonel besleyici g\u0131dalar geli\u015ftirme de\u011ferine sahiptir. TAV de\u011feri, lezzet sa\u011flamak i\u00e7in bir referans g\u00f6stergesi olarak hizmet eder. Amino asit TAV analizi sayesinde, \u00fc\u00e7 \u00e7e\u015fidin farkl\u0131 b\u00f6lgelerinden elde edilen dut yapraklar\u0131nda TAV de\u011feri 1'den b\u00fcy\u00fck olan daha az amino asit oldu\u011fu bulunmu\u015ftur. Tada katk\u0131lar\u0131 nispeten k\u00fc\u00e7\u00fck olsa da, lezzete katk\u0131da bulunmazlar. Tat bile\u015fimi tamamen TAV de\u011feri 1'den b\u00fcy\u00fck olan tat bile\u015fenlerinin fakt\u00f6rlerine ba\u011fl\u0131 de\u011fildir. Dut yapraklar\u0131ndaki bir\u00e7ok tat bile\u015feni birden fazla tat \u00f6zelli\u011fine sahiptir ve aralar\u0131ndaki etkile\u015fimleri ortaya \u00e7\u0131karmak i\u00e7in her bir amino asit bile\u015feni \u00fczerinde daha fazla ara\u015ft\u0131rma yap\u0131lmas\u0131 gerekmektedir. Temel bile\u015fen analizi yoluyla, farkl\u0131 b\u00f6lgelerden \u00fc\u00e7 t\u00fcr dut yapra\u011f\u0131 aras\u0131nda amino asitler a\u00e7\u0131s\u0131ndan \u00f6nemli farkl\u0131l\u0131klar oldu\u011fu ve bunlar aras\u0131nda Chongqing, Banan B\u00f6lgesi, Anlan Kasabas\u0131'ndaki dut yapraklar\u0131n\u0131n amino asit i\u00e7eri\u011fi ve kalitesinin en y\u00fcksek oldu\u011fu bulunmu\u015ftur. Bu nedenle, dut yapra\u011f\u0131 ekim \u00fcsleri kurulurken, tavuk dutu ve \u00c7in dutu \u00e7e\u015fitleri b\u00f6lgenin co\u011frafi ve \u00e7evresel avantajlar\u0131na g\u00f6re yayg\u0131n olarak ekilebilir. Bu b\u00f6lgedeki dut yapraklar\u0131, daha fazla geli\u015ftirme ve kullan\u0131m i\u00e7in tercih edilen \u00e7e\u015fitlerdir. Bu \u00e7al\u0131\u015fma, farkl\u0131 \u00e7e\u015fit ve k\u00f6kenlerden dut yapraklar\u0131n\u0131n amino asit bile\u015fimini ara\u015ft\u0131rarak, dut yapra\u011f\u0131 \u00fcr\u00fcn kalitesinin de\u011ferlendirilmesi ve fonksiyonel \u00fcr\u00fcnlerin geli\u015ftirilmesi ve kullan\u0131m\u0131 i\u00e7in bir referans sa\u011flam\u0131\u015ft\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"<p>Farkl\u0131 k\u00f6ken ve \u00e7e\u015fitlerden dut yapraklar\u0131ndaki serbest amino asitlerin temel bile\u015fen analizi ve kapsaml\u0131 de\u011ferlendirmesi Dut yapraklar\u0131 ilk olarak \"Shennong Bencao Jing \"de kaydedilmi\u015ftir ve dut bitkilerinin kurutulmu\u015f yapraklar\u0131ndan elde edilmi\u015ftir. \u00c7in'in \u00e7o\u011fu b\u00f6lgesine da\u011f\u0131lm\u0131\u015flard\u0131r. Dut yapraklar\u0131 dengeli besin de\u011ferine sahiptir ve [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Principal component analysis and comprehensive evaluation of free amino acids in mulberry leaves from different origins and varieties - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/free-amino-acids-in-mulberry-leaves\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Principal component analysis and comprehensive evaluation of free amino acids in mulberry leaves from different origins and varieties - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Principal component analysis and comprehensive evaluation of free amino acids in mulberry leaves from different origins and varieties Mulberry leaves were first recorded in the &#8220;Shennong Bencao Jing&#8221; and originated from the dried leaves of mulberry plants. 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