采用低温（3~5 ℃）和气调保鲜（3~6 ℃、85~95% RH、O2浓度3~5% vol、CO2浓度3~5% vol）两种方式贮藏双肩玉荷包荔枝，通过全自动氨基酸分析仪分析荔枝样品在0~42 d贮藏期果实的氨基酸组分含量变化。结果表明，初期（0 d）荔枝的氨基酸总量为2.93 mg/g，其中主要为γ-氨基丁酸（GABA）、丙氨酸(Ala)和谷氨酰胺（GluNH2）。两种贮藏方式荔枝的氨基酸总量在贮藏前期差异不显著（p>0.05），贮藏至42 d，冷藏样品为2.93 mg/g，气调样品为3.13 mg/g。贮藏期从0~14 d，冷藏和气调样品的GABA含量分别从初始的1.01 mg/g和1.08 mg/g显著增加到1.25 mg/g和1.30 mg/g，之后前者的GABA含量出现下降，而后者的GABA含量仍较高，差异达到显著水平（p<0.05）。两种贮藏方式下样品的丙氨酸含量有增加趋势，但差异不显著（p>0.05），谷氨酰胺含量在贮藏7d后显著减少，而谷氨酸含量则在贮藏7~35 d期间显著增加（p>0.05）。

Changes in contents of amino acids of litchi (Litchi chinensis Sonn.) cultivar, Shuangjianyuhebao stored by refrigerated storage at 3~5 ℃ and controlled atmosphere (CA) storage (3~5 vol% O2 , 3~5 vol% CO2 at 3~5 ℃ and 85~95% RH) for 42 days were analyzed by using an automatic amino acid analyzer. The results showed that the fresh litchi has total amino acid content of 2.93 mg/g with γ-amino-n-butyric acid (GABA), alanine and glutamine being of the dominant amino acid composition. No significant difference (p>0.05) in total amino acid content between samples with refrigerated storage and CA storage was found in the early storage period. After a 42-day storage, total amino acid contents of the samples by refrigerated storage and CA storage were 2.93 mg/g and 3.13 mg/g, respectively. GABA in samples stored for 14 days by refrigerated and CA storage was increased from 1.01mg/g and 1.08 mg/g to 1.25 mg/g and 1.30 mg/g, respectively. Then GABA was decreased during refrigerated storage, but maintained a stable level during CA storage (p<0.05). Alanine content in sample stored by refrigerated and CA storage showed a little increase (p>0.05). During 7-day storages under different conditions, glutamine content was decreased and glutamic acid content was increased (p<0.05).

国家荔枝龙眼产业技术体系项目（CARS-33-15）；国家自然科学基金项目（31101363）；国家科技支撑计划项目子课题（2013BAD19B01-1-3）