反相高效液相色谱法测定荔枝果实游离氨基酸

食品科学 ›› 2004, Vol. 25 ›› Issue (12): 156-159.

反相高效液相色谱法测定荔枝果实游离氨基酸

许柏球, 杨剑

深圳职业技术学院生物应用工程系

出版日期:2005-12-15 发布日期:2011-10-24

Study on Free Amino Acids in Litchi Varieties by RP-HPLC

XU Bai-Qiu, YANG Jian

Applied Biological Engineering Department,Shenzhen Polytechnic College

Online:2005-12-15 Published:2011-10-24

摘要/Abstract

摘要： 本文以邻苯二甲醛(OPA)与9-芴基羰酰氯(FMOC-CI)作衍生剂,正缬氨酸为内标,利用二极管阵列(DAD)可变波长检测程序,采用柱前衍生RP-HPLC法测定了4个荔枝品种果实的全谱游离氨基酸。结果表明:各种氨基酸的保留时间(Rt)RSD为0.01%～3.02%、相对峰面积(Ax/AI)RSD为1.19%～7.82%,回收率为92.21%～114.24%;荔枝果实中以丙氨酸(Ala)、谷氨酸(Glu)、精氨酸(Arg)、天冬氨酸(Asp)和苯丙氨酸(Phe)为主要氨基酸,其总量超过游离氨基酸总量的60%,4个荔枝品种的总游离氨基酸含量从大到小排序为:淮枝、糯米糍、黑叶、桂味。

关键词: 荔枝, 全谱游离氨基酸, RP-HPLC, 可变波长检测

Abstract: This paper used RP-HPLC to assay the whole free amino acids in fruits of 4 Litchi varieties. In this method, OPA and FMOC were selected as pre-column derivatizing reagent, NVAL as Internal Standard, and DAD variable-wavelength as measure function. The results showed that the RSD% for RT and Ax/AI of Amino Acids was from 0.01% to 3.02% and from 1.19% to 7.82% respectively. In the present study , the reclaim ratio was as high as 92.21% to 114.24%, indicating that this method was appropriate for free amino acid determination in fruits of Litchi varieties. The main free amino acids of fruits of four Litchi varieties are Ala,Glu, Arg, Asp and Phe, which occupied 60%of total free amino acids . Among four Litchi varieties , the content of total free amino acids from high to low is Huizhi, Luomizi, Heiye and Guiwei.

Key words: Litchi, total free amino acids, RP-HPLC, variable-wavelength measure

许柏球, 杨剑. 反相高效液相色谱法测定荔枝果实游离氨基酸[J]. 食品科学, 2004, 25(12): 156-159.

XU Bai-Qiu, YANG Jian. Study on Free Amino Acids in Litchi Varieties by RP-HPLC[J]. FOOD SCIENCE, 2004, 25(12): 156-159.

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