黄皮果氨基酸成分分析

目的:分析研究黄皮果的鲜品和干品中氨基酸的组成。方法:采用HP1050高效液相色谱仪,色谱条件:Hypersil ODS色谱柱(4.0 mm×125 mm,5μm);流动相为(A):10 mmol/L Na2HPO4缓冲液(PB);(B):PB 甲醇 乙腈(50 35 15),测定了黄皮果的鲜品和干品(药材)中的水解氨基酸、游离氨基酸。结果:鲜品和药材均测定出16种氨基酸成分,其中必需和半必需氨基酸10种。鲜品游离氨基酸总量为4.8 mg/g,水解氨基酸总量为15.0 mg/g;药材游离氨基酸总量为10.9 mg/g,水解氨基酸总量为40.9 mg/g。结论:黄皮果中氨基酸种类齐全、含量丰富,值得开发利用。

Study on Amino Acids from the Fruit of Clausena lansium

OBJECTIVE: To investigate the amino acids from the fruit of Clausenae lansium. METHODS: To determine the content of hydrolyzed and free amino acids from fresh fruit and dried fruit of Clausenae lansium by HPLC, 10 mmol/L Na2HPO4 (PB) was used as mobile phase (A) and PB-methanol-acetic acid (50:35:15) was used as mobile phase (B) on a Hypersil ODS column. RESULTS: 16 kinds of amino acids were assayed, 10 of all was necessary or half-necessary amino acids. The total content of free and hydrolyzed amino was 4.8 mg/g and 15.0 mg/g in fresh fruit; 4.8 mg/g and 15.0 mg/g in dried fruit. CONCLUSION: There are abundant amino acids in the fruit of Clausenae lansium.