柱前衍生RP-HPLC测定菊米中17种氨基酸的含量

目的:探讨菊米中基本氨基酸组成和不同加工方式、不同采收期对氨基酸含量的影响,为菊米的质量和加工利用提供科学依据。方法:采用柱前衍生处理样品,建立HPLC方法,分析菊米中氨基酸组成及含量,评价不同加工处理和不同采收期的菊米质量差异。结果:菊米中含有17种必需和非必需氨基酸,机械加工样品氨基酸含量高于手工加工。通过t检验,除脯氨酸和胱氨酸外,其余15种氨基酸在两种加工方法处理菊米样品中均存在显著差异。通过氨基酸含量的偏最小二乘法-判别分析(PLS-DA),加工方法对天冬氨酸、谷氨酸、丝氨酸、缬氨酸和赖氨酸的影响最大(VIP1),两种加工方法区分明显,可以判断加工方法的优劣。不同采收时期的菊米样品氨基酸含量差异不明显(P0.05),说明采收时期对氨基酸成分影响较小。结论:利用柱前衍生-HPLC法分析菊米营养成分氨基酸可作为评价菊米质量评价的方法之一,采用机械加工可保证菊米的质量。

Content Determination of 17 Amino Acids in Dendranthemae Flos by Pre-column Derivatization and RP-HPLC

Objective: To investigate the amino acids of Dendranthemae Flos with different harvest periods and processing methods to provide scientific basis for Dendranthemae Flos's quality, processing and application. Method: The majoramino acids content of Dendranthemae Flos were determinated by pre-column derivatization and RP-HPLC, the quality differences of Dendranthemae Flos with different processing methods and harvest periods were evaluated. Result: The results showed that Dendranthemae Flos contains 17 kinds of essential and non-essential amino acids, and the amino acids content of machined samples was higher than the manually processed ones;t-test indicated significant differences in content among 15 amino acids, except praline and cystine. The different processing methods had the most significant impacts on aspartic acid, glutamic acid, serine, valine and lysine (VIP>1) by partial least squares-discriminate analysis (PLS-DA). In addition, the two processing methods can be clearly distinguished by their advantages and disadvantages. No significant impact of harvest periods were detected on the nutrients according to amino acids content (P>0.05). Conclusion: The analysis of amino acids by pre-column derivatization and HPLC methods could be one of the effective methods for evaluating Dendranthemae Flos's quality. Mechanical processing can ensure stable and high quality of Dendranthemae Flos.