摘要
采用酸水解、离子交换色谱分离及茚三酮柱后衍生法测定宁夏当年产枸杞及枸杞花粉中17种氨基酸含量,建立宁夏枸杞中蛋白水解氨基酸的测定方法。结果表明:枸杞干果中17种氨基酸总量为7.788%～8.820%,其中人体必需氨基酸占氨基酸总量的28.9%～30.0%,半必需氨基酸占氨基酸总量的4.5%～4.8%。枸杞鲜果中氨基酸总量为1.960%～2.036%,必需氨基酸占总氨基酸含量的29.2%～30.3%,半必需氨基酸约占总量的5.2%。枸杞花粉中氨基酸总量为21.62%～22.08%,人体必需氨基酸约占总量的37.9%,半必需氨基酸约占总量的4.9%。
An analytical method for the simultaneous determination of 17 amino acids in Chinese wolfberry fruit and pollen was proposed using high performance cation exchange chromatography（HPCEC） with post-column derivatization.The results showed that the total content of 17 amino acids determined in dry Chinese wolfberry fruit was between 7.788% and 8.820%,including 8 essential amino acids accounting for 28.9%-30.0% of total amino acids and semi-essential amino acids accounting for 4.5%-4.8%.The total amino acid content of fresh Chinese wolfberry fruit was between 1.960% and 2.036%,in which essential amino acids were 29.2%-30.3 % and semi-essential amino acids approximately 5.2%.Chinese wolfberry pollen contained 21.62%-22.08% of total amino acids,of which essential amino acids accounted for 37.9%,and semi-essential amino acids for approximately 4.9%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期239-242,共4页
Food Science
关键词
离子交换色谱
柱后衍生
枸杞花粉
氨基酸
ion exchange chromatography
post-column derivatization
Chinese wolfberry pollen
amino acids
