摘要
应用反相高效液相色谱法(RP-HPLC)测定了广东产15种青果(赤钟仔、冬节圆、长穗赤、香种、土纳甜种、八枝香、咁种、正纳种、红心榄、东孙种、流黄种、一枝香、豆仁种、白鸡心和小鸡心种)干果肉中水解氨基酸含量。色谱柱为爱尔兰产150mm×4.6mm,5μm RP_(18)柱。流动相A为0.04mol/L的KH_2PO_4(pH7.2±0.05),B为水,C为乙腈,流速0.65mL/min,梯度洗脱,检测波长360nm,柱温40℃。结果:15种青果果实中氨基酸的含量为44.5～114mg/g干粉。氨基酸含量在品种之间存在很大的差异,氨基酸的种类和含量可能与青果的药食特性有关。
A reversed-phase high performance liquid chromatography （RP-HPLC） method was developed for determining amino acids in flesh of fifteen varieties of Chinese olive （ Fructus canarii） （ Cizhongzi, Dongjieyuan, Changsuici, Xiangzhong, Tunatianzhong, Bazhixiang, Ganzhong, Zhennazhong, Hongxinlan, Dongsunzhong, Liuhuangzhong,Yizhixiang, Dourenzhong, Baijixin and Xiaojixin）. Samples were injected onto reversed-phase column 5μm RP18 （ 150mm× 4.6mm i.d.）. Mobile phase A, B and C were 0.04 mol/L KH2 PO4 （ pH7.2 ± 0.05 ）, water and acetonitrile respectively.Gradient elution proceeded at the flow rate 0.65mL/min.Operation conditions were as follows,column temperature 40℃,detection at 360nm.The results showed that amino acids contents ranged from 44.5 to 1 14mg/g dried mass （DM）.lt was indicated that amino acid contents were significant different at 0.05 level in fifteen varieties.Varieties and contents of amino acids might be attributed to food and medicine characters of Chinese olives.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第6期333-335,共3页
Science and Technology of Food Industry
基金
广东省科技计划农业攻关资助项目(2006B20201045)
