从田菁下脚粉中提取混合氨基酸  

THE MIXTURE OF AMINO ACIDS EXTRACTED FROM A DHAINCHA MEAL

作　　者：朱长生[1] 蒋福兴[1] 赵鸣[1] 

机构地区：[1]南京大学生物系

出　　处：《南京大学学报（自然科学版）》1989年第3期185-188,共4页Journal of Nanjing University（Natural Science）

摘　　要：本文报导田菁下脚粉经酸水解、通过离子交换树脂纯化等工艺,制得的混合氨基酸粉,其中支链氨基酸的含量较高,芳香族氨基酸含量较低,用于肝硬化病人的食品添加剂中,可起到辅助治疗的作用.由于原料价格低廉,目前尚未很好开发利用,本文的初步工作,为田菁下脚粉的综合利用,开辟了一条途径.The mixture of amino acids from a dhaincha (Scsbania canabina Pers.) meal was extracted by hydrolysis with hydrocholoric acid and purification by chromatography through an ion exchange resin column. In this mixture the amount ofbranching chain amino acids was greater than that of aryl amino acids. There fore, it may be used as a supplementary food for pcpatis chromic interstitial patients to help their treatment. Being abundant in the country, a dhaincha meal with protein may be used extensively, based on our research.

关 键 词：田菁 支链 芳香族 氨基酸 

分 类 号：Q949.751.9[生物学—植物学]