黄皮果氨基酸成分分析  

Study on Amino Acids from the Fruit of Clausena lansium

作　　者：张永明[1] 黄亚非[1] 黄际薇[1] 李瑞珍[1] 刘杰[1] 

机构地区：[1]中山大学附属第三医院药剂科,广东广州510630

出　　处：《中药材》2006年第9期921-924,共4页Journal of Chinese Medicinal Materials

摘　　要：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。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.

关 键 词：黄皮果 氨基酸 高效液相色谱 

分 类 号：R284.1[医药卫生—中药学]