南瓜中环丙基甘氨酸和环丙基丙氨酸提取工艺研究  

Study on techniques of cyclopropylglycine and cyclopropylalanine extracted from pumpkin power

作　　者：张华[1] 杨鑫[1] 张英春[1] 王晴[2] 崔崇士[2] 王静[3] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,哈尔滨150090 [2]东北农业大学园艺学院,哈尔滨150030 [3]中国农业科学质量标准与检测技术研究所,北京100081

出　　处：《东北农业大学学报》2010年第1期118-123,共6页Journal of Northeast Agricultural University

基　　金：黑龙江省自然科学基金重点项目(ZJN0606-01)

摘　　要：为了进一步提升南瓜的经济价值,通过对南瓜中环丙基甘氨酸和环丙基丙氨酸两种非蛋白质氨基酸提取工艺中温度、提取时间、料液比、磺基水杨酸浓度等影响因素的试验分析,确定南瓜中环丙基甘氨酸和环丙基丙氨酸的最佳提取条件:提取温度为80℃,磺基水杨酸浓度为1%,提取时间为3h,料液比为1:30,并采用氨基酸分析仪对南瓜中这两种氨基酸含量进行了测定;确定南瓜中环丙基甘氨酸和环丙基丙氨酸含量分别为96.48mg·100g-1和162.60mg·100g-1。To promote commercial value of pumpkin power, the effects of the temperature, extraction duration, sulfosalicylic acid concentration and the solute to solvent ratio on the Cyclopropylglycine and Cyclopropylalanine extraction efficiency from pumpkin power was studied. The optimal conditions were determined. The result showed that the optimal condition was 80 ℃, 3.0 h, sulfosalicylic acid concentration 1%, and the solute to solvent ratio was 1 ： 30, which determined that cyclopropylglycine and cyclopropylalanine contents of pumpkins were respectively 96.48 mg. 100 g^-1 and 162.60mg. 100 g^-1 by using L-8800 amino acid analyzer.

关 键 词：南瓜粉 环丙基甘氨酸 环丙基丙氨酸 提取 工艺 

分 类 号：S642.1[农业科学—蔬菜学] S601[农业科学—园艺学]