西瓜果实中L-瓜氨酸的提取与测定  

Extraction and determination of L-citrulline in watermelon fruits

作　　者：程志强[1,2] 刘文革[1] 邓云[1] 赵胜杰[1] 阎志红[1] 何楠[1] 

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009 [2]开封市农林科学研究院西瓜研究所,河南开封475001

出　　处：《果树学报》2010年第4期650-654,共5页Journal of Fruit Science

基　　金：国家科技支撑计划(2006BAD01A7-6-03);河南省重大科技攻关(072101110500);现代农业产业技术体系建设专项(nycytx-36-01-01-03);中国农业科学院与北京大兴区政府科研合作项目

摘　　要：为采用单因素试验和正交设计对西瓜果实中L-瓜氨酸的提取与简易测定方法进行筛选。结果表明,以无水甲醇-6mol·L-1HCl(v/v=9∶1)为提取剂,瓜瓤或瓜皮与提取剂的比例为1∶1.5、提取温度55℃、提取时间20min提取效率最高。用活性炭脱去瓜瓤底色,每10g榨汁液活性炭用量为10g。根据L-瓜氨酸在强酸溶液中与二乙酰一肟的专一显色反应及反应复合物在490nm处吸光度与L-瓜氨酸浓度呈线形关系的特点,建立了L-瓜氨酸的分光光度测定方法,实验证明该方法准确、简便、灵敏。In this study the methods of extraction and the spectrophotometry determination of L-citrulline in watermelon were established. The optimal conditions for extraction were screened by single factor and orthogonal experimental design. MeOH： 6 mol·L-1HCl （v/v=9∶1） was the suitable extration solvent which was used at the rate 1∶1.5 of fresh material to extractor and at the temperature 55 ℃ for 20 min. For removing pigments, 10 g active carbon should be added into 10 g watermelon juice. According to the special color reaction between L-citrulline and diacetyl monoxime in the strong acid solution and the linear relationship between the concentration of L-citrulline and the absorbance of complex created at 490 nm, the methods of spectrophotometric determination of L-citrulline was established. The experiments showed that this method was accurate, convenient and sensitive. L-citrulline contents of four watermelon cultivars were determinated.

关 键 词：西瓜 L-瓜氨酸 提取 测定 

分 类 号：S651[农业科学—果树学]