常用炮制方法对巴戟天中游离氨基酸成分的影响  

Influence on free amino acids constituents of Morindae ficinalis How processed by common methods

作　　者：吴祎[1] 陈地灵[1] 林励[1] 梁杏[1] 张羽[1] 廖丰蕴[1] 姚健[1] 

机构地区：[1]广州中医药大学中药学院,广东广州510006

出　　处：《食品工业科技》2012年第19期105-108,共4页Science and Technology of Food Industry

基　　金：海南省科技重点项目(090603);2011年省级大学生实验创新项目(1057211018)

摘　　要：目的:建立氨基酸柱前衍生反向色谱测定法,分析比较巴戟天不同炮制品中氨基酸的差异,为其质控体系提供依据。方法:以水为溶剂,超声法提取巴戟天中的氨基酸,以异硫氰酸苯酯(PITC)柱前衍生,检测波长254nm,Sinergi 4u fusion-RP色谱柱(Phenomenex,250mm×4.6mm,4μm),柱温35℃,测定氨基酸的含量。结果:4～5年生巴戟天生品中含有14种游离氨基酸,酒蒸氨基酸总量较生品增加约14.8%,盐蒸和甘草制氨基酸总量基本不变,盐炒氨基酸总量减少约12.4%,酒炒氨基酸总量减少约43.9%。结论:本法操作简便、灵敏度高,结果准确、可靠。巴戟天生品酒蒸后游离氨基酸总量显著增加,盐蒸和甘草制者基本不变,盐炒和酒炒者均显著降低,提示不同炮制方法对巴戟天游离氨基酸含量影响有显著差异,其机制值得深入研究。Objective：To establish an HPLC method with pre-column derivation for determining the contents of amino acids in Morindae ficinalis How of different processed samples.Methods：The amino acids were ultrasonically extracted with water and determined by RP-HPLC using phenyl isothiocyanate（PITC）as the pre-column derivation reagent.HPLC method was employed and Sinergi 4u fusion-RP（Phenomenex,250mm×4.6mm,4μm）was used at column temperature of 35℃.Results：There were 14 kinds of free amino acids in Morindae ficinalis How,which had been growing for 4～5 years.The total amino acids of wine steamed increased approximately 14.8% than raw products,salt steam and licorice root system was essentially the same,salt fried amino acids decrease of approximately 12.4%,wine fried decrease of approximately 43.9%.Conclusions：This method was simple,sensitive,accurate and reliable in results.The content of free amino acids constituents were influenced by processed by different ways.

关 键 词：巴戟天 氨基酸 炮制 含量测定 异硫氰酸苯酯 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]