红花芽菜不同发育期氨基酸含量的变化  

Change of amino acids in safflower sprouts under different development stages

作　　者：陈红芝[1] 成元刚[1] 魏燕丽[1] 孟丽[1] 

机构地区：[1]河南科技学院生命科技学院,河南新乡453003

出　　处：《广东农业科学》2012年第20期31-34,共4页Guangdong Agricultural Sciences

基　　金：河南省科技攻关项目(112102310018)

摘　　要：应用柱前衍生HPLC法测定氨基酸,检测红花芽菜培养过程中17种游离氨基酸的变化规律。统计17种氨基酸每天的含量及变化,得出从第3 d(脱壳)到第9 d,氨基酸总量从91.52 mg/g增加到146.10 mg/g;必需氨基酸从16.45 mg/g增加到62.21mg/g。结果表明:红花芽菜中氨基酸含量种类丰富,比例合适,是全营养食品。A precolumn derivatization HPLC method was established to measure the change and low of seventeen free amino acids in the development of safflower sprouts.The statistics showed that the total content of the amino acids was increased from 91.52 mg/g to 146.10 mg/g,and the essential amino acids was increased from 16.21 mg/g to 91.52 mg/g from the third day shelled to the ninth day through the contents of the seventeen free amino acids everyday.In conclusion,the safflower sprouts as the full-nutrition food was abound with amino acids and proportion appropriate.

关 键 词：红花 芽菜 氨基酸 高效液相色谱 

分 类 号：S567.2[农业科学—中草药栽培] R284.1[农业科学—作物学]