HPLC法测定多产地松露中游离氨基酸的含量  

Determination of Free Amino Acids in Multi-origin Truffles by HPLC

作　　者：陈莉[1,2] 路娟[1] 房碧晗 宗传杰[1,2] 陈曦[1] 

机构地区：[1]中国医学科学院药用植物研究所,北京100193 [2]黑龙江中医药大学药学院,黑龙江哈尔滨150040 [3]佳木斯大学,黑龙江佳木斯154007

出　　处：《食品研究与开发》2015年第2期106-109,共4页Food Research and Development

基　　金：国家自然科学基金资助项目(No.81173645)

摘　　要：建立柱前衍生化HPLC法定量测定8个产地松露中16种游离氨基酸。采用水超声法提取松露中氨基酸,以异硫氰酸苯酯作为衍生化试剂柱前衍生,高效液相色谱法测定不同产地松露中氨基酸的含量。8个产地的松露鲜品中含氨基酸约11种~13种,永仁母松露的氨基酸最高,含量6.17%。本方法简便、快速、可靠。松露中氨基酸种类齐全,含量丰富,具有很好的开发利用价值。To establish a pre-column derivatization HPLC method to determine 16 kinds of amino acids in eight origin truffles. The amino acids in truffles were ultrasonically extracted with water and determined by high performance liquid chromatography using phenyl isothiocyanate as pre-column derivatization reagent. The eight-origin fresh truffles contain 11-13 kinds of amino acids, yongren mother truffles show highest content of 6.17%. The method is simple, fast, and reliable. Truffles content rich amino acids, which have a good development and utilization value.

关 键 词：松露 游离氨基酸 反相高效液相色潽法 柱前衍生化 异硫氰酸苯酯 含量测定 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.72[轻工技术与工程—食品科学与工程]