九蒸九晒槐角氨基酸含量的HPLC-PITC衍生法测定  

Determination on the amino acids content of Fructus Sophorae during process by steamed for nine times and HPLC- PITC derivative method

作　　者：胡婷婷[1] 张振凌[1] 都盼盼 

机构地区：[1]河南中医药大学,河南郑州450046

出　　处：《时珍国医国药》2016年第11期2650-2651,共2页Lishizhen Medicine and Materia Medica Research

基　　金：中医药行业科研专项(No.201207004-8)

摘　　要：目的测定九蒸九晒槐角氨基酸的含量。方法采用HPLC-PITC衍生法。结果随着蒸晒次数的增加,九蒸九晒槐角过程中氨基酸的含量无明显变化,酪氨酸和脯氨酸第五次蒸后含量最高,丙氨酸第7次蒸后含量最高。结论 HPLC-PITC衍生法能够直观了解槐角在反复蒸晒过程中氨基酸的变化。Objective To determine the amino acids eontent of Fruetus Sophorae during process by steamed for nine times. Methods Derivated by HPLC -PITC derivative method. Results With the increase of steam drying times, the amino aeids eontent of Fructus Sophorae during process by steamed for nine times were the content of of amino acid in Fruetus Sophorae tyrosine and proline fifth highest levels after steaming, alanine seventh highest levels after steaming. Conclusion The HPLC - PITC derivative method ean intuitive understanding of Fruetus Sophorae in repeated ehanges of amino aeid in the process of steam drying.

关 键 词：槐角 HPLC-PITC衍生法 九蒸九晒 氨基酸 

分 类 号：R284.1[医药卫生—中药学]