玛咖中γ-氨基丁酸测定及其含量影响分析  

Determination of γ-Aminobutyric Acid in Lepidium meyenii.Walp(Maca) and the Factors Affecting Its Content

作　　者：刘兴勇[1] 樊建麟[1] 师江[2] 尹本林[1] 林涛[1] 黎其万[1] 汪禄祥[1] LIU Xing-yong FAN Jian-lin SHI Jiang YIN Ben-lin LIN Taol LI Qi-wanl WANG Lu-xiang(Supervision and Testing Center for Farm Products Quality, Ministry of Agriculture, Institute of Quality Standards and Testing Technology, Yunnan Academy of Agricultural Sciences, Kunming 650223, China College of Tropical Crops, Yunnan Agricultural University, Puer 665000, China)

机构地区：[1]云南省农业科学院质量标准与检测技术研究所,农业部农产品质量监督检验测试中心,云南昆明650223 [2]云南农业大学热带作物学院,云南普洱665000

出　　处：《现代食品科技》2017年第2期205-209,196,共6页Modern Food Science and Technology

基　　金：云南省科技惠民专项(农业)重点项目(2014RA054);云南省科技创新平台建设计划(公共科技服务)(2014DA001);2013年农业行业标准制定与修订项目

摘　　要：本研究以玛咖为试材,建立了玛咖中活性成分GABA的氨基酸分析仪检测方法,并分析了产地、色型、谷氨酸、脯氨酸及粗纤维对玛咖GABA富集的影响。结果表明:氨基酸分析仪在反应柱温度58.0℃,反应器温度130℃,LCA K06钠离子型色谱柱(4.6 mm×150 mm,7μm),双检测波长570 nm和440 nm,洗脱泵流速0.45 mL/min,衍生泵流速0.25 mL/min,梯度洗脱程序0~1 min,30%A,70%B;1~9 min,100%B;9~12 min,100%D;12~14 min,100%A条件下可实现玛咖中GABA快速检测。玛咖在自然条件下可富集丰富的GABA。色型对玛咖中GABA含量影响不明显,产地对GABA含量具有显著影响(p<0.05),与谷氨酸、粗纤维分别呈极弱负相关和正相关,但不显著(p>0.05),与脯氨酸呈显著正相关。玛咖是高GABA植物资源,产地环境对玛咖中GABA含量影响显著,可选择合适的栽培条件利用玛咖富集GABA。Maca （Lepidium meyenii. Walp） was used as the experimental material in this study to establish a method for the detection of its active ingredient, γ-Aminobutyric acid （GABA）. Using an amino acid analyzer, the effects of the place of origin, color type, and glutamic acid, proline, and crude fiber content on the GABA content in maca were analyzed. The results showed that the content of GABA in maca could be rapidly determined using an automatic amino acid analyzer with a K06 LCA sodium ion chromatography column （4.6 mm x 150 mm, 7 μm）. The column temperature was maintained at 58℃ and the reactor temperature was maintained at 130℃. The flow rates of the elution and derivative pumps were 0.45 and 0.25 mL/min, respectively, and detection was performed at 570 nm and 440 nm. The gradient elution program was as follows： 0-1.0 min, 30% A and 70% B; 1.0-9.0 min, 100% B; 9.0-12.0 min, 100% D; 12-14 min, 100% A. Under natural conditions, GABA was found to accumulate in maca. The GABA content in maca was not obviously influenced by color type, was significantly affected by the place of origin （p〈0.05）, and was significantly positively correlated with proline. Meanwhile, the GABA content had a weak negative correlation with glutamic acid and a positive correlation with crude fiber, but neither were significant （p〉0.05）. Maca is a plant resource with high GABA content, and the environment of the place of origin was shown to have a significant effect on the content of GABA; hence, selection of appropriate cultivation conditions to accumulate GABA in maca is required.

关 键 词：食品营养 Γ-氨基丁酸 氨基酸分析仪 含量影响 玛咖 

分 类 号：R284[医药卫生—中药学]