红葡萄干化学成分预实验及总氨基酸、总糖含量测定研究  

Preliminary experiment on chemical composition of Vitis vinifera(Hetianhong)and determination of total amino acid and total sugar content

作　　者：木艾塔尔·努尔麦麦提 排合尔丁·穆太力甫 乃比江·麦图荪 Muaitaer Nuermaimaiti;Paiheerding Mutailifu;Naibijang Maitusun(Xinjiang Hotan college,Xinjiang Key Laboratory of Hotan Characteristic Traditional Chinese Medicine Research,Xinjiang Hotan,848000)

机构地区：[1]新疆和田学院,新疆和田特色中医药研究重点实验室,新疆和田848000

出　　处：《新疆维吾尔医学专科学校学报》2024年第4期51-57,共7页

摘　　要：目的初步分析红葡萄干化学成分并测定红葡萄干中总氨基酸、总糖含量为其营养成分开发研究提供依据。方法采用化学鉴别法初步分析化学成分,并采用紫外分光光度法,以精氨酸、葡萄糖为对照品,在568nm,620nm波长处分别测定总氨基酸和总糖含量。结果和田红葡萄干中可能含有氨基酸、糖及苷、酚类、黄酮类等化学成分,其中总氨基酸、总糖含量分别为2.31mg/g,26.74 mg/g。结论此方法简单易行,为红葡萄干研究开发提供理论依据。Objective To preliminarily analyze the chemical composition of Vitis vinifera and deter-mine the total amino acid and total sugar content in Vitis vinifera to provide a basis for the development and research of their nutritional components.Methods Preliminary analysis of chemical composition was conducted using chemical identification method,and UV spectrophotometry was used to determine the to-tal amino acid and total sugar content at wavelengths of 568nm and 620nm,with arginine and glucose as reference materials.Results Vitis vinifera may contain chemical components such as amino acids,poly-saccharides,phenols,flavonoids,etc.The total amino acid and polysaccharides content are 2.31mg/g and 74 mg/g,respectively.Conclusion:this method is simple and feasible,providing a theoretical basis for the research and development of Vitis vinifera.

关 键 词：红葡萄干 化学成分 氨基酸 总糖 

分 类 号：R917[医药卫生—药物分析学]