柱后衍生高效阳离子交换色谱法测定宁夏枸杞及枸杞花粉中-食品科学.PDF

※分析检测 食品科学 2011, Vol. 32, No. 18 239 杨春霞 (农业部枸杞产品质量监督检验测试中心，宁夏 银川 750002) 采用酸水解、离子交换色谱分离及茚三酮柱后衍生法测定宁夏当年产枸杞及枸杞花粉中 17 种氨基酸含量， 建立宁夏枸杞中蛋白水解氨基酸的测定方法。结果表明：枸杞干果中 17 种氨基酸总量为 7.788%～8.820% ，其中 人体必需氨基酸占氨基酸总量的 28.9%～30.0%，半必需氨基酸占氨基酸总量的4.5%～4.8% 。枸杞鲜果中氨基酸总 量为 1.960%～2.036% ，必需氨基酸占总氨基酸含量的29.2%～30.3% ，半必需氨基酸约占总量的5.2% 。枸杞花粉 中氨基酸总量为21.62% ～22.08% ，人体必需氨基酸约占总量的37.9% ，半必需氨基酸约占总量的4.9% 。 离子交换色谱；柱后衍生；枸杞花粉；氨基酸 Simultaneous Determination of Amino Acids in Chinese Wolfberry Fruit and Pollen by High Performance Cation Exchange Chromatography with Post-column Derivatization YANG Chun-xia (Supervision and Testing Center for Lycium Quality, Ministry of Agriculture, Yinchuan 750002, China) Abstract：An analytical method for the simultaneous determination of 17 amino acids in Chinese wolfberry fruit and pollen was proposed using high performance cation exchange chromatography (HPCEC) with post-column derivatization. The results showed that the total content of 17 amino acids determined in dry Chinese wolfberry fruit was between 7.788% and 8.820%, including 8 essential amino acids accounting for 28.9% －30.0% of total amino acids and semi-essential amino acids accounting for 4.5% －4.8%. The total amino acid content of fresh Chinese wolfberry fruit was between 1.960% and 2.036%, in which essential amino acids were 29.2% －30.3 % and semi-essential amino acids approximately 5.2%. Chinese wolfberry pollen contained 21.62% －22.08% of total amino acids, of which essential amino acids accounted for 37.9%, and semi-essential amino acids for approximately 4.9%. Key words ：ion exchange chromatography ；post-column derivatization ；Chinese wolfberry pollen ；amino acids 中图分类号：TS201.4