食品与发酵工业 >

2022 , Vol. 48 >Issue 16: 283 - 277

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032147

分析与检测

柱前衍生-超高效液相色谱测定不同品种桑枝中的17种氨基酸的含量

  • 张椿翊 ,
  • 黄小兰 ,
  • 黄文平 ,
  • 李金金 ,
  • 王森 ,
  • 张晓渊 ,
  • 周浓
展开
  • 1(重庆三峡学院 生物与食品工程学院,重庆,404120)
    2(重庆市万州食品药品检验所,重庆,404120)
    3(遵义医科大学 药学院,贵州 遵义,563000)
    4(重庆三峡学院 教师教育学院,重庆,404120)
硕士研究生(张晓渊助教和周浓教授为共同通信作者,E-mail:1504464429@qq.com;erhaizn@126.com)

收稿日期: 2022-04-27

  修回日期: 2022-05-23

  网络出版日期: 2022-09-16

基金资助

重庆市教育委员会科学技术研究项目(KJQN201801210)

收起

Determination of 17 amino acids in different varieties of mulberry branches by ultra-high performance liquid chromatography with precolumn derivatization

  • ZHANG Chunyi ,
  • HUANG Xiaolan ,
  • HUANG Wenping ,
  • LI Jinjin ,
  • WANG Sen ,
  • ZHANG Xiaoyuan ,
  • ZHOU Nong
Expand
  • 1(College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China)
    2(Chongqing Wanzhou FDA Inspection Institute, Chongqing 404120, China)
    3(School of Pharmacy, Zunyi Medical University, Zunyi 563000, China)
    4(College of Teacher Education, Chongqing Three Gorges University, Chongqing 404120, China)

Received date: 2022-04-27

  Revised date: 2022-05-23

  Online published: 2022-09-16

Fold

摘要

为研究桑枝氨基酸含量情况,采用酸水解、异硫氰酸苯酯柱前衍生、超高效液相色谱仪法对采自重庆不同区县的9个采样点、3个品种共18批次桑枝中的17种氨基酸含量进行测定。结果表明,17种氨基酸在各自质量浓度范围内,峰面积和浓度呈现良好的线性关系,相关系数r为0.997 9～0.999 9。18批次桑枝样品中均检出17种氨基酸,桑枝中氨基酸总量为41.09～111.70 mg/g,平均含量为64.48 mg/g;必需氨基酸的总含量为16.88～35.45 mg/g,平均含量为23.53 mg/g;药用氨基酸总量为22.98～59.99 mg/g,平均含量为35.58 mg/g。不同品种桑枝在氨基酸种类上基本无差异,但含量差异较大,其中含量最高的脯氨酸和谷氨酸平均含量为10.49 mg/g和6.37 mg/g,分别占氨基酸总量的16.27%和9.88%。结果表明桑枝中氨基酸种类丰富,含量较高。该研究可为深入研究桑枝的药用价值提供基础资料。

关键词： 桑枝; 异硫氰酸苯酯; 超高效液相色谱; 氨基酸; 药用氨基酸

本文引用格式

张椿翊 , 黄小兰 , 黄文平 , 李金金 , 王森 , 张晓渊 , 周浓 . 柱前衍生-超高效液相色谱测定不同品种桑枝中的17种氨基酸的含量[J]. 食品与发酵工业, 2022 , 48(16) : 283 -277 . DOI: 10.13995/j.cnki.11-1802/ts.032147

Abstract

In this study, acid hydrolysis, phenyl isothiocyanate pre-column derivatization and ultra-high performance liquid chromatography were used to explore the content of amino acids in mulberry branches. UPLC method was used to determine the content of 17 amino acids in 18 batches, 3 varieties of mulberry branches collected from 9 sampling points in Chongqing. The results showed that there was a good linear relationship between the peak area and concentration of 17 amino acids in the range of respective mass concentrations with a correlation coefficient r 0.997 9-0.999 9. The total amount of amino acids in mulberry branches was 41.09-111.70 mg/g, on the average of 64.48 mg/g; the total content of essential amino acids ranges from 16.88 mg/g to 35.45 mg/g, on the average of 23.53 mg/g. Moreover, the total content of medicinal amino acids ranged from 22.98 mg/g to 59.99 mg/g, on the average of 35.58 mg/g. There was no difference in amino acids types among different varieties of mulberry branches, but the content of amino acids varied greatly. The average content of proline and glutamate with the highest two were 10.49 mg/g and 6.37 mg/g, which accounting for 16.27% and 9.88% of the total amino acids, respectively. The results showed that the type of amino acids in mulberry branches were abundant and with relatively high concentration. This study could provide basic data for further explore the medicinal value of mulberry branches.

Key words： mulberry branch; phenyl isothiocyanate; ultra-high performance liquid chromatography; amino acids;medicinal amino acid

参考文献

[1] 国家药典委员会.中华人民共和国药典——二部:2020年版[M].北京:中国医药科技出版社,2020:311.
Chinese Pharmacopoeia Commission.Chinese Pharmacopoeia[M].Beijing:China Medical:Science-Press,2020:311.
[2] 刘华瑜.桑皮粉添食对STZ诱导的糖尿病小鼠的预防和治疗作用[D].苏州:苏州大学,2016.
LIU H Y.In vivo preventive and hypoglycaemic effect of mulberry branch bark powder on STZ-induced diabetic mice[D].Suzhou:Soochow University,2016.
[3] 艾文,何厚洪,杜昕,等.桑枝化学成分的研究[J].中成药,2017,39(9):1 861-1 866.
AI W, HE H H, DU X, et al.Chemical constituents from the twigs of Morus alba[J].Chinese Traditional Patent Medicine, 2017, 39(9):1 861-1 866.
[4] 黎海灵,黄艳萍,周游,等.鸡桑、华桑和桑的根皮中7种核苷类成分的含量测定[J].食品工业科技,2021, 42(19):298-306.
LI H L, HUANG Y P, ZHOU Y, et al.Determination of 7 nucleosides contents in cortex of Morus australis, Morus cathayana and Morus alba[J].Science and Technology of Food Industry, 2021, 42(19):298-306.
[5] 孙莲,赵岩,胡尔西丹·依麻木,等.气相色谱-质谱法分析桑枝挥发油的化学成分[J].国际药学研究杂志,2017,44(3):292-295.
SUN L, ZHAO Y, HUERXIDAN·Y M M, et al.Analysis of chemical composition of volatile oil in Ramulus Mori by GC-MS[J].Journal of International Pharmaceutical Research, 2017, 44(3):292-295.
[6] GUO M,SHI T,DUAN Y,et al.Investigation of amino acids in wolfberry fruit(Lycium barbarum) by solid-phase extraction and liquid chromatography with precolumn derivatization[J].Journal of Food Composition and Analysis, 2015, 42:84-90.
[7] 杨远帆, 倪辉, 吴黎明.茚三酮法测定蜂蜜及果葡糖浆中的氨基酸含量[J].中国食品学报, 2013, 13(2):171-176.
YANG Y F, NI H, WU L M.Determination of amino acid in honey and high fructose corn syrup(HFCS) by the method of ninhydrin colorization[J].Journal of Chinese Institute of Food Science and Technology, 2013, 13(2):171-176.
[8] 莫润宏,汤富彬,丁明,等.氨基酸分析仪法测定竹笋中游离氨基酸[J].化学通报, 2012, 75(12):1 126-1 131.
MO R H, TANG F B, DING M, et al.Determination of free amino acids in bamboo shoot by amino acids analyzer[J].Chemistry Bulletin, 2012, 75(12):1 126-1 131.
[9] 张苏平,邱伟强,卢祺,等.全自动氨基酸分析仪法测定4种贝类肌肉中谷胱甘肽和游离氨基酸含量[J].食品科学, 2017, 38(4):170-176.
ZHANG S P, QIU W Q, LU Q, et al.Determination of glutathione and free amino acids in muscles of four shellfish species by automatic amino acid analyzer[J].Food Science, 2017, 38(4):170-176.
[10] 苗雨田,杨悠悠,王浩,等.全自动氨基酸分析仪法测定不同年份黄酒中游离氨基酸的含量[J].食品安全质量检测学报,2015,6(4):1 154-1 161.
MIAO Y T, YANG Y Y, WANG H, et al.Determination of amino acids content in yellow rice wine of different years with automatic amino acid analyzer [J].Journal of Food Safety & Quality, 2015, 6(4):1 154-1 161.
[11] SONG C H, ZHANG S J, JI Z Y, et al.Accurate determination of amino acids in serum samples by liquid chromatography-tandem mass spectrometry using a stable isotope labeling strategy[J].Journal of Chromatographic Science, 2015, 53(9):1 536-1 541.
[12] 车兰兰. 液相色谱及液质联用法测定三种山西特色食品中游离氨基酸[D].太原:山西大学,2013.
CHE L L.Determination of free amino acids in three kinds of special food in shanxi by liquid chromatography and liquid chromatography coupled to mass spectrometry[D].Taiyuan:Shanxi University, 2013.
[13] 郭尚伟,周祥山,嵇传良,等.HPLC-MS/MS法测定阿胶、龟甲胶、鹿角胶中17种氨基酸含量[J].明胶科学与技术,2016,36(2):86-91.
GUO S W, ZHOU X S, JI C L, et al.The analysis of 17 amino acids in Colla cori asini, Colla carapacis et plastri testudinis, and Colla Cornus cervi by liquid chromatography tandem mass spectrometry[J].The Science and Technology of Gelatin, 2016, 36(2):86-91.
[14] KHUHAWAR M Y, MAJIDANO S A.GC analysis of amino acids using trifluoroacetylacetone and ethyl ychloroformate as derivatizing reagents in skin samples of psoriatic and arsenicsis patients[J].Chromatographia, 2011, 73(7-8):701-708.
[15] 唐翎, 魏伟, 赵勇.柱前衍生高效液相色谱测定猴头菌丝体中15种游离氨基酸的含量[J].中国药学杂志, 2017, 52(21):1 899-1 902.
TANG L, WEI W, ZHAO Y.Determination of free amino acids in Hericium erinaceus mycelium by HPLC with precolumn derivatization[J].Chinese Pharmaceutical Journal, 2017, 52(21):1 899-1 902.
[16] 黄小兰,何旭峰,杨勤,等.不同产地地参中17种氨基酸的测定与分析[J].食品科学, 2021, 42(2):255-261.
HUANG X L, HE X F, YANG Q, et al.Determination of 17 amino acids in the dried rhizome of Lycopus lucidus Turcz.var.hirtus regel from different habitats[J].Food Science,2021,42(2):255-261.
[17] ARRIET M P, PRATS-MOTA M S.Free amino acids and biogenic amines in Alicante Monastrell wines[J].Food Chemistry,2012, 135(3):1 511-1 519.
[18] FAO/WHO.Energy and protein requirements[R].Geneva:World Health Organization, 1973.
[19] CAULI O, RODRIGO R, LLANSOLA M, et al.Glutamatergic and gabaergic neurotransmission and neuronal circuits in hepatic encephalopathy[J].Metabolic Brain Disease, 2009, 24(1):69-80.
[20] 许凯, 毕晶晶, 张继昊.天然非蛋白氨基酸的生物活性机制研究进展[J].食品科学, 2019, 40(21):251-259.
XU K, BI J J, ZHANG J H.Bioactivity and mechanism of action of natural non-protein amino acids:A review of recent literature[J].Food Science, 2019, 40(21):251-259.
[21] 孙红暖,杨海明,王志跃,等.精氨酸对动物的营养生理及免疫作用[J].动物营养学报, 2014, 26(01):54-62.
SUN H N, YANG H M, WANG Z Y, et al.Nutrition physiological and immune functions of arginine in animals[J].Chinese Journal of Animal Nutrition, 2014, 26(1):54-62.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司