食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 249 - 257

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038339

研究报告

不同干燥方式对地参氨基酸类成分的影响及营养价值评价

  • 陈洁 ,
  • 刘俨娇 ,
  • 马强 ,
  • 张弦飞 ,
  • 杜慧慧 ,
  • 周浓
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  • 1(重庆三峡学院 生物与食品工程学院,重庆,404120)
    2(重庆三峡医药高等专科学校基础医学部,重庆,404120)
    3(三峡库区道地药材绿色种植与深加工重庆市工程研究中心,重庆,404120)
第一作者:硕士研究生(杜慧慧副教授和周浓教授为共同通信作者,E-mail:duhuihui2010@163.com;erhaizn@126.com)

收稿日期: 2023-12-22

  修回日期: 2024-03-31

  网络出版日期: 2025-02-14

基金资助

重庆市教育委员会科学技术研究项目(KJQN202301232,KJQN202201205);重庆市技术创新与应用发展专项 乡村振兴(对口帮扶)项目(CSTB2022TIAD-ZXX0034)

收起

Effects of different drying methods on amino acid composition and nutritional evaluation of Lycopus lucidus Turcz.var. hirtus Regel

  • CHEN Jie ,
  • LIU Yanjiao ,
  • MA Qiang ,
  • ZHANG Xianfei ,
  • DU Huihui ,
  • ZHOU Nong
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  • 1(College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China)
    2(Department of Basic Medicin, Chongqing Three Gorges Medical College, Chongqing 404120, China)
    3(The Chongqing Engineering Research Center for Green Cultivation and Deep Processing of the Three Gorges Reservoir Area′s Medicinal Herbs, Chongqing 404120, China)

Received date: 2023-12-22

  Revised date: 2024-03-31

  Online published: 2025-02-14

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摘要

该文建立柱前衍生-高效液相色谱法测定不同干燥方式下地参中17种氨基酸的含量。以异硫氰酸苯酯(phenyl isothiocyanate,PITC)为衍生试剂,色谱柱为Venusil-AA(4.6 mm×250 mm,5 μm)氨基酸分析专用柱,流动相为0.1 mol/L乙酸钠-80%乙腈溶液(冰醋酸调至pH 6.5),梯度洗脱,流速0.8 mL/min,检测波长254 nm,柱温35 ℃。17种氨基酸在各自质量浓度的线性范围内关系良好(r≥0.999 0),平均加标回收率为96.79%~103.94%,其相对标准偏差(relative standard deviation,RSD)为0.73%~2.97%。12种干燥方式的地参氨基酸总量存在差异(P＜0.05),为13.085~28.988 mg/g,其中真空冷冻-80 ℃下含量最高为28.988 mg/g,12种干燥方式均检出17种氨基酸,包括7种必需氨基酸和9种药用氨基酸,必需氨基酸占总氨基酸(essential amino acids/total amino acids,EAA/TAA)的 31.80%~36.51%,平均值为34.36%;药用氨基酸占总氨基酸(medicinal amino acids/TAA,MAA/TAA)的57.72%~67.84%,平均占比63.12%。通过主成分分析提取3个主成分,其累计方差贡献率达92.83%,综合评分为真空冷冻-80 ℃品质最优;聚类分析将12种干燥方式分为三类,真空冷冻-80 ℃和阴干含量较高。该方法操作简单、分离效果好,适用于同时测定地参中17种氨基酸类成分含量,12种干燥方式中真空冷冻-80 ℃下含量最高,营养价值较高,为地参的加工提供理论和实践依据。

关键词： 地参; 干燥方式; 氨基酸; 高效液相色谱法

本文引用格式

陈洁 , 刘俨娇 , 马强 , 张弦飞 , 杜慧慧 , 周浓 . 不同干燥方式对地参氨基酸类成分的影响及营养价值评价[J]. 食品与发酵工业, 2025 , 51(2) : 249 -257 . DOI: 10.13995/j.cnki.11-1802/ts.038339

Abstract

This study established a pre-column derivatization-high performance liquid chromatography (HPLC) method for determining the content of 17 amino acids in Lycopus lucidus Turcz.var.hirtus Regel under different drying methods.The experiment used phenyl isothiocyanate (PITC) as the derivatization reagent, Venusil-AA (4.6 mm × 250 mm, 5 μm) amino acid analysis column as the chromatographic column, and the mobile phase was 0.1 mol/L sodium acetate-80% acetonitrile solution (glacial acetic acid adjusted to pH 6.5), A gradient elution was used with a flow rate of 0.8 mL/min, a detection wavelength of 254 nm, and a column temperature of 35 ℃. Results showed that the 17 amino acids had good linearity within their respective mass concentration ranges (r≥0.999 0), with an average recovery rate of 96.79% to 103.94% and a relative standard deviation (RSD) of 0.73% to 2.97%.After being treated with 12 drying methods, there were differences in the total amount of amino acids in Lycopus lucidus Turcz.var.hirtus Regel (P < 0.05), ranging from 13.085 to 28.988 mg/g.Among them, with the highest content was 28.988 mg/g under vacuum freezing at -80 ℃.In addition, all 17 amino acids were detected in all 12 drying methods, including 7 essential amino acids and 9 medicinal amino acids.The proportion of essential amino acids to total amino acids (EAA/TAA) ranged from 31.80% to 36.51%, with an average of 34.36% and the proportion of medicinal amino acids to total amino acids (MAA/TAA) ranged from 57.72% to 67.84%, with an average proportion of 63.12%.Three principal components were extracted through principal component analysis, and their cumulative variance contribution rate reached 92.83%.The comprehensive score showed that vacuum freezing at -80 ℃ had the highest quality.Cluster analysis divided the 12 drying methods into 3 categories, with vacuum freezing at -80 ℃ and shade-drying having higher content.This method is simple to operate, has good separation effect, and is suitable for simultaneously determining the content of 17 amino acid components in Lycopus lucidus Turcz.var.hirtus Regel.Among the 12 drying methods, vacuum freezing at -80 ℃ had the highest content and high nutritional value, providing a theoretical and practical basis for the processing of Lycopus lucidus Turcz.var.hirtus Regel.

Key words： Lycopus lucidus Turcz.var.hirtus Regel; drying method; amino acids; high performance liquid chromatography

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