机械化炒制鸡内金前后氨基酸含量测定

The amino acid content determination from Gallus gallus domesticus by mechanization making

目的比较鸡内金机械化炒制前后氨基酸含量的变化。方法采用柱前衍生化法,2,4-二硝基氟苯为衍生剂,以0.04mol/L KH_2PO_4、乙腈和水溶液为流动相,进行RP-HPLC的测定。结果氨基酸种类在炮制前后未发生变化,但机械化炒制鸡内金的总氨基酸含量较生品有所提高。结论机械化炒制鸡内金可替代传统人工炮制方法,且炮制品质量稳定、可靠。

Objective Compared before and after the change of the amino acid content in Gallus gallus domesticus by mechanization making. Method A method for separation and quantification of primary and secondary amion asids by precolumn derivation with 1-fluoro-2,4-dinitrobenze and reversed-phase HPLC is described. Mobile phase was 0. 04 mol/L KH2PO4,acetonitrile purified water. Results The results showed that amino acids unchanged before and after processing. The content of amino acids from Gallus gallus domesticus by mechanization making was increased than the raw products and the cooked hot sand for traditional method. Conclusion Mechanization of making Gallus gallus domesticus can replace traditional artificial processing method,and the processed products quality is stable and reliable.