用HPLC法测定富铁锌苜蓿芽氨基酸的含量

Determation of Amino Acids Content in Alfalfa Sprouts Bud Enriched Iron and Zinc with HPLC Method

研究用HPLC法测定富铁锌苜蓿芽氨基酸的含量。通过无土栽培富铁锌苜蓿芽,采用浓度为600mg/kg的硫酸亚铁、硫酸锌溶液,在温度25℃、湿度75%的人工气候箱中培育7d后,进行处理,HPLC测苜蓿芽中氨基酸的含量。富集微量元素之后,所测17种氨基酸的含量除天冬氨酸、赖氨酸、酪氨酸外,其余都有所增加。结果表明,锌对苜蓿中氨基酸的影响相对较大,过量的铁可降低苜蓿中锌的吸收和利用。

Effects of trace element iron and zinc on amino acids in alfalfa sprouts were studied in the paper. With the method of non- earth cultivation, the alfalfa bud is raised for 7 days in the artificial climate box with temperature 25℃, and humidity 75 percent, and watered with the ferrous sulfate and the zinc sulfate solution 600 mg/kg concentration. The contents of amino acids in the above alfalfa sprouts bud were determinated with HPLC. Results showed that the contents of the 17 kinds of amino acids all increase except Asp, Lys, Tyr. Zinc has relatively stronger effects on the amino acids contents in alfalfa, and excessive amount of iron can reduce the absorption and the utilization of zinc in alfalfa sprouts.