反相HPLC法测定杨梅和黄皮果肉中的氨基酸

Determination of amino acids in flesh of Waxberry and Wampee by RP-HPLC

应用反相HPLC法对杨梅和黄皮果肉中的氨基酸进行了测定．结果表明，从杨梅和黄皮果肉中分别检测出天门冬氨酸、谷氨酸、丝氨酸、精氨酸、甘氨酸、苏氨酸、脯氨酸、丙氨酸、缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸和酪氨酸等14种氨基酸．其中每1g杨梅鲜果肉中的氨基酸含量为0．0379～1．7326mg；每1g黄皮鲜果肉中的氨基酸含量为0．0050～3．7692mg．两类水果不同品种之间的氨基酸含量在0．05水平上差异显著．

A reversed-phase high performance liquid chromatography （RP-HPLC） method was developed for determining amino acids in flesh of waxberry and wampee. Fourteen amino acids, including Asp, GIu, Ser, Arg, Gly, Thr, Pro, Ala, Val, Ile, Leu, Phe, Lys and Tyr, were detected in samples from four waxberry and four wampee varieties. The results showed that amino acids contents ranged from 0. 037 9 to 1.732 6 mg/g in fresh of waxberry and from 0. 037 9 to 1.732 6 mg/g in flesh of wampee. It was indicated that amino acid contents were significantly different at 0. 05 level in four varieties of each fruit.