蛋白氨基酸衍生化条件的正交试验

The Orthogonal Test of Derivation Conditions of Protein Amino Acids

孟庆国，张铁垣．蛋白氨基酸衍生化条件的正交试验．数理统计与管理，１９９８，１７（３），４～６．蛋白氨基酸经酯化和酰化两步衍生化之后，才能进行气相色谱分析，影响衍生化程度的因素主要是酯化时间、酯化温度、酰化时间和酰化温度。用正交试验研究了上述四因素对氨基酸衍生化程度的影响，正交表采用Ｌ９（３４），使实验次数由传统实验的８１次减少为９次，实验指标为相对重量校正因子Ｓ′Ｗ（内标物为鸟氨酸）。实验结果表明：对精氨酸、色氨酸和蛋氨酸来说，酰化时间的影响最大，酰化时间越长，对精氨酸和色氨酸的衍生化越有利，而蛋氨酸则正好相反，另外三因素对上述三种氨基酸衍生物的Ｓ′Ｗ影响较小。其余１６种氨基酸的Ｓ′Ｗ在９次实验中变化不大。

he protein amino acids must be derivated before GC analysis and the derivation reagents are butanol and trifluoroacetic anhydride. The factors which will influence the extent of derivation of amino acids are esterification time, esterification temperature,acylation time and acylation temperature. In order to study the influence upon the extent of derivation of these factors above we adopted the orthogonal test L9(34). The result of the experiment shows that the acylation time is very important to the extent of derivation of Arg.、Trp. and Met..Arg.and Trp. need long acylation time and Met. is just the contrary. The S′W of other sixteen amino acids in all of the experiments vary little.