微波水解衍生高效液相色谱法测定西洋参中的氨基酸

Determination of Amino Acids in Root of Panax quinquefolius L.by Microwave Hydrolyzation-Derivation Hight Performance Liquid Chromatography

用微波辅助提取酸水解西洋参中的蛋白质,对生成的氨基酸进行微波衍生后用高效液相色谱法进行测定。对微波衍生条件和微波水解的条件进行了优化。研究结果表明,190℃,15 min微波水解得到氨基酸的产率与传统加热水解(110℃,24 h)的结果基本相同。用2,4-二硝基氟苯(DNFB)对氨基酸进行微波衍生,氨基酸在微波衍生时间大于20 s时,衍生反应基本完全;而传统DNFB衍生需在60℃水浴加热1 h,所以微波衍生法明显缩短了氨基酸分析时间。用高效液相色谱法对西洋参根中的氨基酸进行了测定,结果令人满意。

The high pressure microwave-assisted hydrolyzation was used to hydrolyze the proteins in the root of Panax quinquefolius L. The obtained amino acids were derivated by microwave derivation and determined by HPLC-UV. The conditions in the microwave derivation and hydrolyzation were optimized. The results obtained by microwave hydrolyzation at 190 ℃ , 15 min were similar with that obtained by conventional hydrolyzation. 2,4-Dinitrofluorobenzene（DNFB） was used as derivating reagent. When the derivating time was more than 20 s, the derivating reaction was completed. While conventional derivation reaction took 1 h at 60 ℃. The analyzing time of amino acids was greatly reduced. Then the contents of amino acids in the root of Panax quinquefolius L. were determined by HPLC-UV and the results were satisfactory.