贵州金沙方竹笋氨基酸含量分析

A mino Acids Components in Bamboo Shoots of Chimonobabu sautilis from Jinsha of Guizhou Province

[目的]测定贵州金沙方竹笋的氨基酸组成和含量,为其品质评价提供参考。[方法]采用微波消解及2,4-二硝基氟苯法进行柱前衍生,HPLC测定了金沙县金佛山方竹笋中的氨基酸种类及含量。[结果]试验得出,方竹笋中检测出14种氨基酸,总含量为246.21mg/g(干重);其中人体必需氨基酸和呈味氨基酸分别占氨基酸总量的44.05%和58.90%。[结论]金沙县金佛山方竹笋具有较高的营养价值,值得深入开发。

[Objective] In order to provide scientific basis for quality evaluation of the shoots of Chimonobabu sautilis from Jinsha of Guizhou Province,the contents and components of amino acids in the plant were deter mined.[Method] The microwave hydrolysis and the re-column derivatization of HPL were adopted.[Results] The result showed that the tested shoots were rich in amino acids.There were 14 kinds of amino acids in the tested shoots.Total amino acid content in dried shoot was 246.21 mg/g.The essential a mino acids and flavor amino acids accounted for 44.05％ and 58.90％ of total amino acids,respectively.[Conclusion] The shoots of Chimonobabu sautilis in Jinsha County of Guizhou Province have the very high value of nutrition,it is worth further developed.