成熟过程中山楂中游离氨基酸动态变化研究

Study on the Dynamic Changes of Free Amino Acids in Crataegus pinnatifida During Ripening

建立了异硫氰酸苯酯柱前衍生前处理法并采用HPLC测定山楂中18种游离氨基酸,同时对不同成熟程度的山楂果进行研究,分析山楂成熟过程中游离氨基酸的动态变化特征。实验发现在山楂果的成熟过程中,氨基酸总量及谷氨酸含量呈先大量增加后有所回落的趋势,在山楂果半熟时氨基酸总量及谷氨酸含量最高,全熟时含量稍低于半熟。本研究以期为山楂的品质研究提供参考。

The pre-column derivatization of phenyl isothiocyanate was established and 18 free amino acids in Crataegus pinnatifida were determined by HPLC,and the dynamic changes of free amino acids during the ripening process of Crataegus pinnatifida were analyzed.The results showed that the contents of amino acid and glutamic acid in Crataegus pinnatifida increased greatly at first and then decreased in the ripening process,and the contents of amino acid and glutamic acid were the highest in the half-ripe Crataegus pinnatifida,and slightly lower in the full-ripe Crataegus pinnatifida.The purpose of this study was to provide reference for the study of Crataegus pinnatifida quality.