基于HPLC法研究红枣中氨基酸的含量及影响因素

Study on the Content and Influencing Factors of Amino Acids in Red Jujube Based on HPLC

红枣营养成分丰富,富含多种微量元素、氨基酸、酚酸和黄酮,在预防人类疾病、抗衰老和抗氧化方面具有显著的功效。试验使用HPLC法对若羌红枣、河南新郑红枣、哈密红枣、吕梁红枣和交城红枣5种红枣中的氨基酸进行测定和分析,同时对影响红枣中氨基酸含量的采摘日期、干燥方法和保存时间进行分析。研究结果表明,5种红枣中氨基酸含量最高的是交城骏枣(400μg/g DW),氨基酸含量最低的为吕梁木枣(250μg/g DW);随着采摘时间的延长,红枣中的氨基酸含量也逐渐增多;采用低温干燥的方式能够最大程度上保存红枣中的氨基酸;红枣的保存时间在9个月以内,能够最大程度地减少红枣中氨基酸的丧失。该研究为红枣的育种、采摘、烘干和保存提供了一定的理论基础。

Red jujube is rich in nutrients,a variety of trace elements,amino acids,phenolic acids and flavonoids,it has significant effects in preventing human diseases,anti-aging and anti-oxidation.In this experiment,the amino acids in five red jujubes such as Ruoqiang red jujube,Henan Xinzheng red jujube,Hami red jujube,Lyuliang red jujube and Jiaocheng red jujube are determined and analyzed by HPLC.Simultaneously,the picking date,drying method and storage time that affect the content of amino acids in red jujube are analyzed.The research results show that among the five red jujubes,the amino acid content in Jiaocheng red jujube is the highest of 400μg/g DW,and the amino acid content in Lyuliang red jujube is the lowest of 250μg/g DW.With the extension of picking time,the content of amino acids in red jujubes is increased gradually;low-temperature drying can preserve the amino acids in red jujubes to the greatest extent;the storage time of red jujubes is within 9 months,which can minimize the loss of amino acids in red jujubes.This study has provided a theoretical basis for the breeding,picking,drying and preservation of red jujubes.