| 地黄炮制过程氨基酸组分分析 |
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| 引用本文： | 高观祯,周建武,汪惠勤,饶平凡,柯李晶.地黄炮制过程氨基酸组分分析[J].氨基酸和生物资源,2010,32(3):52-54. |
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| 作者姓名： | 高观祯 周建武 汪惠勤 饶平凡 柯李晶 |
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| 作者单位： | 福州大学生物工程研究所,福建,福州,350002;福州大学生物工程研究所,福建,福州,350002;福州大学生物工程研究所,福建,福州,350002;福州大学生物工程研究所,福建,福州,350002;福州大学生物工程研究所,福建,福州,350002 |
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| 基金项目： | 致谢：感谢福建省农业科学院钱爱萍老师对样品进行氨基酸分析. |
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| 摘 要： | 利用氨基酸自动分析仪分别测定加工前后地黄中的总氨基酸和游离氨基酸质量分数。分析、比较炮制前后地黄的氨基酸成分变化。炮制前后地黄的氨基酸种类及含量有明显变化,多数氨基酸的含量在炮制后明显下降甚至消失。结论:炮制前后的地黄中氨基酸质量分数差别明显,其中碱性氨基酸质量分数的差别尤其显著,该差异可能是由于炮制过程中发生美拉德反应造成的。
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| 关 键 词： | 地黄 氨基酸 美拉德反应 |
Analysis of Amino Acids in Rehmannia glutinosa Libosch. during Heating Process |
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| GAO Guan-zhen,ZHOU Jian-wu,WANG Hui-qin,RAO Ping-fan,KE Li-jing.Analysis of Amino Acids in Rehmannia glutinosa Libosch. during Heating Process[J].Amino Acids & Biotic Resources,2010,32(3):52-54. |
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| Authors: | GAO Guan-zhen ZHOU Jian-wu WANG Hui-qin RAO Ping-fan KE Li-jing |
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| Institution: | GAO Guan-zhen,ZHOU Jian-wu,WANG Hui-qin,RAO Ping-fan,KE Li-jing(Institute of Biotechnology,Fuzhou University,Fuzhou 350002,China) |
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| Abstract: | The total amino acid(TAA) and the free amino acid(FAA) contents of Rehmannia glutinosa Libosch were determined before and after heating by amino acid analyzer.The investigated samples varied remarkably in TAA and FAA contents.Most of the amino acid contents were reduced and even vanished.The amino acid contents of the samples were different,especially varied in basic amino acid contents,which may be due to the Maillard reaction during the heating process. |
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| Keywords: | Rehmannia glutinosa Libosch amino acid Maillard reaction |
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