柱前衍生-高效液相色谱法测定野芭蕉不同部位的18种氨基酸含量

氨基酸是构成蔬菜口感的主要成分,蔬菜品质与其成分和含量密切相关。为更好地开发野芭蕉资源,采用柱前衍生-高效液相色谱法测定野芭蕉芯、野芭蕉花、野芭蕉苞片的水解氨基酸组成。结果显示,野芭蕉3个部分均含18种氨基酸,总含量均大于33 mg/g,其中野芭蕉苞片的氨基酸总含量最高;野芭蕉3个部分均含8种必需氨基酸,野芭蕉芯和芭蕉苞片的必需氨基酸含量占总氨基酸含量的比例均大于37%;野芭蕉3个部分的甜味氨基酸与鲜味氨基酸总含量远高于苦味氨基酸含量,药用氨基酸含量占总氨基酸含量的比例均大于70%。野芭蕉含有丰富氨基酸,可以作为新资源食品开发。

Determination of the Amino Acids in the Flowers and Stem of Musa balbisiana by Precolumn Derivatization-High Performance Liquid Chromatography

Amino acid is the main component of vegetable taste,the composition and content of amino acid are closely related to the quality of vegetable. In order to better develop Musa balbisiana resources,in this study,precolumn derivatization-high performance liquid chromatography was used to determine the composition of hydrolysis amino acids in its stem,flower and bracts. The results showed that the three parts of Musa balbisiana contained 18 kinds of amino acids,the total content of amino acids was more than 33 mg/g,and the total content of amino acids in the bracts was the highest. Three parts of Musa balbisiana all included 8 essential amino acids,and the proportion of essential amino was more than 37 %. The total content of sweet amino acids and delicious amino acids in three parts of wild banana was much higher than the content of bitter amino acids,and the proportion of drug-effectives amino acids was more than 70 %. Musa balbisiana is rich in amino acids and can be used as a new resource for food development.