樟芝菌粉的氨基酸测定及营养评价

建立了柱前衍生化高效液相色谱（HPLC）测定樟芝菌粉中氨基酸含量的方法,并进行营养评价分析。样品以邻苯二甲醛（OPA）为衍生化试剂衍生后进行HPLC分析,色谱条件为:Thermo Hypersil GOLD Dim色谱柱（150mm×4.6mm,3μm）,流动相A为20mmol/L醋酸钠∶0.3%四氢呋喃∶0.02%三乙胺（p H7.2）,流动相B为100mmol/L醋酸钠∶甲醇∶乙腈（200∶450∶350）,流速为1m L/min,检测波长为338.1nm;采用氨基酸比值系数法对樟芝菌粉进行营养评价。结果表明:樟芝菌粉中含有20种游离氨基酸、18种结合氨基酸,氨基酸的种类和含量丰富;菌粉中除苯丙氨酸+酪氨酸外,其余几种必需氨基酸均低于WHO/FAO模式谱,氨基酸配比合理性不高,菌粉中第一限制性氨基酸为蛋氨酸+半胱氨酸,樟芝菌粉含有γ-氨基丁酸,含量为1.57mg/g。 

Analysis and nutritional evaluation of amino acids in Antrodia Camphorata powder

To establish a method for determination of amino acids in Antrodia camphorata powder by HPLC with pre- column derivatization and for the evaluation of their nutritions.The samples were derived with o- phthalaldehyde( OPA).HPLC was performed on a Thermo Hypersil GOLD Dim column( 150 mm × 4.6mm,3μm) with gradient elution of 20 mmol / L sodium acetate- 0.3% tetrahydrofuran- 0.02% triethylamine( p H7.2)( A) and 100 mmol / L sodium acetate- methanol- acetonitrile( 200 ∶ 450 ∶ 350)( B) at the flow rate of 1m L / min,detected at 338.1nm. Besides,the method of ratio coefficient of amino acid was used for its evaluation of nutrition.The results showed that there were20 free amino acids and 18 combinative amino acids in Antrodia camphorata powder,which indicated that the samples had abundant amino acids.In addition to Phe + Tyr,the contents of other essential amino acids were lower than that in WHO / FAO mode.Met + cys was the first limiting amino acid.The γ- aminobutyric acid was identified in the powders,and its average content was 1.57 mg / g.