摘要
目的:测定真姬菇、杏鲍菇和金针菇中游离氨基酸的含量,并对其进行比较。方法:采用异硫氰酸苯酯为柱前衍生试剂,高效液相色谱法测定各样品中游离氨基酸的含量。结果:真姬菇、杏鲍菇和金针菇中,总游离氨基酸的含量分别为5.3185%、4.5863%和4.7222%。其中必需氨基酸的含量分别为2.6701%、2.0407%和1.5963%。儿童必需氨基酸的含量分别为0.2327%、0.1827%和0.6099%。药用氨基酸的含量分别为3.1061%、2.7769%和3.3132%。鲜味氨基酸的含量分别为1.0741%、1.0285%和1.4690%。结论:真姬菇具有丰富的营养价值和药用价值,值得大力开发利用。
Objective： Measure and compare the content of free amino acid in Hypsizigus marmoreus, Pleurotus eryngii and Flammulina velutipes. Method： The free amino acids in Hypsizigus marmoreus, Pleurotus eryngii and Flammulina velutipes were pretreated with phenyl isothiocyanate and the content of samples was determined by HPLC. Results： The content of total free amino acid in Hypsizigus marmoreus, Pleurotus eryngii and Flammulina velutipes was respectively 5.3185%, 4.5863% and 4.7222%. The content of essential amino acids was respectively 2.6701%, 2.0407% and 1.5963%. The content of children＇s essential amino acids was respectively 0.2327%, 0.1827% and 0.6099%. The content of medicinal amino acids was respectively 3.1061%, 2.7769% and 3.3132%. The content of the delicious amino acid was respectively 1.0741%, 1.0285% and 1.4690%. Conclusion： Hypsizigus marmoreus is rich in nutritional value and medicinal value, it is worth to developing and using.
出处
《食品科技》
CAS
北大核心
2014年第6期85-88,共4页
Food Science and Technology
基金
国家科技重大专项课题(2010ZX09401-302-5-12)
关键词
真姬菇
游离氨基酸
柱前衍生化
高效液相色谱法
Hypsizigus marmoreus
free amino acids
pre-column derivatization
high performance liquidchromatography
