【摘要】 用微波辅助提取酸水解西洋参中的蛋白质,对生成的氨基酸进行微波衍生后用高效液相色谱法进行测定。对微波衍生条件和微波水解的条件进行了优化。研究结果表明,190℃,15 min微波水解得到氨基酸的产率与传统加热水解(110℃,24 h)的结果基本相同。用2,4-二硝基氟苯(DNFB)对氨基酸进行微波衍生,氨基酸在微波衍生时间大于20 s时,衍生反应基本完全;而传统DNFB衍生需在60℃水浴加热1 h,所以微波衍生法明显缩短了氨基酸分析时间。用高效液相色谱法对西洋参根中的氨基酸进行了测定,结果令人满意。更多还原

【Abstract】 The high pressure microwave-assisted hydrolyzation was used to hydrolyze the proteins in the root of Panax quinquefolius L.The obtained amino acids were derivated by microwave derivation and determined by HPLC-UV.The conditions in the microwave derivation and hydrolyzation were optimized.The results obtained by microwave hydrolyzation at 190 ℃,15 min were similar with that obtained by conventional hydrolyzation.2,4-Dinitrofluorobenzene(DNFB) was used as derivating reagent.When the derivating time was more than 20 s,the derivating reaction was completed.While conventional derivation reaction took 1 h at 60 ℃.The analyzing time of amino acids was greatly reduced.Then the contents of amino acids in the root of Panax quinquefolius L.were determined by HPLC-UV and the results were satisfactory.更多还原