CHEN Rongzhu, WANG Xiaoping, GAO Weicheng, et al. Determination of 16 Free Amino Acids of Ficus hirta by Pre-column Derivatization-High Performance Liquid Chromatography[J]. Science and Technology of Food Industry, 2022, 43(17): 306−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110244.
Citation: CHEN Rongzhu, WANG Xiaoping, GAO Weicheng, et al. Determination of 16 Free Amino Acids of Ficus hirta by Pre-column Derivatization-High Performance Liquid Chromatography[J]. Science and Technology of Food Industry, 2022, 43(17): 306−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110244.

Determination of 16 Free Amino Acids of Ficus hirta by Pre-column Derivatization-High Performance Liquid Chromatography

More Information
  • Received Date: November 20, 2021
  • Available Online: June 29, 2022
  • Objects: To evaluate the quality of the root of Ficus hirta Vahl, a pre-column derivation-high performance liquid chromatography (HPLC) method was established for the determination of 16 kinds of amino acids in the root of Ficus hirta from different origins and leaf shapes. Methods: The contents of 16 kinds of amino acids in Ficus hirta were determined by HPLC with phenyl isothiocyanate pre-column derivatization method. The separation was achieved using a ultimate amino acid column (4.6 mm×250 mm, 5 μm) under the gradient elution with the mobile phases composed of 0.1 mol/L sodium acetate buffer and acetonitrile at the flow rate of 1.0 mL/min, column temperature of 40 ℃ and UV detector wavelength at 254 nm. Results: The contents of 16 kinds of amino acids had a good linear relationship, and the correlation coefficients was more than 0.9992, while the average recovery rates (n=6) were 98.1%~105.9% and RSD were 0.67%~2.11%. The average contents of L-asparaginic acid, L-glutamic acid, L-serine, glycine, L-histidine, L-arginine, L-threonine, L-alanine, L-proline, L-tyrosine, L-valine, L-methionine, L-isoleucine, L-leucine, L-phenylalanine, L-lysine were respectively 3.308, 3.424, 2.750, 2.978, 1.302, 4.549, 2.778, 3.989, 3.818, 1.327, 3.732, 0.395, 2.925, 4.549, 2.873, 3.305 mg/g. There were differences in the content of total amino acid in Ficus hirta from different leaf shapes. Compared with leaf shapes, the three-finger shapet had the highest total amino acid, followed by seven-finger shpape, and then five-finger shape, and the last was undivided. The content of total amino acid in Ficus hirta from different producing areas were also different. The highest content was in Lingshan county of Qinzhou city of Guangxi province, followed by Yuannan town of Heyuan city of Guangdong province, and the lowest content was in Chengxi town of Longhai district of Zhangzhou city of Fujian province. Conclusion: 16 kinds of amino acids were separated by this method, which was reliable, accurate and had high recovery rate. It could be used for the determination of amino acids in Ficus hirta, and the content of amino acids could be used to evaluate the quality of Ficus hirta.
  • [1]
    罗宇东, 蒋林. 瑶药五指毛桃的质量控制、生产工艺及药理作用研究进展[J]. 中国当代医药,2014,21(32):193−196. [LUO Y D, JIANG L. Research progress on quality control, production process and pharmaco-logical action of Yao medicine radix Ficus hirta[J]. China Modern Medicine,2014,21(32):193−196.

    LUO Y D, JIANG L. Research progress on quality control, production process and pharmaco-logical action of Yao medicine Radix Ficus Hirta [J]. China Modern Medicine, 2014, 21(32): 193-196.
    [2]
    温玲, 徐刚, 杨文豪, 等. 岭南草药五指毛桃研究概况[J]. 中医药信息,2007,24(1):18−20. [WEN L, XU G, YANG W H, et al. The research situation of lingnan herbal medicine-Ficus hirta[J]. Information on Traditional Chinese Medicine,2007,24(1):18−20. doi: 10.3969/j.issn.1002-2406.2007.01.007

    WEN L, XU G, YANG W H, et al. The research situation of lingnan herbal medicine-Ficus Hirta [J]. Information on Traditional Chinese Medicine, 2007, 24(1): 18-20. doi: 10.3969/j.issn.1002-2406.2007.01.007
    [3]
    广西壮族自治区食品药品监督管理局. 广西壮族自治区瑶药材质量标准(第一卷)[S]. 2013: 75−76

    Guangxi Food and Drug Administration. Quality standards of Yao Medicine in Guangxi Zhuang Autonomous Region (Volume I)[S]. 2013: 75−76.
    [4]
    广东省食品药品监督管理局. 广东省中药材标准—第一册[M]. 广州: 广东科技出版社, 2004: 35−36

    Guangdong Food and Drug Administration. Standard of Chinese medicinal materials of Guangdong Province Volume 1[M]. Guangdong: Guangdong Science and Technology Press, 2004: 35−36.
    [5]
    湖南省食品药品监督管理局. 湖南省中药材标准[M]. 长沙: 湖南科学技术出版社, 2009: 95

    Hunan Food and Drug Administration. Hunan Province standard of Chinese medicinal materials[M]. Changsha: Hunan Science & Technology Press, 2009: 95.
    [6]
    CHENG J, YI X M, WANG Y H, et al. Phenolics from the roots of hairy fig (Ficus hirta Vahl.) exert prominent anti-inflammatory activity[J]. Journal of Functional Foods,2017,31(1):79−88.
    [7]
    GAJUREL P R, TAMULY C, BURAGOHAIN R, et al. Assessment of antioxidant activity of six Ficus species-underutilized fruits from Arunachal Pradesh in North East India[J]. International Journal of Fruit Science,2015,15(1):85−99. doi: 10.1080/15538362.2014.931174
    [8]
    ZENG Y W, LIU X Z, LYU Z C, et al. Effects of Ficus hirta Vahl. (Wuzhimaotao) extracts on growth inhibition of HeLa cells[J]. Experimental and Toxicologic Pathology,2012,64(7−8):743−749. doi: 10.1016/j.etp.2011.01.009
    [9]
    李南薇, 黄燕珍. 五指毛桃功能性成分抗氧化活性研究[J]. 食品工业,2013,34(6):127−130. [LI N W, HUANG Y Z. Antioxidant activities of functional components from Radix fici simplicissimae[J]. The Food Industry,2013,34(6):127−130.

    LI N W, HUANG Y Z. Antioxidant activities of functional components from Radix fici simplicissimae[J]. The Food Industry, 2013, 34(6): 127-130.
    [10]
    陈荣珠, 王小平, 李珍. 不同叶型五指毛桃总酚含量和多酚氧化物酶及抗氧化活性的比较分析[J]. 福建热作科技,2021,46(4):14−17, 28. [CHEN R Z, WANG X P, LI Z. Comparative analysis about total of total phenol content, polyphenol activity and antioxidant[J]. Fujian Science & Technology of Tropical Crops,2021,46(4):14−17, 28. doi: 10.3969/j.issn.1006-2327.2021.04.006

    CHEN R Z, WANG X P, LI Z. Comparative analysis about total of total phenol content, polyphenol activity and antioxidant[J]. Fujian Science & Technology of Tropical Crops, 2021, 46(4): 14-17, 28. doi: 10.3969/j.issn.1006-2327.2021.04.006
    [11]
    叶童, 石瑞娟, 吴易武, 等. 五指毛桃的化学成分和药理活性研究进展[J]. 广东药科大学学报,2019,35(4):591−596. [YE T, SHI R J, WU Y W, et al. Research progress of Ficus hirta Vahl on their chemical constituents and pharma-cological activities[J]. Journal of Guangdong Pharmaceutical University,2019,35(4):591−596.

    YE T, SHI R J, WU Y W, et al. Research progress of Ficus hirta Vahl on their chemical constituents and pharma-cological activities[J]. Journal of Guangdong Pharmaceutical University, 2019, 35(4): 591-596.
    [12]
    黄溥玮, 卢健棋, 林浩, 等. 中药五指毛桃的化学成分、药理作用及临床应用研究进展[J]. 辽宁中医药大学学报,2020,22(12):93−96. [HUANG P W, LU J Q, LIN H, et al. Advances in the study on the chemical composition, pharmacological effect and clinical application of Radix fici simplicissimae[J]. Journal of Liaoning University of Traditional Chinese Medicine,2020,22(12):93−96.

    HUANG P W, LU J Q, LIN H, et al. Advances in the study on the chemical composition, pharmacological effect and clinical application of Radix fici simplicissimae[J]. Journal of Liaoning University of Traditional Chinese Medicine, 2020, 22(12): 93-96.
    [13]
    张茹, 曲中原, 杜娟. 基于Nrf2-HO-1/CYP2E1通路探讨五指毛桃醇提取物对酒精性肝损伤小鼠的抗氧化保护机制[J]. 中药新药与临床药理,2021,32(12):1769−1775. [ZHANG R, QU Z Y, DU J. Antioxidant protective mechanism of alcohol extract of fici hirtae Radix on mice with alcoholic liver injury through Nrf2-HO-1/CYP2E1 pathway[J]. Traditional Chinese Drug Research and Clinical Pharmacology,2021,32(12):1769−1775. doi: 10.19378/j.issn.1003-9783.2021.12.006

    ZHANG R, QU Z Y, DU J. Antioxidant protective mechanism of alcohol extract of fici hirtae Radix on mice with alcoholic liver injury through Nrf2-HO-1/CYP2E1 pathway[J]. Traditional Chinese Drug Research and Clinical Pharmacology, 2021, 32(12): 1769-1775. doi: 10.19378/j.issn.1003-9783.2021.12.006
    [14]
    王艳, 叶木荣, 唐立海, 等. 五指毛桃水提液保护胃黏膜及改善微循环的实验研究[J]. 时珍国医国药,2011,22(5):1181−1182. [WANG Y, YE M R, TANG L H, et al. Experimental study on protection of gastric mucosa and improvement of microcirculation by water extract of Ficus hirta Vahl[J]. Lishizhen Medicine and Materia Medica Research,2011,22(5):1181−1182. doi: 10.3969/j.issn.1008-0805.2011.05.066

    WANG Y, YE M R, TANG L H, et al. Experimental study on protection of gastric mucosa and improvement of microcirculation by water extract of Ficus hirta Vahl[J]. Lishizhen Medicine and Materia Medica Research, 2011, 22 (5): 1181-1182. doi: 10.3969/j.issn.1008-0805.2011.05.066
    [15]
    王敏, 何蓉蓉, 李怡芳, 等. 五指毛桃水提物对拘束应激性肝损伤的保护作用[J]. 中国医院药学杂志,2015,35(6):522−525. [WANG M, HE R R, LI Y F, et al. Protective effects of Radix fici hirtae extracts against liver injury induced by restraint stress[J]. Chinese Journal of Hospital Pharmacy,2015,35(6):522−525.

    WANG M, HE R R, LI Y F, et al. Protective effects of Radix fici hirtae extracts against liver injury induced by restraint stress[J]. Chinese Journal of Hospital Pharmacy, 2015, 35(6): 522-525.
    [16]
    胡昊, 李宁, 宋圆圆, 等. 两种酒精灌胃方案诱导大鼠酒精性肝损伤模型的比较研究[J]. 医学理论与实践,2020,33(15):2420−2422. [HU H, LI N, SONG Y Y, et al. Comparison of two rat models of alcoholic liver injuryinduced by gradient alcohol ga-vage or fixed alcohol gavage[J]. The Journal of Medical Theory and Practice,2020,33(15):2420−2422. doi: 10.19381/j.issn.1001-7585.2020.15.002

    HU H, LI N, SONG Y Y, et al. Comparison of two rat models of alcoholic liver injuryinduced by gradient alcohol gavage or fixed alcohol gavage[J]. The Journal of Medical Theory and Practice, 2020, 33(15): 2420-2422. doi: 10.19381/j.issn.1001-7585.2020.15.002
    [17]
    吕颖坚, 贾凤兰, 阮明, 等. 五指毛桃水提物对二甲基甲酰胺所致小鼠急性肝损伤的保护作用[J]. 中药材,2008,31(9):1364−1368. [LYU Y J, JIA F L, RUAN M, et al. The hepatoprotective effect of aqueous extracts from Ficus hirta on N, N-dimethylformamide induced acute liver injury in mice[J]. Journal of Chinese Medicinal Materials,2008,31(9):1364−1368. doi: 10.3321/j.issn:1001-4454.2008.09.024

    LYU Y J, JIA F L, RUAN M, et al. The hepatoprotective effect of aqueous extracts from Ficus hirta on N, N-dimethylformamide induced acute liver injury in mice[J]. Journal of Chinese Medicinal Materials, 2008, 31(9): 1364-1368. doi: 10.3321/j.issn:1001-4454.2008.09.024
    [18]
    吕镇城, 陈康, 彭永宏. 五指毛桃抗炎活性成分的分离及鉴定[J]. 热带作物学报,2017,38(6):1134−1137. [LYU Z C, CHEN K, PENG Y H. Isolation and identification of chemical constituents with anti-inflammatory activity from the roots of Ficus hirta Vahl[J]. Chinese Journal of Tropical Crops,2017,38(6):1134−1137. doi: 10.3969/j.issn.1000-2561.2017.06.024

    LYU Z C, CHEN K, PENG Y H. Isolation and identification of chemical constituents with anti-inflammatory activity from the roots of Ficus hirta Vahl[J]. Chinese Journal of Tropical Crops, 2017, 38(6): 1134-1137. doi: 10.3969/j.issn.1000-2561.2017.06.024
    [19]
    王晓平, 黄翔, 段丽菊, 等. 五指毛桃水提液对辐射致小鼠肺细胞DNA损伤的保护作用研究[J]. 中国药房,2011,22(3):201−203. [WANG X P, HUANG X, DUAN L J, et al. Preventive effect of aqueous extract from Ficus simplicissima on radiation-induced DNA injury of lung cells in mice[J]. China Pharmacy,2011,22(3):201−203.

    WANG X P, HUANG X, DUAN L J, et al. Preventive effect of aqueous extract from Ficus simplicissima on radiation-induced DNA injury of lung cells in mice[J]. China Pharmacy, 2011, 22 (3): 201-203.
    [20]
    PHILLIPS S M, CHEVALIER S, LEIDY H J. Protein “requirements” beyond the RDA: Implications for optimizing health[J]. Applied Physiology, Nutrition, and Metabolism,2016,41(5):565−572. doi: 10.1139/apnm-2015-0550
    [21]
    侯娜, 赵莉莉, 魏安智, 等. 不同种质花椒氨基酸组成及营养价值评价[J]. 食品科学,2017,38(18):113−118. [HOU N, ZHAO L L, WEI A Z, et al. Amino acid composition and nutritional quality evaluation of different germplasms of Chinese prickly ash[J]. Food Science,2017,38(18):113−118. doi: 10.7506/spkx1002-6630-201718018

    HOU N, ZHAO L L, WEI A Z, et al. Amino acid composition and nutritional quality evaluation of different germplasms of Chinese prickly ash[J]. Food Science, 2017, 38(18): 113-118. doi: 10.7506/spkx1002-6630-201718018
    [22]
    刘文静, 潘葳, 吴建鸿. 5种百香果品系间氨基酸组成比较及评价分析[J]. 食品工业科技,2019,40(24):237−241. [LIU W J, PAN W, WU J H. Comparative analysis and evaluation of amino acids composition among five passion fruit varieties[J]. Science and Technology of Food Industry,2019,40(24):237−241. doi: 10.13386/j.issn1002-0306.2019.24.039

    LIU W J, PAN W, WU J H. Comparative analysis and evaluation of amino acids composition among five passion fruit varieties[J]. Science and Technology of Food Industry, 2019, 40(24): 237-241. doi: 10.13386/j.issn1002-0306.2019.24.039
    [23]
    CYLWIK D, MOGIELNICKI A, BUCZKO W. L-arginine and cardiovascular system[J]. Pharmacological Reports,2005,57(1):14−22.
    [24]
    MORRIS C R, KATO G J, POLJAKOVIC M, et al. Dysregulated arginine metabolism, hemolysis-associated pulmonary hypertension, and mortality in sickle cell disease[J]. JAMA-Journal of the American Medical Association,2005,294(1):81−90. doi: 10.1001/jama.294.1.81
    [25]
    PEIXOTO J A B, ÁLVAREZ RIVERA G, ALVES R C, et al. Comprehensive phenolic and free amino acid analysis of rosemary infusions: Influence on the antioxidant potential[J]. Antioxidants,2021,10(3):500−550. doi: 10.3390/antiox10030500
    [26]
    VAN S J H J, SIZIBA L P, BUCHENAUER L, et al. Free and total amino acids in human milk in relation to maternal and infant characteristics and infant health outcomes: The Ulm SPATZ health study[J]. Nutrients,2021,13(6):2009−2009. doi: 10.3390/nu13062009
    [27]
    PRIPIS-NICOLAU L, BERTRAND A, MAUJRAN A, et al. Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions[J]. Journal of Agricultural and Food Chemistry,2000,48(9):376l−3766.
    [28]
    EGYDIO A P M, CATARINA C S, FLOH E I S, et al. Free amino acid composition of Annona (Annonaceae) fruit species of economicinterest[J]. Ind Crops Prod,2013,45:373. doi: 10.1016/j.indcrop.2012.12.033
    [29]
    郭晓晗, 程显隆, 柳温曦, 等. 柱前衍生化-HPLC法同时测定不同商品规格鹿茸片中15种氨基酸的含量[J]. 药物分析杂志,2020,40(10):1780−1789. [GUO X H, CHENG X L, LIU W X, et al. HPLC with pre-column derivatization for simultaneous determination of 15 amino acids in deer velvet slices of different specifications[J]. Chinese Journal of Pharmaceutical Analysis,2020,40(10):1780−1789.

    GUO X H, CHENG X L, LIU W X, et al. HPLC with pre-column derivatization for simultaneous determination of 15 amino acids in deer velvet slices of different specifications[J]. Chinese Journal of Pharmaceutical Analysis, 2020, 40(10): 1780-1789.
    [30]
    MANDRIOLI R, MERCOLINI L, RAGGI M A. Recent trends in the analysis of amino acids in fruits and derived foodstuffs[J]. Analytical and Bioanalytical Chemistry,2013,405(25):7941−7956. doi: 10.1007/s00216-013-7025-8
    [31]
    孙嘉卿, 冯涛, 宋诗清, 等. 果蔬风味物质形成的生物化学基础[J]. 中国果菜,2020,40(6):10−15. [SUN J Q, FENG T, SONG S Q, et al. Biochemical basis for the formation of flavor substances in fruits and vegetables[J]. China Fruit & Vegetable,2020,40(6):10−15. doi: 10.19590/j.cnki.1008-1038.2020.06.002

    SUN J Q, FENG T, SONG S Q, et al. Biochemical basis for the formation of flavor substances in fruits and vegetables[J]. China Fruit & Vegetable, 2020, 40(6): 10-15. doi: 10.19590/j.cnki.1008-1038.2020.06.002
    [32]
    陈华峰, 唐玉情, 潘亚婕, 等. 果实风味的代谢基础及其调控机制研究进展[J]. 植物研究,2021,41(3):474−480. [CHEN H F, TANG Y Q, PAN Y J, et al. Progress on the metabolic basis and regulation mechanism of fruit flavor[J]. Bulletin of Botanical Research,2021,41(3):474−480. doi: 10.7525/j.issn.1673-5102.2021.03.019

    CHEN H F, TANG Y Q, PAN Y J, et al. Progress on the metabolic basis and regulation mechanism of fruit flavor[J]. Bulletin of Botanical Research, 2021, 41(3): 474-480. doi: 10.7525/j.issn.1673-5102.2021.03.019
    [33]
    邓博一, 申铉日, 邓用川. 海南百香果、莲雾、青枣营养成分的比较分析[J]. 食品工业科技,2013,34(12):335−338, 343. [DENG B Y, SHEN X R, DENG Y C. Analysis of nutritional ingredients of Hainan Passiflora edulis Sims, Syzygium samarangense and Ziziphus muaritiana[J]. Science and Technology of Food Industry,2013,34(12):335−338, 343.

    DENG B Y, SHEN X R, DENG Y C. Analysis of nutritional ingredients of Hainan Passiflora edulis Sims, Syzygium samarangense and Ziziphus muaritiana[J]. Science and Technology of Food Industry, 2013, 34(12): 335-338, 343.
    [34]
    朱奕凡, 王妍, 汪国云, 等, 不同杨梅品种果实游离氨基酸组成分析[J]. 浙江大学学报(农业与生命科学版), 2021, 47(6): 736-742

    [ZHU Y F, WANG Y, WANG G Y, et al. Analysis of free amino acid composition in fruits of different bayberry (Morella rubra) varieties[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(6): 736-742
    [35]
    杨勤, 黄小兰, 沈力, 等. 基于氨基酸成分分析不同品种重楼品质评价[J]. 中华中医药学刊,2021,39(6):87−92. [YANG Q, HUANG X L, SHEN L, et al. Comprehensive quality evaluation of different varieties Chonglou (Paris) based on principal components analysis of amino acids[J]. Chinese Archives of Traditional Chinese Medicine,2021,39(6):87−92.

    YANG Q, HUANG X L, SHEN L, et al. Comprehensive quality evaluation of different varieties Chonglou (Paris) based on principal components analysis of amino acids[J]. Chinese Archives of Traditional Chinese Medicine, 2021, 39(6): 87-92.
    [36]
    李松涛, 甄占萱, 尹志峰, 等. 河北省特种桑叶中游离氨基酸的含量测定[J]. 食品科技,2015,40(9):309−311,315. [LI S T, ZHEN Z X, YIN Z F, et al. Determination of contents of free amino acids in special melberryleaves of Hebei province[J]. Food Science and Technology,2015,40(9):309−311,315.

    LI S T, ZHEN Z X, YIN Z F, et al. Determination of contents of free amino acids in special melberryleaves of Hebei province[J]. Food Science and Technology, 2015, 40(9): 309-311, 315.
    [37]
    龚道锋, 王甫成, 纪东汉, 等. 不同产地天花粉中15种氨基酸的测定[J]. 中成药,2019,41(3):607−613. [GONG D F, WANG F C, et al. Determination of fifteen amino acids of Trichosanthes kirilowii from different growing areas[J]. Chinese Traditional Patent Medicine,2019,41(3):607−613. doi: 10.3969/j.issn.1001-1528.2019.03.025

    GONG D F, WANG F C, et al. Determination of fifteen amino acids of Trichosanthes kirilowii from different growing areas[J]. Chinese Traditional Patent Medicine, 2019, 41(3): 607-613. doi: 10.3969/j.issn.1001-1528.2019.03.025
    [38]
    黄海霞, 徐怡, 牛延菲, 等. 柱前衍生RP-HPLC检测三七中三七素和18种游离氨基酸[J]. 广州化工,2021,49(3):66−69. [HUANG H X, XU Y, NIU Y F, et al. RP-HPLC analysis of dencichine and eighteen free amino acids in Panax notoginseng by using pre-column derivatization[J]. Guangzhou Chemical Industry,2021,49(3):66−69. doi: 10.3969/j.issn.1001-9677.2021.03.022

    HUANG H X, XU Y, NIU Y F, et al. RP-HPLC analysis of dencichine and eighteen free amino acids in Panax notoginseng by using pre-column derivatization[J]. Guangzhou Chemical Industry, 2021, 49(3): 66-69. doi: 10.3969/j.issn.1001-9677.2021.03.022
    [39]
    蒋清伟, 王威, 刘姝畅, 等. 柱前衍生化HPLC法测定天麻提取物中18种氨基酸含量[J]. 中国新药杂志,2020,29(15):1785−1790. [JIANG Q W, WANG W, LIU S C, et al. Determination of 18 amino acids in Rhizoma gastrodiae extract by precolumn derivation HPLC[J]. Chinese Journal of New Drugs,2020,29(15):1785−1790. doi: 10.3969/j.issn.1003-3734.2020.15.018

    JIANG Q W, WANG W, LIU S C, et al. Determination of 18 amino acids in Rhizoma gastrodiae extract by precolumn derivation HPLC[J]. Chinese Journal of New Drugs, 2020, 29(15): 1785-1790. doi: 10.3969/j.issn.1003-3734.2020.15.018
    [40]
    何继杰, 张晓凤, 钱莉莉, 等. 痕量氨基酸分析方法研究进展[J]. 分析科学学报,2019,5(4):507−513. [[HE J J, ZHANG X F, QIAN L L, et al. Recent progress on analysis of trace amino acid[J]. Journal of Analytical Science,2019,5(4):507−513.

    [HE J J, ZHANG X F, QIAN L L, et al. Recent progress on analysis of trace amino acid[J]. Journal of Analytical Science, 2019, 5(4): 507-513.
    [41]
    唐翎, 魏伟, 赵勇. 柱前衍生高效液相色谱测定猴头菌丝体中15种游离氨基酸的含量[J]. 中国药学杂志,2017,52(21):1899−1902. [TANG L, WEI W, ZHAO Y. Determination of free amino acids in Hericium erinaceus mycelium by HPLC with precolumn derivatization[J]. Chinese Pharmaceutical Journal,2017,52(21):1899−1902.

    TANG L, WEI W, ZHAO Y. Determination of free amino acids in Hericium erinaceus mycelium by HPLC with precolumn derivatization[J]. Chinese Pharmaceutical Journal, 2017, 52(21): 1899-1902.
    [42]
    田雯. 功能性氨基酸(亮氨酸和精氨酸)对奶牛乳蛋白合成调控作用及机制的研究[D]. 扬州: 扬州大学, 2017.

    TIAN W. Mechanism and regulation of functional amino acids (leucine and arginine) on milk protein synthesis in dairy crows[D]. Yangzhou: Yangzhou University, 2017
    [43]
    XIA Z, CHOLEWA J, ZHAO Y, et al. Hypertrophy-promoting effects of Leucine supplementation and moderate intensity aerobic exercise in pre-senescent mice[J]. Nutrients,2016,8(5):E246. doi: 10.3390/nu8050246
    [44]
    夏志, 赵艳, 孟思进, 等. 大剂量补充亮氨酸对抗阻运动所致骨骼肌损伤的影响[J]. 北京体育大学学报,2017,40(10):56−62. [XIA Z, ZHAO Y, MENG S J, et al. Effects of high-dose leucine supplementation on skeletal muscle aamage induced by resistance exercise[J]. Journal of Beijing Sport University,2017,40(10):56−62.

    XIA Z, ZHAO Y, MENG S J, et al. Effects of high-dose leucine supplementation on skeletal muscle aamage induced by resistance exercise[J]. Journal of Beijing Sport University, 2017, 40(10): 56-62.
    [45]
    彭真汾, 王威, 叶清华, 等. 高效液相色谱-串联质谱法定量分析橄榄果实氨基酸组分[J]. 食品科学,2018,39(24):231−238. [PENG Z F, WANG W, YE Q H, et al. Quantitative analysis of amino acids in Chinese olive using high performance liquid chromatography-tandem mass spectrometry[J]. Food Science,2018,39(24):231−238. doi: 10.7506/spkx1002-6630-201824035

    PENG Z F, WANG W, YE Q H, et al. Quantitative analysis of amino acids in Chinese olive using high performance liquid chromatography-tandem mass spectrometry[J]. Food Science, 2018, 39 (24): 231-238. doi: 10.7506/spkx1002-6630-201824035
    [46]
    王晓媛, 王彦兵, 陈玉芹, 等. 6种石斛属植物氨基酸组成及营养价值评价[J]. 天然产物研究与开发,2019,31(4):601−607. [WANG X Y, WANG Y B, CHEN Y Q, et al. Amino acid composition and nutritional value evaluation of 6 species of Den-drobium[J]. Nat Prod Res Dev,2019,31(4):601−607.

    WANG X Y, WANG Y B, CHEN Y Q, et al. Amino acid composition and nutritional value evaluation of 6 species of Dendrobium[J]. Nat Prod Res Dev, 2019, 31(4): 601-607.
  • Related Articles

    [1]CHEN Linhong, FU Manqin, LU Shengyong, LI Lu, ZHONG Yujuan, LI Junxing, XIAO Gengsheng. Analysis of Quality and Volatile Components in Different Varieties of Pumpkin[J]. Science and Technology of Food Industry, 2024, 45(5): 223-233. DOI: 10.13386/j.issn1002-0306.2023040110
    [2]ZHOU Jia, SU Dan, WANG Zhixia, REN Hongtao, HUANG Yuan, YU Juan, LI Yali, ZHOU Hongjie. Analysis of Characteristic Volatile Components of Three Kinds of Black Tea Based on HS-SPME-GC-MS and Multivariate Statistics[J]. Science and Technology of Food Industry, 2023, 44(17): 342-350. DOI: 10.13386/j.issn1002-0306.2022110267
    [3]XU Qiang, JIANG Xiao, TAN Xili, YUAN Tianmeng, BIAN Minghong, ZENG Hong. Development of Apple Lycium barbarum Wine and Analysis of Volatile Components[J]. Science and Technology of Food Industry, 2023, 44(10): 151-159. DOI: 10.13386/j.issn1002-0306.2022070048
    [4]LIANG Shuilian, LV Daizhu, MA Chen, XIANG Tantan, ZHOU Jia, WANG Mingyue. Analysis of Volatile Components and Aroma Features of Banana ‘Guijiao No.1’ Fruit at Different Ripening Stages[J]. Science and Technology of Food Industry, 2021, 42(14): 99-106. DOI: 10.13386/j.issn1002-0306.2020120095
    [5]GAO Man-man, ZHANG Xu-pu, BAI Jun-yan, WU Rong-rong, CHENG Shu-mei. Component Analysis of Free Amino Acids,GABA and Volatile Aroma in Brown Rice Enzymes with Different Fermentation Processes[J]. Science and Technology of Food Industry, 2019, 40(23): 36-41. DOI: 10.13386/j.issn1002-0306.2019.23.006
    [6]WANG Hai-li, YANG Xiu-fang, KONG Jun-hao, CHENG Yu-liang, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, QIAN He. Analysis of Physical and Chemical Indicators and Aroma Components of Different Green Tea[J]. Science and Technology of Food Industry, 2019, 40(18): 217-223. DOI: 10.13386/j.issn1002-0306.2019.18.035
    [7]ZHANG Wen-jie, LIU Cong, YAN Liang, ZHENG Ting-ting, MA Li, ZHAO Miao-miao. Analysis of aroma components in pu-erh tea flower and flower powder by headspace solid-phase microextraction coupled with GC-MS[J]. Science and Technology of Food Industry, 2017, (16): 257-262. DOI: 10.13386/j.issn1002-0306.2017.16.049
    [8]MENG Yi, ZHANG Yu-hua, JIANG Pei-hong, CHEN Dong-jie, ZHANG Ying-long, ZHANG Yong-mei. Analysis of volatile components of beef during storage[J]. Science and Technology of Food Industry, 2016, (16): 61-66. DOI: 10.13386/j.issn1002-0306.2016.16.003
    [9]LU Yan, DU Li-ping, XIAO Dong-guang. Analysis of volatile components of Lapsang Souchong black tea[J]. Science and Technology of Food Industry, 2015, (02): 57-60. DOI: 10.13386/j.issn1002-0306.2015.02.003
    [10]XU Yong-xia, JIANG Cheng-cheng, ZHANG Chao-min, LV Yan-fang, ZHU Dan-shi, LI Jian-rong. Analysis of volatile components in Hairtail by SPME-GC-MS[J]. Science and Technology of Food Industry, 2014, (19): 308-311. DOI: 10.13386/j.issn1002-0306.2014.19.058
  • Cited by

    Periodical cited type(5)

    1. 董洪宇,赵程澄,任战军,谢辉,王淑辉. 基于电子鼻和GC-MS技术探究不同林麝饲料的风味特征. 中国饲料. 2025(01): 117-125 .
    2. 屠大伟,陈小鸿,黄永强,胡霞,王烁超,刘文俊. 基于电子鼻、GC-MS结合感官评价分析丰都麻辣鸡调料风味特征. 食品与发酵工业. 2024(01): 293-301 .
    3. 付劭杰,毕金峰,曹风,刘梦,姜溪雨,陈宇航,陈文艺,刘璇. 非浓缩还原苹果汁贮藏期颗粒稳定性与果胶结构相关性研究. 核农学报. 2024(10): 1941-1950 .
    4. 屠大伟,翁盈秋,李青青,冯露萍,刘文俊. 火锅常用干辣椒品质及挥发性成分研究. 食品工业科技. 2023(16): 358-366 . 本站查看
    5. 张帅,吴水金,林宝妹,李海明,吴妙鸿,戴艺民. 福建6个香牙蕉品种(品系)后熟过程中挥发性风味成分的变化. 中国果树. 2023(11): 61-69+80 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (203) PDF downloads (16) Cited by(7)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return