Determination of Seventeen Amino Acids in Morchella Esculenta by Quantitative Analysis of Multi-Components by Single-Marker Method

YANG Huili; DU Ying; WANG Jianwen; LIANG Guangfei; WU Qing; CEN Rui; HONG Jiang

doi:10.13386/j.issn1002-0306.2021020100

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 294-302. > DOI: 10.13386/j.issn1002-0306.2021020100

YANG Huili, DU Ying, WANG Jianwen, et al. Determination of Seventeen Amino Acids in Morchella Esculenta by Quantitative Analysis of Multi-Components by Single-Marker Method[J]. Science and Technology of Food Industry, 2021, 42(21): 294−302. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020100.

Citation:

PDF (2245 KB)

Determination of Seventeen Amino Acids in Morchella Esculenta by Quantitative Analysis of Multi-Components by Single-Marker Method

1.
Key Laboratory of Mountainous Environment Information System and Environment Protection, Guizhou Normal University, Guiyang 550001, China
2.
School of Chemistry and Materials Science, Guizhou Normal University, Guiyang 550001, China
3.
Guizhou Academy of Sciences, Guiyang 550001, China
4.
Guiyang No.3 Experimental High School, Guiyang 550001, China
5.
Guizhou Tongjitang Pharmaceutical Co., Ltd., Guiyang 550001, China

More Information

Received Date: February 17, 2021
Available Online: August 27, 2021

Graphical Abstract

Abstract

Abstract

Objective: To establish a quantitative analysis of multi-components by single-marker (QAMS) with using glutamic acid as the internal reference, the content of 17 amino acids in Morchella esculenta was determined simultaneously. Methods: High performance liquid chromatography (HPLC) was used with acetonitrile-ammonium acetate aqueous solution as mobile phase, gradient elution and glutamic as the internal reference substance was used to establish its relative correction factors (RCF) of other 16 amino acids. The content of 17 amino acids in Morchella esculenta was calculated by using the relative correction factor. Internal standard method was used to determine 17 amino acids in Morchella esculenta. The validity of the QAMS method was evaluated by comparison of the quantitative results of both methods and to validate the durability of this method. Results: The 17 amino acids had a great linear relationship in the linear range, and the correlation coefficients higher than 0.9990, the average recovery rate of 17 amino acids were in the range of 92.42%~101.16%, and the relative standard deviations (RSD) were in the range of 0.25%~1.94%, and reproducibility was good in different experimental conditions (RSD<2.0%); through the comparative analysis of determination results of QAMS and the internal standanrd method, the two methods had no significant difference (P>0.05). The RCF and the relative retention time RSD in different chromatographic columns and chromatographic systems all less than 2.0%, and the durability was good. Conclusion: This method is simple, easy to operate, accurate and can save the cost of content determination. It can be used as a new model for the determination of amino acid content in Morchella esculenta, and can also provide a valuable reference for the quality evaluation of Morchella esculenta.
- Morchella esculenta,
- amino acid,
- quantitative analysis multi-components by single-marker (QAMS),
- RCF,
- quality evaluation,
- HPLC

FullText(HTML)

References (38)

References

[1]	孙巧弟, 张江萍, 谢洋洋, 等. 羊肚菌营养素、功能成分和保健功能研究进展[J]. 食品科学,2019,40(5):323−328. [SUN Q D, ZHANG J P, XIE Y Y, et al. Research progress on nutrients, functional components and health function of Morchella morchella[J]. Food Science,2019,40(5):323−328. doi: 10.7506/spkx1002-6630-20180411-135
[2]	李文佳, 田野, 高昊, 等. 羊肚菌化学成分及药理活性研究进展[A]. 中国菌物学会、迪庆藏族自治州人民政府. 2018第三届全国羊肚菌大会资料汇编[C]. 中国菌物学会、迪庆藏族自治州人民政府: 中国菌物学会, 2018: 8. LI W J, TIAN Y, GAO H, et al. Research progress on chemical constituents and pharmacological activities of Morchella morchella[A]. Chinese Society of Mycology, People's Government of Diqing Tibetan Autonomous Prefecture. Data Compilation of the Third National Morchella Conference 2018[C]. Mycology Society of China, People's Government of Diqing Tibetan Autonomous Prefecture: Mycology Society of China, 2018: 8.
[3]	权美平, 张丽芳. 羊肚菌生物学特征及价值的研究进展[J]. 北方园艺,2012(18):178−180. [Quan M P, Zhang L F. Research progress on biological characteristics and value of Morchella[J]. Northern Horticulture,2012(18):178−180.
[4]	CHAI H M, CHEN W M, ZHANG X L, et al. Structural variation and phylogenetic analysis of the mating-type locus in the genus Morchella[J]. Mycologia,2019,111(4):551−562. doi: 10.1080/00275514.2019.1628553
[5]	DU X H, ZHAO Q, O’DONNELL K, et al. Multigene molecular phylogenetics reveals true morels (Morchella) are especially species-rich in China[J]. Fungal Genetics and Biology,2012,49(6):455−469. doi: 10.1016/j.fgb.2012.03.006
[6]	MASAPHY S. Biotechnology of morel mushrooms: Successful fruiting body formation and development in a soilless system[J]. Springer Netherlands,2010,32(10):1523−1527.
[7]	敏玉霞, 戴彩虹, 毛玉萍. 甘肃省甘南州羊肚菌研究与开发进展[A]. 中国菌物学会、迪庆藏族自治州人民政府. 2018第三届全国羊肚菌大会资料汇编[C]. 中国菌物学会、迪庆藏族自治州人民政府: 中国菌物学会, 2018: 5. MIN Y X, DAI C H, MAO Y P. Research and development progress of Morchella in Gannan Prefecture, Gansu Province [A]. Chinese Society of Mycology, People's Government of Diqing Tibetan Autonomous Prefecture. Data Compilation of the Third National Morchella Conference 2018[C]. Mycology Society of China, People's Government of Diqing Tibetan Autonomous Prefecture: Mycology Society of China, 2018: 5.
[8]	LIU Q Z, MA H S, ZHANG Y, et al. Artificial cultivation of true morels: Current state, issues and perspectives[J]. Critical reviews in biotechnology,2018,38(2):259−271. doi: 10.1080/07388551.2017.1333082
[9]	NITHA B, FIJESH P V, JANARDHANAN K K. Hepatoprotective activity of cultured mycelium of Morel mushroom, Morchella esculenta[J]. Experimental and Toxicologic Pathology,2013,65(1-2):105−112. doi: 10.1016/j.etp.2011.06.007
[10]	VIEIRA V, FERNANDES N, BARROS L, et al. Wild Morchella conica Pers. from different origins: A comparative study of nutritional and bioactive properties[J]. Journal of the Science of Food and Agriculture,2016,96(1):90−98. doi: 10.1002/jsfa.7063
[11]	VÍCTOR C, ARIANE R, JUAN A R, et al. The Morchella esculenta of the digestive tract[J]. International Journal of Surgical Pathology,2015,23(1):28−29. doi: 10.1177/1066896914558264
[12]	黄小兰, 何旭峰, 杨勤, 等. 不同产地地参中17种氨基酸的测定与分析[J]. 食品科学,2021,42(2):255−261. [HUANG X L, HE X F, YANG Q, et al. Determination and analysis of 17 kinds of amino acids in rhizome ginseng from different producing areas[J]. Food Science,2021,42(2):255−261. doi: 10.7506/spkx1002-6630-20200108-090
[13]	刘伟, 张群, 李志坚, 等. 不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学,2019,40(10):243−250. [LIU W, ZHANG Q, LI Z J, et al. Principal component analysis and cluster analysis of free amino acid composition of different varieties of dayllower[J]. Food Science,2019,40(10):243−250. doi: 10.7506/spkx1002-6630-20180523-336
[14]	何洁, 莫仁甫, 劳水兵, 等. 紫果西番莲和其它5种水果中氨基酸组分分析[J]. 食品工业科技,2018,39(6):298−300, 316. [HE J, MO R F, LAO S B, et al. Analysis of amino acid components in Passiflora sinensis and other 5 fruits[J]. Science and Technology of Food Industry,2018,39(6):298−300, 316.
[15]	李美凤, 刘雨诗, 王丽姣, 等. 不同产地藜麦籽氨基酸组成及其营养价值评价[J]. 食品工业科技,2019,40(18):289−292, 308. [LI M F, LIU Y S, WANG L J, et al. Amino acid composition and nutritional value evaluation of quinoa seeds from different producing areas[J]. Science and Technology of Food Industry,2019,40(18):289−292, 308.
[16]	黄元河, 黄玉镯, 潘乔丹, 等. 柱前衍生化HPLC法测定柊叶游离氨基酸成分及风味评价[J]. 食品工业科技,2021,42(1):292−296, 303. [HUANG Y H, HUANG Y Z, PAN J D, et al. By contrast, the characteristics of free amino acids and the evaluation of flavor by HPLC before column derivatization[J]. Science and Technology of Food Industry,2021,42(1):292−296, 303.
[17]	中华人民共和国国家卫生和计划生育委员会. GB/T 5009.124-2016 文后参考文献著录规则[S]. 北京;中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. GB/T 5009.124-2016: Rules for bibliographing after publication[S]. Beijing: Standard Press of China, 2016.
[18]	吴素蕊, 侯波, 郭相, 等. 黑脉羊肚菌营养成分分析比较[J]. 食品科技,2011,36(7):65−66, 72. [WU S R, HOU B, GUO X, et al. Analysis and comparison of nutritive components of Morchella Niger[J]. Food Science and Technology,2011,36(7):65−66, 72.
[19]	张航, 宋卿, 林佶, 等. 氨基酸自动分析仪法测定云南新鲜羊肚菌中16种氨基酸的含量[J]. 食品安全质量检测学报,2019,10(22):7564−7569. [ZHANG H, SONG Q, LIN J, et al. Determination of 16 amino acids in fresh Morchella Yunnan by automatic amino acid analyzer[J]. Journal of Food Safety and Quality Inspection,2019,10(22):7564−7569.
[20]	黄世群, 秦琳, 仲伶俐, 等. 野生黑虎掌菌与羊肚菌营养成分测定及分析比较[J]. 山西农业科学,2019,47(12):2098−2102. [HUANG S Q, QIN L, ZHONG L L, et al. Determination and analysis of nutrient components of wild Morchella sinensis and Morchella sinensis[J]. Journal of Shanxi Agricultural Sciences,2019,47(12):2098−2102. doi: 10.3969/j.issn.1002-2481.2019.12.11
[21]	陈凤霞, 杨天伟, 李杰庆, 等. 云南不同产地美味牛肝菌元素含量特征分析及风险评估[J]. 食品科学,2020,41(12):279−284. [CHEN F X, YANG T W, LI J Q, et al. Analysis of element content characteristics and risk assessment of Beauveria deliciata from different producing areas in Yunnan[J]. Food Science,2020,41(12):279−284. doi: 10.7506/spkx1002-6630-20190724-317
[22]	杨旭昆, 汪禄祥, 刘艳芳, 等. 7种云南野生食用菌的氨基酸组成比较分析及营养评价[J]. 食品安全质量检测学报,2016,7(10):3912−3917. [YANG X K, WANG L X, LIU Y F, et al. Comparative analysis of amino acid composition and nutritional evaluation of seven kinds of Yunnan wild edible fungi[J]. Journal of Food Safety and Quality Inspection,2016,7(10):3912−3917.
[23]	顾可飞, 周昌艳, 邵毅, 等. 云南省野生牛肝菌与羊肚菌营养成分分析[J]. 食品研究与开发,2017,38(17):129−133. [GU K F, ZHOU C Y, SHAO Y, et al. Analysis of nutrient components of wild porcinella and Morchella in Yunnan Province[J]. Food Research and Development,2017,38(17):129−133. doi: 10.3969/j.issn.1005-6521.2017.17.029
[24]	刘蓓, 吴素蕊, 朱萍, 等. 滇西北地区四种羊肚菌营养成分分析比较[J]. 食品工业科技,2012,33(1):363−365. [LIU B, WU S R, ZHU P, et al. Analysis and comparison of nutritional components of four Morchella species in northwest Yunnan[J]. Science and Technology of Food Industry,2012,33(1):363−365.
[25]	程春梅, 苏建国. 气相色谱内标法测定蜜饯中的甜蜜素含量[J]. 食品研究与开发,2019,40(5):182−185. [CHENG C M, SU J G. Determination of cyclate content in candied fruit by gas chromatography[J]. Food Research and Development,2019,40(5):182−185. doi: 10.3969/j.issn.1005-6521.2019.05.033
[26]	李中贤, 赵灿方, 刘小培, 等. 气相色谱内标法测定葡萄酒中的甲醇含量[J]. 河南科学,2018,36(11):1723−1728. [LI Z X, ZHAO C F, LIU X P, et al. Determination of methanol content in wine by internal standard gas chromatography[J]. Henan Science,2018,36(11):1723−1728. doi: 10.3969/j.issn.1004-3918.2018.11.008
[27]	陆兔林, 石上梅, 蔡宝昌, 等. 基于一测多评的中药多成分定量研究进展[J]. 中草药,2012,43(12):2525−2529. [LU T L, SHI S M, CAI B C, et al. Progress in quantitative research of multiple components in Chinese herbal medicine based on one measurement and multiple evaluation[J]. Chinese Journal of Herbal Medicine,2012,43(12):2525−2529.
[28]	文乾映, 龙芳, 杨华, 等. 中药质量控制中一测多评法的应用进展[J]. 中国药房,2014,25(23):2185−2188. [WEN G Y, LONG F, YANG H, et al. Progress in application of single measurement and multiple evaluation method for quality control of traditional Chinese medicine[J]. China Pharmacy,2014,25(23):2185−2188. doi: 10.6039/j.issn.1001-0408.2014.23.28
[29]	熊静, 龚易昕悦, 王润月, 等. 一测多评法在食品研究中的应用进展[J]. 食品工业科技,2020,41(22):351−357. [XIONG J, GONG Y X Y, WANG R Y, et al. Application progress of one measurement and multiple evaluation method in food research[J]. Science and Technology of Food Industry,2020,41(22):351−357.
[30]	杨玲, 刘齐, 刘成浩, 等. 一测多评法测定蜂胶类保健食品中咖啡酸等4种成分的含量[J]. 食品工业科技,2019,40(13):134−140. [YANG L, LIU Q, LIU C H, et al. Determination of caffeic acid and other four components in propolis health food by one measurement and multiple evaluation method[J]. Science and Technology of Food Industry,2019,40(13):134−140.
[31]	徐家怡, 张煜, 王娇, 等. 一测多评法测定食用玫瑰中5种非挥发性成分的含量[J]. 食品工业科技,2018,39(24):234−239, 245. [XU J Y, ZHANG Y, WANG J, et al. Determination of five non-volatile components in edible rose by one measurement and multiple evaluation method[J]. Science and Technology of Food Industry,2018,39(24):234−239, 245.
[32]	杨玲, 刘成浩, 韩萧茜, 等. 对一测多评法测定蜂胶类保健食品中芹菜素等5种成分含量的评价研究[J]. 食品工业科技,2020,41(1):229−235, 251. [YANG L, LIU C H, HAN X Q, et al. Evaluation of apigenin and other five components in propolis health food by one test and multiple evaluation method[J]. Science and Technology of Food Industry,2020,41(1):229−235, 251.
[33]	魏丽娟, 易倩, 张曲, 等. 一测多评法测定藜麦中6种酚类成分[J]. 食品工业科技,2018,39(19):232−236, 242. [WEI L J, YI Q, ZHANG Q, et al. Determination of 6 phenolic compounds in quinoa by one measurement and multiple evaluation method[J]. Science and Technology of Food Industry,2018,39(19):232−236, 242.
[34]	ZHANG H, LI Z H, FAN X H. UPLC fingerprint combined with quantitative analysis of multi-components by single marker for quality assessment of Danshen Injection[J]. China Journal of Chinese Materia Medica,2019,44(17):3724−3731.
[35]	WANG L L, ZHANG Y B, SUN X Y, et al. Simultaneous quantitative analysis of main components in linderae reflexae radix with one single marker[J]. Journal of Liquid Chromatography & Amp Related Technologies,2016,39(8):422−427.
[36]	JING X, JIE L, JIAN L, et al. Determination of contents of catechins in oolong teas by quantitative analysis of multi-components via a single marker (QAMS) method[J]. Food Analytical Methods,2017,10(2):363−368. doi: 10.1007/s12161-016-0592-5
[37]	FENG Y M, LI Q, YANG L, et al. Simultaneous determination of osthol, columbianadin, and isoimperatorin in Angelicae pubescentis Radix by high-performance liquid chromatography (HPLC) using a quantitative analysis of multi-components by single marker (QAMS) calibration method[J]. Instrumentation Science & Amp; Technology,2020,48(5):550−560.
[38]	YU P, LI Q, FENG Y M, et al. Extraction and analysis of six effective components in glycyrrhiza uralensis fisch by deep eutectic solvents (DES) combined with quantitative analysis of multi-components by single marker (QAMS) method[J]. Molecules,2021,26(5):1310−1310. doi: 10.3390/molecules26051310

[1]	FENG Wen-huan, WU Zheng-zhang, ZHANG Peng, CHANG Ming, JIN Qing-zhe, WANG Xing-guo. Quantitative Analysis of Three Individual Sterols in Phytosterol by HPLC-UV[J]. Science and Technology of Food Industry, 2019, 40(5): 244-248. DOI: 10.13386/j.issn1002-0306.2019.05.040
[2]	SHAO Ming-hua, JIANG Chen-zhou, ZHANG Chi-zhong, FU Jia-ping, WANG Li-juan. Study on optical induced heterogeneous phenomenon of Sudan based on HPLC detection[J]. Science and Technology of Food Industry, 2016, (17): 142-147. DOI: 10.13386/j.issn1002-0306.2016.17.019
[3]	LI Xi-yue, GAO Zhe, WANG Rong-fang, CUI Can, AN Xiao-nan, CUI Tong. Determination of five flavonoids in jujube leaves by HPLC[J]. Science and Technology of Food Industry, 2015, (18): 49-52. DOI: 10.13386/j.issn1002-0306.2015.18.001
[4]	HUANG Lu, WANG Hong-xu, YIN Ting, CAO Jiu-ling, WEN Cheng-rong, SONG Shuang. Composition analysis of polysaccharides from viscus of Patinopecten yessoensis by PMP-HPLC-MS[J]. Science and Technology of Food Industry, 2015, (07): 113-117. DOI: 10.13386/j.issn1002-0306.2015.07.015
[5]	SHI Mei-rong, LI Hua, BAI Ge, XIAO Ya-ping. Quantification of five saponins in Gynostemma Pentaphyllum (Thunb.) Makino by HPLC[J]. Science and Technology of Food Industry, 2015, (02): 49-51. DOI: 10.13386/j.issn1002-0306.2015.02.001
[6]	XU Xue-ling, ZHAO Xiu-yun, WANG Dan, ZHAO Xiao-yan, MA Yue. HPLC-ESI-MS analysis of the structure and content of anthocyanins in purple pakchoi[J]. Science and Technology of Food Industry, 2014, (11): 278-281. DOI: 10.13386/j.issn1002-0306.2014.11.052
[7]	FU Qun, GAO Qi, YU Wen-bin, XU Ming-hui, WANG Zhen-yu. Fingerprints study on Pinus koraiensis polyphenols by HPLC[J]. Science and Technology of Food Industry, 2014, (07): 279-283. DOI: 10.13386/j.issn1002-0306.2014.07.006
[8]	RAN Ren-sen, LIU Yong-feng, GUO Yu-rong, NIU Peng-fei. Study on using HPLC to measure cAMP in apple pomace based on the different extraction methods[J]. Science and Technology of Food Industry, 2013, (24): 57-60. DOI: 10.13386/j.issn1002-0306.2013.24.025
[9]	YANG Min, FANG Shu-ju, TAN Wei, LI Bin, WANG Hong-bin. Multi-walled carbon nanotubes and matrix solid phase dispersion extraction-HPLC for the determination of acetamiprid residue in vegetables[J]. Science and Technology of Food Industry, 2013, (19): 299-302. DOI: 10.13386/j.issn1002-0306.2013.19.033
[10]	Study on separation and identification scotch pine bark polyphenols with HPLC method[J]. Science and Technology of Food Industry, 2013, (13): 276-279. DOI: 10.13386/j.issn1002-0306.2013.13.026

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	雷军，胡悦. 在线凝胶渗透色谱-气质联用法测定腌制鱼中7种N-亚硝胺类化合物的一测多评研究. 中国调味品. 2025(01): 201-205+215 .
2.	杨军林，田栋伟，王佳，赵雯宇，黄河鸥，范恩帝，朱安然，尤小龙，吴成，胡建锋，汪地强. 超高效液相色谱-质谱-一测多评法结合质量控制图在高温大曲生产过程品控分析中的应用. 食品与发酵工业. 2024(08): 290-302 .
3.	王彦蕊，潘立超，任玉龑，郭晓鹏，任海伟，范文广，李志忠. 基于Web of Science和CNKI的羊肚菌研究文献计量分析. 中国食用菌. 2022(07): 1-12 .