论文部分内容阅读
目的测定九蒸九晒槐角氨基酸的含量。方法采用HPLC-PITC衍生法。结果随着蒸晒次数的增加,九蒸九晒槐角过程中氨基酸的含量无明显变化,酪氨酸和脯氨酸第五次蒸后含量最高,丙氨酸第7次蒸后含量最高。结论 HPLC-PITC衍生法能够直观了解槐角在反复蒸晒过程中氨基酸的变化。
Objective To determine the content of amino acids in nine steamed nine sunflower rhizomes. Methods HPLC-PITC method was used. Results With the increase of the number of steaming, the content of amino acids in Jiuhuangjiuhuaijiaojiao showed no significant change, the content of tyrosine and proline in the fifth steaming was the highest, and the content of alanine in the seventh steaming was the highest. Conclusion The HPLC-PITC derivatization method can intuitively understand the amino acid changes during the repeated steaming of Huaijiaojiao.