Determination of the major amino acid components by high performance liquid chromatography coupled with fluorescence detection during the development of strawberry fruits | “丰香”草莓果实成熟过程中主要氨基酸组分的HPLC分析

Chino. 采用高效液相色谱并结合荧光检测方法,对不同生育期＂丰香＂草莓果实中的主要氨基酸组分及其含量进行分析。结果表明,以醋酸盐-磷酸盐缓冲液（A相）、乙腈（B相）和水（C相）为流动相,采用梯度洗脱的方法,草莓果实中各氨基酸组分均可得到良好的分离;方法学考察结果显示,该方法具有良好的精密度、稳定性和重现性,加样回收率合理。草莓果实中氨基酸的定量分析结果显示,丝氨酸、精氨酸、谷氨酸、组氨酸、天冬氨酸、脯氨酸含量较高,为主要氨基酸;在草莓果实成熟过程中,氨基酸含量呈逐步下降的趋势,幼果期达48.39μg.g. 1,成熟期仅有8.62μg.g-1;其中,含量较高的主要氨基酸组分如丝氨酸、精氨酸、组氨酸等变幅较大。含量较低的氨基酸组分如缬氨酸、酪氨酸、亮氨酸等,在整个果实发育成熟过程中含量变化较小。本研究为果树以及其他生物样品中氨基酸组分的准确定性定量分析提供了实验依据。[著者文摘]

Inglés. Amino acid, as one of important compositions influencing fruit quality, takes a wide participation in a lot of physiological metabolisms in fruit trees. The qualitative and quantitative analysis on the amino acids in fruit trees and fruits, provide the research clue for illustrating the complicated mechanism of carbon-nitrogen metabolism and evaluating fruit quality accurately. In this paper, high performance liquid chromatography coupled with fluorescence detection was applied for the analysis on the major amino acids during the development of strawberry ＂Fengxiang＂ fruits. The results showed that the components of amino acids in strawberry fruits can be well separated with the eluted gradient of acetatephosphate buffer （ A phase）, acetonitrile （ B phase） and water （ C phase）. The method showed perfect accuracy, stability, reproducibility and good sample recovery on the basis of the methodological analysis. The quantitative analysis suggested the major amino acids were serine, arginine, glutamic acid, histidine, aspartic acid and proline in strawberry fruits. During the development of strawberry fruits, the total content of amino acids decreased gradually, from 48.39 μg.g. 1 in immature stage to 8.62 μg.g. 1 in mature stage. The major components of amino acids with higher contents differed significantly such as serine, arginine and histidine, and the amino acids with lower contents often gave small decrease. The comparing results in this experiment provided the ex-perimental foundation for the qualitative and quantitative analysis on the amino acids in fruit trees and other biologi. eal samples.