Content Determination of 21 Kinds of Amino Acids in Ligustri Lucidi Fructus by RP-HPLC

ZHAO Yan; XU Ying; HOU Ying-ying; TANG Guo-sheng; ZHAO Tian-qi; GUO Shuai; ZHANG Lian-xue

doi:10.13422/j.cnki.syfjx.2016140079

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Content Determination of 21 Kinds of Amino Acids in Ligustri Lucidi Fructus by RP-HPLC

更新时间：2024-01-04

- Content Determination of 21 Kinds of Amino Acids in Ligustri Lucidi Fructus by RP-HPLC
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 22, Issue 14, Pages: 79-83(2016)
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- DOI：10.13422/j.cnki.syfjx.2016140079
  CLC： O657.72;R284.1
- Published：2016
- 稿件说明：
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ZHAO Yan, XU Ying, HOU Ying-ying, et al. Content Determination of 21 Kinds of Amino Acids in Ligustri Lucidi Fructus by RP-HPLC[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(14): 79-83.
DOI：

ZHAO Yan, XU Ying, HOU Ying-ying, et al. Content Determination of 21 Kinds of Amino Acids in Ligustri Lucidi Fructus by RP-HPLC[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(14): 79-83. DOI： 10.13422/j.cnki.syfjx.2016140079.

摘要

目的：建立一种采用柱前衍生RP-HPLC检测女贞子中游离氨基酸和水解氨基酸含量的方法。方法：采用HPLC，用异硫氰酸苯酯进行柱前衍生，采用梯度洗脱的方法，检测女贞子中游离氨基酸和水解氨基酸含量。结果：21种氨基酸线性范围在0.002~0.270mmol·L-1，r均≥0.9995;21种游离氨基酸的平均加样回收率在88.33%~99.88%，RSD为0.6%~2.5%，水解氨基酸的平均加样回收率在90.32%~99.91%，RSD为0.5%~2.5%。结论：该方法适合测定女贞子中游离及水解氨基酸的含量。

Abstract

Objective: To determine the contents of free amino acids and hydrolyzed amino acids from Ligustri Lucidi Fructus by pre-column derivatization RP-HPLC. Method: The samples were derived with phenylisothiocyanate (PITC) for pre-column derivatization and HPLC method was adopted. Gradient elution was applied to determine the contents of free amino acids and hydrolyzed amino acids in Ligustri Lucidi Fructus. Result: The 21 kinds of amino acids showed a good linearity in the ranges of 0.002-0.270 mmol ·L-1 with the correlation coefficients≥0.999 5.The average recovery rate was 88.33%-99.88% with relative standard deviation of 0.6%-2.5% for free amino acids

and 90.32%-99.91% with relative standard deviation of 0.5%-2.5% for hydrolyzed amino acids. Conclusion: This method is suitable for determining the contents of amino acids in Ligustri Lucidi Fructus.

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