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[21]摇
赵兴秀
,
何义国
,
邓静
,
等
. HPLC
测定不同方法提取
的山黧豆中
茁鄄ODAP[ J].
食品研究与开发
, 2011,
32(9): 145 - 148.
Extraction and HPLC Analysis of 茁鄄ODAP and Other Amino Acids
in
Lathyrus Sativus
LI Xiaobo
1
,摇 FAN Chen
1
,摇 LONG Limei
1
,摇 LI Nai
1
,摇 CAO Xueli
1,*
,
LI Xuefan
2
,摇 NIU Xiaofeng
2
,摇 JIA Ping
2
(1
. School of Food and Chemical Engineering / Beijing Higher Institution Engineering Research Center of
Food Additives and Ingredients / Beijing Key Lab of Food Quality and Safety
,
Beijing Technology and Business University
,
Beijing
100048,
China
;
2
. Taiyuan Liuweizhai Industry Co. Ltd.
,
Taiyuan
030401,
China
)
Abstract
: An high performance liquid chromatographic(HPLC) method was developed to analyze neuro鄄
toxin 茁鄄N鄄oxalyl鄄琢,茁鄄diaminopropionic acid(茁鄄ODAP), and other free amino acids in
Lathyrus sativus
Linn. by precolumn derivatization with para鄄nitro鄄benzyloxycarbonyl chloride (PNZ鄄Cl) . The chromatog鄄
raphy conditions were as followed: column of Ultimate XB鄄C18, acetonitrile and sodium acetate as the
mobile phase, gradient elution procedure being 0 - 5 min
渍
( acetonitrile) 25% ,5 - 30 min
渍
( acetoni鄄
trile) 25% - 90% , and flow rate 0郾 8 mL / min, the colum thermostated at 30 益, and detecting wave鄄
length 300 nm. The extraction conditions, such as the ethanol concentration, raw material concentration,
and extraction temperature, were optimized using this analytical method. The results showed that higher
extraction yield of 茁鄄ODAP and other free amino acids was obtained under the conditions of 10% (
V
颐
V
)
ethanol, material concentration of 0郾 025 g / mL, and extraction temperature 60 益 .
Key words
:
Lathyrus sativus
; 茁鄄ODAP; amino acids
(
责任编辑
:
李
摇
宁
)
74
第
33
卷 第
2
期
摇 摇 摇 摇 摇 摇 摇 摇
李小波等
:
山黧豆中
茁鄄ODAP
及其他氨基酸的提取和
HPLC
分析
