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曾报道过发展了几种利用GC和HPLC分析大蒜中亲脂性化合物,但用HPLC测定含有硫的真性氨基酸却未见报道。本文系通过发展了Ziegler的HPLC法,测定大蒜和熊葱(Allium ursinum L.)叶和球茎中氨基酸组分。冷冻干燥的植物样品,用50％甲醇提取,净化后,用预柱衍生所得异吲哚衍生物行RP-HPLC分离。用两种单一流动相,按“PRISMA模式优化选择流动相的组成。以荧光检测器(λ_(ex)230nm,λ_(em)420nm)和电导检测器联用进行检测。首先进行了19种普遍存在的L-氨基酸和8种L-半胱氨酸衍
It has been reported that several types of lipophilic compounds in garlic have been developed using GC and HPLC, but no HPLC method has been reported for the determination of true amino acids containing sulfur. This article developed the Ziegler’s HPLC method to determine the amino acid composition in leaves and bulbs of garlic and Allium ursinum L. A freeze-dried plant sample was extracted with 50% methanol and purified. The isoindole derivative derived from the precolumn was separated by RP-HPLC. With two single mobile phases, the composition of the mobile phase was optimised according to the “PRISMA model. Detection was performed with a fluorescence detector (λ_(ex) 230 nm, λ_(em) 420 nm) and a conductivity detector. First 19 universal types were performed. L-amino acids and 8 L-cysteine derivatives present