木瓜叶氨基酸提取工艺优化及组成成分的HPLC分析

以木瓜叶为原料,对其中的氨基酸进行提取,并采用HPLC分析其组成及含量。结果表明:木瓜叶氨基酸的最佳提取条件为提取温度80℃、提取时间5 h、料液比1∶30,提取率达3.67%。木瓜叶中有13种氨基酸,总含量为4.66 mg/g,其中非必需氨基酸6种,含量为3.57 mg/g,占整个测试组分的77.04%;必需氨基酸7种,含量为0.99 mg/g,占整个测试组分的22.96%。

Optimization of extraction technology and HPLC analysis of amino acids from papaya leaf

The extraction of amino acids from papaya leaf was carried out,and the composition were analyzed by HPLC.The results showed that the optimum extracting time,extracting temperature,and solid to liquid were 5 h,80℃,and 1∶30,respectively and the extracting rate was up to 3.67%.Papaya leaf contained 13 kinds of amino acids,the total content was 4.66 mg/g,which consisted of 6 kinds of nonessential amino acid(3.57 mg/g,77.04%) and 7 kinds of essential amino acid(0.99 mg/g,22.96%).