山西中医药大学学报2025，Vol.26Issue(8)：848-854,7.DOI:10.19763/j.cnki.2096-7403.2025.08.04
黄芪不同炮制品中氨基酸组成及营养价值评价
Evaluation of amino acid composition and nutritional value in different processed products of Huangqi
摘要
Abstract
Objective:To determine the amino acid content and analyze the nutritional value of salt-processed Huangqi samples(including salt-fried,salt-boiled,salt-stir-fried with bran,etc.),honey-fried Huangqi samples,and raw Huangqi,aiming to provide theoretical references for improving the quality standards and clinical application of salt-processed Huangqi.Methods:The amino acid content in different processed products of Huangqi was determined using pre-column derivatization high-performance liquid chromatography with phenylisothiocyanate(PITC-HPLC).Cluster analysis was performed using the percentage content of essential amino acids,medicinal amino acids,and sweet amino ac-ids in total amino acids as variables.The nutritional value of different processed products of Huangqi was analyzed based on the amino acid ratio coefficient method.Results:The content ranges of 17 amino acids,including aspartic acid,glutamic acid,serine,glycine,histidine,arginine,threonine,alanine,proline,tyrosine,valine,methionine,cystine,isoleu-cine,leucine,phenylalanine,and lysine,in different salt-processed Huangqi samples were 7.553～12.768 mg/g,4.948～7.500 mg/g,1.982～2.913 mg/g,2.083～3.107 mg/g,2.928～3.697 mg/g,4.261～6.181 mg/g,1.563～2.702 mg/g,2.024～2.904 mg/g,4.850～6.964 mg/g,2.258～3.665 mg/g,1.419～1.930 mg/g,3.338～4.692 mg/g,1.043～1.275 mg/g,2.273～3.309 mg/g,3.013～4.360 mg/g,2.598～3.401 mg/g,and 3.195～4.442 mg/g,respectively.The different processed products of Huangqi were clustered into three categories:raw Huangqi,honey-fried Huangqi and salt-processed Huangqi.The per-centage content of essential amino acids(EAA/TAA)and the ratio of essential amino acids to non-essential amino acids(EAA/NEAA)were 31.921%and 46.889%for raw Huangqi,35.433%and 54.897%for honey-fried Huangqi,and 32.096～33.897%and 47.268～51.279%for salt-processed Huangqi,respectively.The amino acid ratio coefficient scores(SRC)for raw Huangqi,honey-fried Huangqi,and salt-processed Huangqi were 77.696,90.735,and 90.202～96.684,respectively.The essential amino acid content in different processed products of Huangqi was higher than the adult require-ment values proposed by WHO/FAO.Conclusion:The established method can be used for the determination of amino acid content in salt-processed Huangqi.The salt-boiling method is beneficial for the extraction of amino acids from Huangqi.The nutritional value of raw Huangqi can be improved after salt-processing and honey-frying.关键词
盐制黄芪/蜜炙黄芪/氨基酸/柱前衍生/营养价值Key words
salt-processed Huangqi/honey-fried Huangqi/amino acids/pre-column derivatization/nutritional value分类
医药卫生引用本文复制引用
高伟城,王小平,李鑫如,陈荣珠..黄芪不同炮制品中氨基酸组成及营养价值评价[J].山西中医药大学学报,2025,26(8):848-854,7.基金项目
第三批国家级职业教育教师创新团队项目(教师函[2023]9号) （教师函[2023]9号）
漳州市技能大师工作室建设项目(漳人社[2024]78号) （漳人社[2024]78号）
漳州市科技特派员项目(漳财教指[2024]22号) （漳财教指[2024]22号）
漳州卫生职业学院中药产业学院课题(闽财教指[2023]72号) （闽财教指[2023]72号）
