Determination of Free Amino Acids in Hericium erinaceus Mycelium by HPLC with Precolumn Derivatization
TANG Ling1, WEI Wei2*, ZHAO Yong3
1. Department of Pharmacy, Xiangya Hospital, Central South University, Changsha 410008, China; 2. Department of General Surgery, Xiangya Hospital, Central South University, Changsha 410008, China; 3. Hunan Institute for Food and Drug Control, Changsha 410001, China
Abstract��OBJECTIVE To establish a quantitative method of determining the contents of 15 kinds of free amino acids in the Hericium erinaceus mycelium. METHODS The HPLC analysis was performed after derivatization by using phenyl isothiocyanate (PITC) as a derivative reagent. The chromatographic column was Ultimate Amino Acid(4.6 mm��250 mm, 5 ��m). The mobile phase A was acetonitrile-water (80��20), and mobile phase B was sodium acetate buffer (pH 6.5). Gradient elution was performed at the flow rate of 1.0 mLmin-1. The detection wavelength was set at 254 nm, and the column temperature was maintained at 40 ��. RESULTS The correlation coefficients of 15 kinds of free amino acids ranged from 0.999 7 to 0.999 9. The average recovery rate (n=6) was between 96.83%-98.60%, and the RSD was between 0.67%-2.67%. CONCLUSION This method is simple, accurate and can be used to determine the contents of 15 kinds of free amino acids in the Hericium erinaceus mycelium.
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2017, Vol. 52 
