Analysis of constituents of metal elements and amino acids in new cultivar Citrus reticulata Blanco cv. Ougan fruit from China

作者：Chen Xiangtao; Yuan Ke^*; Si Jinping

来源：International Journal of Food Sciences and Nutrition, 2009, 60(sup7): 116-127.

DOI：10.1080/09637480802695649

• Citrus reticulata Blanco cv. Ougan
• trace element
• amino acid
• content
• atomic absorption spectrophotometer
• high-performance liquid chromatography

The aim of this research is to establish a new kind of simple and rapid method to determine amino acids and metal elements in Citrus reticulata Blanco cv. Ougan fruit. The high-performance liquid chromatography pre-column derivation method was used to test the contents of amino acids found in the cv. fruit. The results showed that there were 17 kinds of amino acids in the fruits of two different mature periods. They could be separated easily within 30 min. The correlation coefficients between the peak area of amino acid and the content of the amino acid were above 0.99. The sample-added recovery rate of amino acids was between 96.0% and 102.4%. Meanwhile, the microwave-aided dissolving procedure was adopted for dissolving of the cv. fruit to determine the 15 metal elements in the cv. fruit under the best conditions of flame atomic absorption spectrophotometry. The results showed that there were high contents of trace elements and amino acids in the fruit of two different ripening periods. The correlation coefficients between the peak areas of amino acids and the concentration of the elements are satisfactory. These results may provide us with the scientific evidence for further studies and the exploitation of C. reticulata Blanco cv. Ougan.

• 出版日期2009
• 单位浙江农林大学