湖南道地白芷氨基酸含量与组成分析

Composition and content analysis of amino acid in authentic Angelica dahurica of Hunan

关键词:  白芷  氨基酸组成  游离氨基酸

Key words:  Angelica dahurica  amino acid composition  free amino acid

摘要:

白芷是我国常用中药材的一种,关于白芷镇痛的有效成分,主要认为是异欧前胡素、欧前胡素等香豆素类具有解痉、镇痛等作用的挥发油类化学成分,但白芷镇痛的成分及其机理尚不十分清楚,是否有其他物质也具有一定的药理作用也不得而知,比如说某些药效性氨基酸。该研究采用自动氨基酸分析仪测定了湖南道地茶陵白芷的蛋白质类氨基酸和游离氨基酸的含量,并分析其氨基酸组成。结果表明:总氨基酸检出除Asn以外的其他16种蛋白质氨基酸,含量最高的Arg占总氨基酸的31.21%,接近1/3; 必需氨基酸总量达27.01%,其中含量最高的是Leu,占总必需氨基酸的24.14%; 药效氨基酸比例较高,在酸水解产物总氨基酸和游离氨基酸中分别达到73.89%和85.78%,其中Arg的含量最高,达1.383 g·100g^-1,占比为42.24%,游离氨基酸中γ-氨基丁酸、鸟氨酸含量也较高。此外,还含有少量的高半胱氨酸和鹅肌肽等游离非蛋白质氨基酸和短肽; 必需氨基酸的组成接近WHO/FAO的建议摄入值,但Met+Cys的RC值最小,为第一限制性氨基酸。这些药效性氨基酸和游离氨基酸可能是茶陵白芷具有良好药效的一个因素,而且茶陵白芷的氨基酸组成和配比较合理、符合人体需要,在强化含硫氨基酸的基础上具有开发成为新型药食同源保健性食品的潜力。研究结果可为进一步研究白芷的药理作用提供依据。

Abstract:

Angelica dahurica is a kind of Chinese herbal medicine. The effective components of A. dahurica, commonly known as coumarin, have drawn attention because of their wide spectrum of biological effects that might be mainly related to some chemical components with antispasmodic and analgesic activities like some volatile oils such as isoimperatorin, imperatorin and so on. But it is unclear what the components and mechanism of analgesia in A. dahurica are, and whether there are other substances just like some drug-effective amino acids have also some pharmacological effects can make nothing of it. In this study,the contents and composition of protein amino acids and free amino acids in Chaling A. dahurica of Hunan were determined by amino acid analyzer, and analysised of its amino acid composition. Amongtotal amino acids, 16 kinds of amino acids except for Asn were detected, and the content of Arg was the highest and accounted for 31.21% close to 1/3 at the ratio of the total amino acids. The content of the essential amino acid reached 27.01%, and the content of Leu is the highest, and accounted for the ratio of the total amino acids up to 24.14%. A higher proportion of essential amino acid are respectively 73.89% and 85.78% in total amino acids by the acid-catalysed hydrolysing and free amino acids, in which the content of Arg was the highest as 1.383 g·100 g^-1, and accounted for 42.24%. The content of gamma aminobutyric acid and ornithine in free amino acid was also to a high content. And in addition, a small amount of homocysteine and anserine free non protein amino acids and peptides were detected. The essential amino acid composition was close to the recommendations of the WHO/FAO uptake value. But Met+Cys had minimum RC value, and was the first limiting amino acid. The results showed that these drug-effective and free amino acids might be one cause that Chaling A. dahurica has good physiological function. Futhermore, the amino acid composition and ratio of Chaling A. dahuricae were relatively reasonable and according with the human body needs. Based on strengthening the sulfur-containing amino acid, Chaling A. dahurica has potential to develope as a new type of health food of edible and pharmaceutical. In addition, the study will also be a theory basis for further study on the pharmacological effects of A. dahuricae.