| Chapter1:The nutritive value in three kinds of special food in Shanxi, including asparagus, mature vinegar and jujube date, is introduced in brief. Tthe detection methods for free amino acids are summarized in detail. The research contents and innovations place in this paper are also proposed in this chapter.Chapter2:A high-performance liquid chromatography method for the determination of free amino acids in asparagus is presented. The sensitivity and accuracy were improved by optimizing the extracting condition. The detection limits are2.0-3.5μmol L-1and recoveries80%-119%. The developed method was applied to the determination of free amino acids in asparaguses of different colors, thickness and parts. It revealed that some free amino acids content is obviously different.Chapter3:An ultra-high performance liquid chromatography method for the determination of free amino acids in mature vinegar is presented. The sensitivity and accuracy were improved by optimizing chromatographic condition, pretreatment method and matrix effect. The detection limits are1.0mg L-1-9.0mg L-1and recoveries70%-109%. The developed method was applied to the detrmination of amino acids in ten kinds of mature vinegar. It revealed that the majority of free amino acids content in different manafactures is obviously different.Chapter4:An ultra-high performance liquid chromatography coupled to tandem mass spectrometry method for the determination of amino acids in Chinese jujube date is presented. The sensitivity and accuracy were improved by optimizing the mass condition, chromatographic condition, pretreatment method and matrix effect. The detection limits are0.8-6.0×102μg L-1and recoveries66%-107%. The developed method was applied to the determination of amino acids in four kinds of jujube date. It revealed that the majority of free amino acids content of different kinds is obviously different. |
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