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

摘要

The aim of this study was to develop a simple and rapid method to determine amino acids and metallic elements in Citrus reticulata Blanco cv. Ougan fruits. HPLC with pre-column derivatization revealed the presence of 17 types of amino acids in fruits at 2 ripeness stages. They could be separated easily within 30 min. The correlation coeff. between peak areas and contents of the amino acid were >0.99. The sample-added recovery rate of amino acids was between 96.0 and 102.4%. A microwave-aided dissolving procedure was adopted for determining the 15 metallic elements in the fruits by flame AAS. High contents of trace elements and amino acids were found in fruits at both ripeness stages. Correlation coeff. between the peak areas of amino acids and the concn. of the elements were satisfactory.