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This paper reported the contents variation analysis ofγ-amino butyric acid(GABA)in Semen sojae praeparatum(SSP)which is a famous traditional Chinese medicine.High performance liquid chromatography(HPLC)was used and GABA was derivat-ized by online pre-column derivatization with o-phthalaldehyde(OPA).To validate this method,the precision,stability,repeatabil-ity and recovery were discussed.In the concentration range from 0.012 5 to 0.400 mg/mL,the calibration curve for GABA was linear and the regression equation was obtained with correlation coefficient(R2)of 0.999 9.Relatively high levels of GABA exist in SSP and the content changes of GABA at different time points during the fermenting process were detected.At the“yellow clad-ding”stage,GABA level was very low or even undetectable;the“secondary fermentation”stage witnessed a rapid increase of GABA content to 1.39-5.52 mg/g,which remained stable after 18 days of“secondary fermentation”.This study demonstrated that GABA was generated at the“secondary fermentation”stage,re-vealing the significance and rationality of the“secondary fermen-tation”stage in the fermenting process of SSP.On the other hand,it suggested the downside of taking soy isoflavones as the only measurement in existing quality assessment and optimization ap-proach for the fermenting process of SSP.