Contents Variation Analysis ofγ-Amino Butyric Acid in Semen sojae praeparatum Fermentation Using Online Pre-Column Derivatization-HPLC

作     者：WENG Meizhi HE Jing REN Jiaxiu LIANG Yonghong CHEN Qingfeng SU Mingsheng WANG Liyuan XIE Xiaomei WENG Meizhi;HE Jing;REN Jiaxiu;LIANG Yonghong;CHEN Qingfeng;SU Mingsheng;WANG Liyuan;XIE Xiaomei

作者机构：College of Traditional Chinese MedicineJiangxi University of Traditional Chinese MedicineNanchang 330004JiangxiChina Institute of Translational MedicineNanchang UniversityNanchang 330031JiangxiChina Key Laboratory of Modem Preparation ofTCMMinistry of EducationJiangxi University of Traditional Chinese MedicineNanchang 330004JiangxiChina 

出 版 物：《Wuhan University Journal of Natural Sciences》 (武汉大学学报（自然科学英文版）)

年 卷 期：2021年第26卷第1期

页      面：55-61页

核心收录：

学科分类：0710[理学-生物学] 071010[理学-生物化学与分子生物学] 081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 

基　　金：the National Natural Science Foundation of China(81660664,82060709,82060699) the Natural Science Foundation of Jiangxi Province(20192ACBL21032,20192BBGL70051) China Scholarship Council(201908360259) 

主　　题：Semen sojae praeparatum γ-amino butyric acid(GABA) "secondary fermentation"process online pre-column derivatization-high performance liquid chromatography 

摘      要：This paper reported the contents variation analysis ofγ-amino butyric acid(GABA)in Semen sojae praeparatum(SSP)which is a famous traditional Chinese *** performance liquid chromatography(HPLC)was used and GABA was derivatized by online pre-column derivatization with o-phthalaldehyde(OPA).To validate this method,the precision,stability,repeatability and recovery were *** the concentration range from 0.0125 to 0.400 mg/m L,the calibration curve for GABA was linear and the regression equation was obtained with correlation coefficient(R2)of *** high levels of GABA exist in SSP and the content changes of GABA at different time points during the fermenting process were *** theyellow claddingstage,GABA level was very low or even undetectable;thesecondary fermentationstage witnessed a rapid increase of GABA content to 1.39-5.52 mg/g,which remained stable after 18 days ofsecondary fermentation.This study demonstrated that GABA was generated at thesecondary fermentationstage,revealing the significance and rationality of thesecondary fermentationstage in the fermenting process of *** the other hand,it suggested the downside of taking soy isoflavones as the only measurement in existing quality assessment and optimization approach for the fermenting process of SSP.