STUDY OF AMINO ACID COMPOSITION OF THE HOP STROBILE DRY EXTRACT
DOI:
https://doi.org/10.11603/2312-0967.2021.4.12669Keywords:
hop strobili, extract, amino acids, aspartic acid, glutamic acid, arginine, proline, alanine, serineAbstract
The aim of the work. Studying the amino acid composition of the hop strobili dry extract.
Materials and Methods. The hop strobile dry extract was obtained from domestic raw materials (PJSC "LIKTRAVY") by the method of fractional maceration, using ethanol (80-70%, v / v) as an extractant. The qualitative and quantitative composition of the dry extract was investigated using the high performance liquid chromatography (Agilent 1200 chromatograph, G1315A fluorescent detector, 1313A autosampler, Zorbax Eclipse AAA 4.6x150 mm (3 μm) column (Agilent technologies, USA)). Primary amino acids were derivatized with o-phthalic aldehyde (OPA, Agilent 5061-3335), secondary – with 9-fluorenylmethylchloroformate (FMOC, Agilent 5061-3335). The standard mixtures of amino acids PN 5061-3334, PN 5062 (Agilent technologies) were used.
Results and Discussion. The study of three series of the hop strobili dry extract obtained from different samples of raw materials indicates the homogeneity of the qualitative composition – 15 amino acids in the free and 15 – in the bound state. Among the free amino acids, the content of aspartic acid, arginine and proline is the highest. Aspartic and glutamic acids, alanine, glycine and serine are the dominant amino acids. The composition and content of amino acids must be taken into account when studying the biological activity and standardization of dry extract, when studying the storage conditions of the extract and determining its shelf life.
Conclusions. The composition of free and bound amino acids of the hop strobili dry extract was studied by chromatographic method (HPLC). The total content of amino acids ranges from 3.2 to 3.5 %, of which 1.0–1.2 % in the free state.
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