采用高效液相色谱-质谱联用(LC-MS/MS)同位素内标法,测定了3种红菇中游离氨基酸含量.结果表明:广西藤县红菇、广西容县红菇和变绿红菇中分别检测出32、32和30种游离氨基酸,游离氨基酸总量分别为15.14、25.36和23.10 mg/g.在游离蛋白质氨基酸中,3种红菇样品以谷氨酰胺含量最高,其次是谷氨酸,再就是丙氨酸和脯氨酸.游离非蛋白质氨基酸以GABA含量最高,其次是β-丙氨酸.3种红菇中含有18种游离蛋白质氨基酸以及一些具有生理意义的非蛋白质氨基酸使它们具有一定的营养价值和保健功能.%Free amino acids in three edible Russula fungi were determined with isotope internal standard method by high performance liquid chromatography-mass spectrometry (LC-MS/MS).The main results show that Russula sp.from Tengxian county contains 32 free amino acids,the total content was 15.14 mg/g; Russula sp.from Rongxian county contains 32 free amino acids,the total content was 25.36 mg/g; Russula virescens contains 30 free amino acids,the total content was 23.10 mg/g.Of the free protein amino acids detected,glutamine was the most abundant amino acid followed by glutamic acid,alanine,and proline.GABA was the most abundant non-protein amino acid followed by β-alanine; the others were found in small amounts or traces.The three edible mushrooms contain 18 free protein amino acids and some physiological non-protein amino acids.
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