摘要
建立了肉类食品中嘌呤含量的多组分高效液相色谱分析方法。采用V(三氟乙酸)∶V(甲酸)∶V(水)=5∶5∶1溶液在90℃下水解样品12min,水解液浓缩后过膜,以0.02mol/LKH2PO4(pH=3.8)为流动相进行色谱分离;流速1.0mL/min;柱温30℃;DAD二极管矩阵检测器检测,检测波长254nm;进样量10μL。在0.4～40mg/L的浓度范围内,各嘌呤的响应峰面积与其相应浓度呈良好相关性,r>0.9999,通过水解条件实验证实,90℃下12min能够使样品中嘌呤完全水解为游离态,且不破坏嘌呤物质,相对标准偏差<16.0%。本方法分离度好,能够快速检测肉类食品中4种主要的嘌呤组分。
A high-performance liquid chromatographic method was developed for the determination of purines in meat. The food was hydrolyzed with mixture of trifluoroacetic acid： formid acid： water （5 ： 5 ： 1 ） at 90 ℃ for 12 min. After the hydrolysate was concentrated and filtrated with membrane, the chromatographic separation was achieved using 0.02 mol/L KH2PO4 （ pH = 3.8 ） as mobile phase with a flow rate of 1 mL/min at 30 ℃ under DAD detector with 254 nm and a injection volume 10 IxL. The peak area of purines and concentration achieved good linear relation ranged from 0.4 to 40 mg/L, r 〉 0. 9999. Basing on the experiment of hydroly- zing, at 90 ℃ for 12 min the purines could be hydrolyzed completely, and could not be destroyed. The RSD was 〈 16.0%. The method can be applied for rapid determination of four major purines in meat.
出处
《分析化学》
SCIE
EI
CAS
CSCD
北大核心
2008年第6期724-728,共5页
Chinese Journal of Analytical Chemistry
关键词
嘌呤
高效液相色谱法
水解
肉类
Purine, high performance liquid chromatography, hydrolyze, meat
