摘要
本文建立了高效液相色谱法同时检测酱油中色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺的方法。采用5％三氯乙酸溶液为样品提取溶剂，提取液经丹璜酰氯柱前衍生30rain，最终HPLC进行定性和定量分析。本方法中8种生物胺的线性范围为1．0-50μg／mL，相关系数R2大于0．99，检出限（S／N=3）为0．075-0.3μg／mL。在添加水平为1．00和5．00μg/mL时，样品的平均回收率在83%-111％之间，相对标准偏差为0．43%-19．0％。本方法具有线性范围广，灵敏度和准确度高等优点，适用于酱油中生物胺的检测。采用本方法对市售10种酱油进行检测，总生物睦含量的范围为50．82-1898．17μg／mL，其中酪胺、腐胺和苯乙胺是酱油样品中含量最多的生物胺。
An analytical method for simultaneous determination of trypatamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in soy sauce by HPLC was developed. Biogenic amines in soy sauce were extracted with a mixture of 5% TCA, and then derived with dansyl chloride for 30 min, HPLC was used to qualitative and quantitative analysis. Under the optimal conditions, linear range was 1.0-50μg/mL for biogenic amines and the correlation coefficient （R2） was greater than 0.99. The limits of detection were in the range of 0.075-0.3μg/mL. At the spiked levels of 1.00 and 5.00 μg/mL, the average recoveries were 83%-111% with the relative standard deviations of 0.43%-19%. The results showed that the proposed method has a good linearity and sensitivity which is suitable to detect biogenic amines in soy sauce. The established method has been successfully applied to determine biogenic amines in 10 commercial soy sauce samples, and the values of total biogenic amines were in the range of 50.82-1898.17μg/mL. Tyramine, putrescin and phenylethylamine were found to be predominant amines in soy sauce samples.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第5期570-573,共4页
Modern Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAK17B11)
粤港关键领域重点突破项目(佛山专项)(2009Z52)
广东省科技计划项目(2011A020102001)
