摘要
通过高效液相色谱法(high performance liquid chromatogtaphy,HPLC)检测鱼露中章鱼胺和牛磺酸的含量。用2,4-二硝基氟苯作为柱前衍生试剂,色谱柱:SunFireTM C 18(4.6 mm×150 mm,5μm),流动相:乙腈-pH 7.5的0.02 mol/L的NaJ 2PO 4溶液(体积比40∶60),流速1 mL/min,检测波长360 nm。结果表明,在0.01~0.1 mg/mL,章鱼胺的质量浓度与峰面积关系良好(R 2=0.9926),平均回收率为99.23%,RSD=0.044%(n=6);在0.03~0.1 mg/mL,牛磺酸的质量浓度与峰面积关系良好(R 2=0.9929),平均回收率为97.67%,RSD=0.038%(n=6)。该方法可用于检测鱼露中章鱼胺和牛黄酸的含量。
To establish a HPLC method for the determination of octopamine and taurine in fish sauce.octopamine and taurine in the extract was pre-column derivatization with 2,4-dinitrofluorobenzene under prescribed conditions.Chromatography condition included:The instrument was SunFire TM C 18 column,and the mobile phase was acetonitrile-0.02 mol/L sodium dihydrogen phosphate(40∶60)at flow rate of 1.0 mL/min.The UV detection wavelenge was 360 nm.octopamine had a good linearity(R 2=0.9926)in the range of 0.01-0.1 mg/mL.The relative recovery was 99.23%,RSD was 0.044%(n=6).taurine had a good linearity(R 2=0.9929)in therange of 0.03-0.1 mg/mL.The relative recovery was 97.67%,RSD was 0.038%(n=6).This method is simple,rapid and reliable.It could be used for the determination of octopamine and taurine in fish sauce.
作者
陈丽丽
白春清
袁美兰
江勇
赵利
CHEN Lili;BAI Chunqing;YUAN Meilan;JIANG Yong;ZHAO Li(College of Life Science,Jiangxi Science&Technology Normal University,Nanchang 330013,China;National Freshwater Fish Processing Technology Research and Development Branch Center,Nanchang 330013,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第2期261-265,共5页
Food and Fermentation Industries
基金
江西省现代农业产业技术体系建设专项项目(赣财文指[2018]13号)
江西省高等学校科技落地计划项目(KJLD12009)
江西省科技厅科技支撑重大项目(20152ACF60008)
江西科技师范大学-江西省水产品加工及安全控制工程研究中心开放基金项目(KFGJ19016)
江西省教育厅科技一般项目(GJJ150819)
