摘要
建立了一种同时测定酱油中38种游离氨基酸的柱后衍生阳离子交换色谱法。样品采用乙醇和冷冻沉淀双重净化,离心后取上清液经阳离子交换色谱柱分离,与茚三酮衍生反应,用紫外检测器检测。结果表明38种游离氨基酸在10~250 nmol/mL范围内线性关系良好,方法检出限介于1.5~19.0 mg/kg之间,在50,100,200 nmol/mL加标水平下,方法的平均回收率介于89.6%~100.8%之间,相对标准偏差介于1.7%~7.2%之间。方法稳定,灵敏度高,适用于酱油中38种游离氨基酸的分析检测。
A method for simultaneous determination of 38 kinds of free amino acids in soy sauce by post-column derivatization with cation exchange chromatography is established.The samples are purified by ethanol and cryoprecipitation.After centrifugation,the supernatant is separated by cation exchange chromatographic column and reacted with ninhydrin and detected by ultraviolet detector.The results show that the linear ranges of 38 kinds of free amino acids range from 10 nmol/mL to 250 nmol/mL,the detection limits of the method range from 1.5 mg/kg to 19.0 mg/kg.The average recovery rates of the method rang from 89.6%to 100.8%at the spiked levels of 50,100,200 nmol/mL,and the relative standard deviations range from 1.7%to 7.2%.The method is stable,sensitive and suitable for the determination of 38 kinds of free amino acids in soy sauce.
作者
李巧琪
许志彬
黄伟乾
李秀英
LI Qiao-qi;XU Zhi-bin;HUANG Wei-qian;LI Xiu-ying(National Quality Testing Center for Processed Food(Guangdong),Guangzhou Inspection&Testing Certification Group Co.,Ltd.,Guangzhou 511447,China)
出处
《中国调味品》
CAS
北大核心
2021年第4期165-168,173,共5页
China Condiment
基金
广东省市场监督管理局科技项目(2020CS03)
广州市市场监督管理局科技项目(2020KJ47)。
关键词
酱油
游离氨基酸
阳离子交换色谱法
柱后衍生
soy sauce
free amino acids
cation exchange chromatography
post-column derivatization
