| 柱前衍生化-超高效液相色谱法快速测定酱油中的18种氨基酸 |
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| 引用本文： | 陈丽梅,尚艳芬,赵孟彬,刘虎威.柱前衍生化-超高效液相色谱法快速测定酱油中的18种氨基酸[J].色谱,2010,28(12):1154-1157. |
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| 作者姓名： | 陈丽梅 尚艳芬 赵孟彬 刘虎威 |
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| 作者单位： | 1. 北京大学化学与分子工程学院, 北京 100871; 2. 北京锦绣大地农业股份有限公司, 北京 100049 |
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| 基金项目： | 北京中关村科技园区海淀园博士后工作专项资助项目. |
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| 摘 要： | 建立了一种6-氨基喹啉基-N-羟基琥珀酰亚氨基甲酸酯(AQC)柱前衍生,超高效液相色谱(UPLC)对酱油中18种氨基酸进行快速分离检测的方法。采用BEH C18色谱柱分离,在260 nm波长下检测,以乙酸铵-乙酸-乙腈-水和乙腈-乙酸为流动相,将流动相梯度和流速梯度相结合,在12 min内实现了18种氨基酸衍生物的分离。方法的线性回归系数(r2)均大于0.999,检出限为0.032～0.12 mg/L,日间相对标准偏差(RSD)为0.72%～4.05%,在酱油中18种氨基酸的加标回收率为90.2%～103.7%。该方法前处理过程简单,分离时间短,是检测酱油中氨基酸的有效手段,可用于酱油的质量评定。
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| 关 键 词： | 6-氨基喹啉基-N-羟基琥珀酰亚氨基甲酸酯 氨基酸 超高效液相色谱 酱油 柱前衍生 |
| 收稿时间： | 2010-09-17 |
Rapid determination of 18 amino acids in soy sauce by ultra-performance liquid chromatography with pre-column derivatization |
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| CHEN Limei,SHANG Yanfen,ZHAO Mengbin,LIU Huwei.Rapid determination of 18 amino acids in soy sauce by ultra-performance liquid chromatography with pre-column derivatization[J].Chinese Journal of Chromatography,2010,28(12):1154-1157. |
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| Authors: | CHEN Limei SHANG Yanfen ZHAO Mengbin LIU Huwei |
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| Institution: | 1. College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, China; 2. Beijing Glorious Land Agricultural Company Limited, Beijing 100049, China |
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| Abstract: | A rapid ultra-performance liquid chromatographic(UPLC) method was developed for the separation and determination of 18 amino acids in soy sauce by using 6-aminoquinolyl-N-hydroxyl-succinimidyl-carbamate(AQC) as pre-column derivatization reagent.The 18 amino acids were separated within 12 min using a BEH C18 column,ultraviolet(UV) detection at 260 nm,ammonium acetate-acetic acid-acetonitrile-water and acetonitrile-acetic acid as the mobile phases with combined gradient elution and gradient flow-rate.A linear... |
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| Keywords: | pre-column derivatization ultra-performance liquid chromatography(UPLC) 6-aminoquinolyl-N-hydroxy-succinimidyl-carbamate(AQC) amino acids soy sauce |
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