| 酶法生产L-苯丙氨酸体系的液相色谱-质谱联用分离分析 |
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| 引用本文： | 屠春燕,郑天,徐娟,周华,韦萍.酶法生产L-苯丙氨酸体系的液相色谱-质谱联用分离分析[J].分析试验室,2007,26(11):88-91. |
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| 作者姓名： | 屠春燕 郑天 徐娟 周华 韦萍 |
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| 作者单位： | 1. 南京工业大学制药与生命科学学院,南京,210009
2. 江苏警官学院,南京,210012 |
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| 摘 要： | 通过对高效液相色谱各主要分离条件以及质谱分析条件的优化,建立了一种有效的液质联用方法分析酶法生产L-苯丙氨酸体系中3种主要成分:L-天冬氨酸,丙酮酸和L-苯丙氨酸.该方法抗干扰能力强,简单、快速、准确、灵敏且重现性好,适用于定性及定量分析实际样品,为生产工艺优化和生产过程研究提供了依据.
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| 关 键 词： | L-天冬氨酸 丙酮酸 L-苯丙氨酸 液质联用法 |
| 文章编号： | 1000-0720（2007）11-088-04 |
| 修稿时间： | 2006-09-14 |
Analysis of the preparation of L-phenylalanine via amination reaction mediated by enzyme by HPLC-MS/MS |
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| TU Chun-yan,ZHENG Tian,XU Juan,ZHOU Hua,WEI Ping.Analysis of the preparation of L-phenylalanine via amination reaction mediated by enzyme by HPLC-MS/MS[J].Chinese Journal of Analysis Laboratory,2007,26(11):88-91. |
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| Authors: | TU Chun-yan ZHENG Tian XU Juan ZHOU Hua WEI Ping |
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| Institution: | 1. Institute of Pharmacy and Life Science, Nanjing University of technology, Nanjing 210009; 2. JiangSu Police Institute, Nanjing 210012 |
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| Abstract: | In this paper,a method for the analysis of three main components in the preparation of L-phenylalanine by enzymatic catalysis: L-aspartic acid,L-phenylalanine and pyruvic acid by LC-MS/MS was proposed.The experimental conditions were optimized.This method is easy to run,fast,accurate and sensitive.And the experimental results will play an important role in the produce and quality control of amino acid. |
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| Keywords: | L-aspartic acid L-phenylalanine Pyruvic acid LC-MS/MS |
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