毛细管电泳间接紫外检测酱油中的游离氨基酸  

Improved Determination Method of Free Amino Acids in Soy Sauce by Capillary Electrophoresis with Indirect Ultraviolet Detection

作　　者：傅崇岗[1] 杨冬芝[1] 王立新[2] 

机构地区：[1]聊城大学化学化工学院,山东聊城252059 [2]聊城大学教育传播技术学院,山东聊城252059

出　　处：《食品科学》2005年第12期196-198,共3页Food Science

基　　金：山东省教育厅科技计划项目(03A06)

摘　　要：以三羟甲基氨基甲烷(Tris)(pH=10.50)为缓冲液,苯甲酸为背景吸收添加剂,利用毛细管电泳-间接紫外检测方法分离测定了酱油中的丙氨酸、丝氨酸、缬氨酸、亮氨酸、谷氨酸及天冬氨酸。在优化条件下,上述六种氨基酸于5min内实现了基线分离,各物质吸光度的相对标准偏差(RSD)均小于5%。线性范围为10～1000μmol/L,检测限(S/N=3)分别为2.0、3.5、4.0、5.0、3.5、5.0μmol/L,六种氨基酸的加标回收率均在95.9%～104.2%范围内。By capillary electrophoresis with indirect ultraviolet detection, six amino acids, namely alanine, serine, valine, leucine, glutamic acid and aspartic acid were detected in Tris （pH=10.50） where benzoic acid was taken as its setting electrolyte. Under the optimum conditions, these six amino acids were well separated within 5 minutes. The relative standard deviation （RSD） of the method was better than 5%. The linear calibration range was 104 1000 μmol/L and the detection limit were 2.0, 3.5, 4.0, 5.0, 3.5 and 5.0 μmol/L respectively. Their recoveries were all in the range of 95.73% - 104.46%.

关 键 词：毛细管电泳 间接紫外检测 氨基酸 酱油 

分 类 号：O658[理学—分析化学]