薄层色谱法测定食品中牛磺酸  

Determination of taurine in foods by thin layer chromatography

作　　者：杨祖英[1] 张平伟[1] 

机构地区：[1]卫生部食品卫生监督检验所

出　　处：《卫生研究》1996年第4期248-250,共3页Journal of Hygiene Research

摘　　要：用阴离子交换柱净化液体样品，用阴、阳离子二元交换柱净化固体样品，水浴挥干接收液，水溶解残渣作薄层层析用。以正丙醇—水—冰乙酸—乙醇（５．２＋２＋２＋０．８）和正丁醇—冰乙酸—水（４＋１＋１）作展开剂，１％茚三酮乙醇溶液显色，与标准比较。方法最低检出量为０．２０μｇ，最低检出限为０．０８ｇ／ｋｇ（Ｌ）。Liquid samples were purified by anion exchange column. Solid samples were purified by anion exchange and dual bed ion exchange column prepared by cation and anion exchange resin. Elutes were evaporated and dried. The residues were dissolved with water for analysis by thin layer chromatography (TLC). The reagents of mobile phase were: (1) n butyl alcohol acetic acid water (4∶1∶1); (2) n propanol water acetic acid ethanol (5.2+2+2+0.8). The reagent for coloration was 1% ninhydrin in ethanol. The minimum detectable amount and concentration were 0.20 mg and 0.08 g/L(kg) respectively. The recoveries were more than 90%.

关 键 词：牛磺酸 薄层层析 饮料 谷类食品 奶粉 

分 类 号：R155.5[医药卫生—营养与食品卫生学]