高效液相色谱法研究氨基酸测定中鸡蛋样品的微波水解  

Study on Microwave Hydrolysis for the Analysis of Amino Acids in Egg by High Performance Liquid Chromatography

作　　者：尚素芬[1] 王洪[1] 

机构地区：[1]河北大学化学系,保定071002

出　　处：《色谱》1997年第2期138-140,共3页Chinese Journal of Chromatography

摘　　要：利用Pico-Tag高效液相色谱法（HPLC）研究了氨基酸分析中一种新的水解方法——微波水解法，鸡蛋样品以内含1％苯酚的6mol／L盐酸作为水解液水解，仅需7min即可求解完全，平均回收率为95％，相对标准偏差小于2％。方法简便、快速、准确、重现性好，适用于不同样品的水解处理。A new hydrolysis method which only needs 7min-microwave hydrolysis used for the analysis of amino acids in egg by Pico-Tag high performance liquid chromatography (HPLC) is reported. The experimental results show that the satisfactory recovery could be obtained by use' of 6mol/L HCL and 1 % phenol as hydrolysing solution and a ndcrowave oven with power of 300W. These conditions can also be used for the hydrolysis of other samples, such as rice, meat and so on. The average recopery of this method is 95% with a RSD of 2%. The accuracy is better than the conventional one (hydrolysis 24 at 110℃) and Pico-Tag (hydrolysis 24h at 105℃). Furthermore, the microwave hydrolysis decreases the loss of some unstable amino acids, e, g. Ser, Thr, Tyr, etc. In the process the method is convenient, rapid, accurate and reproducible.

关 键 词：高效液相色谱法 微波水解 鸡蛋 氨基酸 蛋白质 

分 类 号：Q510.3[生物学—生物化学] O657.72[理学—分析化学]