牛奶中唾液酸含量的动态变化规律研究  

Study on the dynamic variation rule of Sialic acid content in milk

作　　者：冯君[1] 李宏基[1] 韩立强[1] 李卫华[1] 杨国宇[1] 

机构地区：[1]河南农业大学牧医工程学院,郑州450002

出　　处：《食品科技》2008年第4期85-87,共3页Food Science and Technology

基　　金："十一五"国家科技攻关计划子课题(2006BAD04A03-10);河南省重大科技攻关项目(0522010800)

摘　　要：探讨牛奶中唾液酸含量的动态变化规律。利用酸水解法把牛奶中的唾液酸释放出来,以邻苯二氨盐酸盐为衍生化试剂,80℃水浴锅中衍生40 min,采用Symmetry C18柱(250 mm×4.6 mm,5μm),流动相为1.0%的四氢呋喃水溶液(含0.2%磷酸)-乙腈(928∶),流速为1.0 mL/min,柱温35℃,紫外检测波长230 nm,结果表明唾液酸在10～320μg/mL范围内线性良好,平均回收率为96.5%。试验也表明了初乳中的唾液酸含量是最高的,并且随着泌乳期牛奶中的唾液酸含量是迅速下降的。To discuss the dynamic variation rule of sialic acid content in milk. Sialic acid in milk was released by acid hydrolysis, and then was derivated with O-pheny-lenediamine. 2HCL （10 mg/mL ） at 80 ℃ for 40 min. The column： Symmetry C18 column （250 mm×4.6 mm, 5 μm）. The mobile phase： 1.0% tetraphdrofuran （containing 0.2% phosphoric acid）-acetonitrile（92：8）. The flow rate is 1.0 mL/min; The column temperatue is 35 ℃; The detection wave length is 230 nm. The results indicated the linear rang of Sialic acid was10-320 μg/mL. The average recovery was 96.5%; and also the results indicated that the sialic acid detected in milk was the highest in colostrums,and the sialic acid content in milk decrease rapidly along lactation.

关 键 词：牛奶 唾液酸 高效液相色谱法 动态变化规律 

分 类 号：O657.32[理学—分析化学]