粮食中氨基酸HPLC测定方法的研究  

Studies on the Determination of Amino Acid in Foods by HPLC

作　　者：曲宁[1] 周燕[1] 顾履珍[1] 夏弈明[1] 

机构地区：[1]中国预防医学科学院营养与食品卫生研究所

出　　处：《卫生研究》1997年第6期415-417,共3页Journal of Hygiene Research

基　　金：国家"八五"攻关资助

摘　　要：报道了用磺酰氯二甲胺偶氮苯（ＤＡＢＳ－ＣＬ）柱前衍生技术，通过反相ＨＰＬＣ定量测定食物中的氨基酸，并对衍生条件及测定条件进行探讨。该方法对标准面粉中１７种氨基酸含量进行测定，相对标准差小于１０％，加标测其回收率为８８．４％～１０６％。用同一样品经氨基酸分析仪和该方法比较测定值相符。The method for determination of amino acids in foods by reversedphase HPLC with DABS Cl pre column derivatization was reported, and the conditions of derivatization and determination were discussed. 17 kinds of amino acids in the wheaten flour were measured by this method and the RSD was below 10%, and recoveries were 88.4%～106%. From the same sample the values measured by this method were in accordance with those by amino acid analyser.

关 键 词：粮食 氨基酸 高效液相色谱 测定 

分 类 号：TS207.3[轻工技术与工程—食品科学] R155.52[轻工技术与工程—食品科学与工程]