高效液相色谱法测定食品中的牛磺酸  

Determination of Taurine in Food by High Performance Liquid 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》1998年第3期192-194,共3页Journal of Hygiene Research

基　　金：国家九五计划课题

摘　　要：牛磺酸经邻苯二甲醛－乙硫醇衍生后，用μ－ＢｏｎｄａｐａｋＣ１８柱分离，３３０ｎｍ处检测。磺基水杨酸、过量衍生剂及二十种氨基酸不干扰测定。试验研究了牛磺酸衍生物的稳定性，结果发现硼酸钠缓冲液的浓度越高（ｐＨ＝９．５），则牛磺酸衍生物越稳定，牛磺酸浓度越低，其衍生物降解速度越快。采用较浓的硼酸钠缓冲液（０．４ｍｏｌ／Ｌ）以及控制反应至进样的时间和操作的一致性，可排除衍生物不稳定对测定的影响。本方法最低检出量为８ｎｇ，变异系数小于８％，方法回收率为９０．７％～１０５．１％。aurine in food was separated by HPLC as its phthalaldehyde ethanethiol derivative on μ Bondapak C 18 reverse column and measured at 330 nm.The determination was not interfered by sulphosalicylic acid,excess dervatizing reagents and 20 kinds of amino acids.The stability of the taurine dervatives was discussed in this paper.The result showed that the higher concentration of borate buffer, the more stable of taurine derivatives and the lower concentration of taurine,the faster decomposition of taurine dervitives.Using more concentrated borate buffer(0 4mol/L) and controlling the time between injection and reaction and keeping the operation identically could avoid the effect of nonstable taurine derivatives in the determination. The minimum detectable quantlity was 8ng.The coefficient of variation was less than 8%.The recoveries were 90 7%～1051%.

关 键 词：高效液相色谱 牛磺酸 食品 测定 

分 类 号：R151.3[医药卫生—营养与食品卫生学] TS207.3[医药卫生—公共卫生与预防医学]