大米贮藏过程中氨基酸含量的变化研究  

Study on changes of amino acid content of rice during storage

作　　者：邵亮亮[1] 苏秀榕[1] 李妍妍[1] 徐彩云[1] 徐嘉杰[1] 侯付景[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,宁波315211

出　　处：《食品科技》2009年第7期125-127,共3页Food Science and Technology

基　　金：教育部重点实验室;浙江省重中之重学科资助项目

摘　　要：目的:比较新、陈大米中氨基酸含量的差异。方法:采用异硫氰酸苯酯柱前衍生、反相高效液相色谱法,Shim-PackVP-ODSC18色谱柱(5μm,150mm×4.6mmi.d.),柱温40℃;检测波长254nm;进样量10μL。流动相A:0.1mol/L醋酸钠-乙腈(体积比为97∶3)缓冲溶液;流动相B:乙腈-水(体积比为4∶1)溶液,流速1.0mL/min,进行线性梯度洗脱。结果:18种氨基酸的分离效果非常理想,其标准曲线具有良好的线性,相关系数大都在0.99。结论:该方法简便实用,重复性好,实际样品分析效果好。Purpose： To compare the difference of amino acid content between the fresh and aged rice. Methods： Reverse-phase high performance liquid chromatography（RP-HPLC） was used by pre-column derivation with phenylisothiocyanat. Column： Shim-Pack VP-ODS C18 （5 μm, 150 mm×4.6 mm i.d.）, Column temperature 40 ℃, Detection wavelength 254 nm. The injection volume was 10 μL. Eluent A： 3% acetonitrile in 0.1 mol/L sodium acetate （v：v=97：3）, Eluent B： 80% acetonitrile in water. Linear gradient elution was performed at the flow rate of 1.0 mL/min. Results： The separation effect of 18 kinds of amino acids is very ideal. The standard curve had good linear relation, and the correlation coefficients were mostly at 0.99. Conclusion： The method was simple and practical, and showed good reproducibility. The analysis effects of Practical Samples were really good.

关 键 词：高效液相色谱 氨基酸 异硫氰酸苯酯 柱前衍生化 

分 类 号：O657.72[理学—分析化学]