不同产区、不同品种酿酒葡萄汁中精氨酸含量的检测  

Determination of L-arginine Content in Varieties of Wine Grape Juice from Different Regions

作　　者：刘欠欠[1] 高年发[1] 李磊[1] 韩德新[1] 

机构地区：[1]教育部工业微生物重点实验室天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2009年第9期122-125,共4页Liquor-Making Science & Technology

摘　　要：建立了酿酒葡萄汁中精氨酸含量的柱前衍生化及高效液相色谱分析方法。以2,4-二硝基氟苯为柱前衍生化试剂,将氨基酸在碱性条件下60℃下衍生60min,然后进样进行高效液相色谱测定。色谱条件:Aglient Eclipse AAA(i.d.5μm,4.6mm×150mm)色谱柱;流动相A:乙腈-水(1∶1),流动相B:加1%N,N-二甲基甲酰胺的醋酸钠缓冲溶液(pH=6.4);流速1.0mL/min;柱温33℃;紫外检测器波长360nm。在精氨酸含量为10～100mg/L的范围内,响应峰面积与精氨酸含量线性关系良好(R2=0.9995),采用外标法定量,平均回收率为96.922%(RSD=1.427%)。对多个产区不同品种酿酒葡萄汁样品的测定结果表明,该法准确、可靠、快速,适用于葡萄酒生产原料质量控制要求。Pre-column derivatization and high performance liquid chromatographic method （HPLC） has been developed for the determination of arginine content in wine grape juice. In the operation, amino acids were firstly derivatized with 2,4-dinitro-fluorobenzene （DNFB） at 60 ℃ for 60 min under alkaline conditions, and then HPLC was carded out. The chromatographic conditions were as follows： Aglient Eclipse AAA column （i. d.5 μm, 4.6×150 mm） used, the mobile phase A was acetonitrile -water （volume ratio was 1：1）, the mobile phase B was NaAc buffer （pH 6.4） containing 1% N,N-dimethyl-formamide, column temperature was at 33 ℃, flow velocity was 1.0 mL/min, and UV-detector was operated at 360 nm. There was a good linear relationship between the peak area and the concentration of arginine over the range of 10 ～ 100 mg/L （R^2=0. 9995）. The average recovery was 96.922 % （RSD=1.427 %）.The detection of L-Arginine content in varieties of wine grape juice from different regions proved the method has the advantages including high accuracy and good repeatability and rapid detection and it could be used in quality control of wine grape juice.

关 键 词：分析检测 酿酒葡萄汁 氨基甲酸乙酯 精氨酸 高效液相色谱 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]