反相高效液相色谱法测定葡萄酒中23种氨基酸的研究  

Determination of 23 free amino acids in wines by reversed phase liquid chromatography

作　　者：高年发[1] 李磊[1] 邓旭衡[1] 宋磊[1] 

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

出　　处：《中国酿造》2011年第2期155-157,共3页China Brewing

摘　　要：采用2,4-二硝基氟苯衍生化法衍生葡萄酒中的游离氨基酸,以反相高效液相色谱法对葡萄酒中23种氨基酸进行了测定,方法简单、迅速,39min即可完成23种氨基酸的分离,精密度及回收率实验结果令人满意。Reversed phase liquid chromatography was employed to determine 23 free amino acids in wines with 2,4-dinitrofluorobenzene as derivatizing reagent. The method is simple and rapid. Twenty-three free amino acids were separated and determined in 39 minutes with satisfactory precision and recovery rate.

关 键 词：葡萄酒 氨基酸 反相高效液相色谱法 衍生化 

分 类 号：O657.7[理学—分析化学]