毛细管电泳-电化学发光分离检测饮料中L-赖氨酸  

Separation and Determination of L-lysine in Beverages by Capillary Electrophoresis with Electrochemiluminesence Detection

作　　者：王力[1] 冯珍鸽[1] 骆聪婷[1] 蔡慧农[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《中国食品学报》2011年第4期224-228,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(20871054);福建省教育厅基金项目(2007F5076);福建省自然科学基金高校专项基金项目(2007J0369)

摘　　要：目的:根据L-赖氨酸(L-lysine)具有增强三联吡啶钌(Ru(bpy)32+)电化学发光信号的特性,建立一种毛细管电泳-电化学发光分离检测L-赖氨酸的新方法。方法:研究检测电位、Ru(bpy)32+浓度、进样时间、进样电压、分离电压和缓冲液pH等试验参数对L-赖氨酸检测的影响。结果:在最佳试验条件下,检测电位1.13V;Ru(bpy)32+浓度7mmol/L(pH8.5);进样时间10s;进样电压12kV;分离电压12kV;磷酸盐缓冲液pH8.5,8min内可实现L-赖氨酸的分离检测,线性范围3.00～87.00μg/mL,相关系数R=0.9991,检出限(S/N=3)为0.21μg/mL。对样品进行测定,电化学发光强度和迁移时间的RSD分别为3.85%和0.66%(n=6)。结论:本法已成功用于饮料中L-赖氨酸的检测,结果令人满意。A novel method is described for determination of L-lysine in beverages by capillary electrophoresis coupled with tris（2,2’-bipyridyl） ruthenium（II） [Ru（bpy） 32＋] electrochemiluminescence detection,which is based on the enhancement effect of L-lysine on Ru（bpy） 32＋. Detection potential,concentration of Ru（bpy） 32＋,injection time and voltage,separation voltage and pH of buffer were explored. Under the optimum conditions such as detection potential at 1.13 V,phosphate buffer at pH 8.5,7mmol/L Ru（bpy） 32＋,injection time 10 s,both injection voltage and separation voltage at 12 kV,the determination of L-lysine was accomplished within 8 minutes. The ECL intensity was linear with the concentration of L-lysine in the range of 3.00～87.00 μg/mL（R=0.9991） with the detection limit（S/N=3） of 0.21 μg/mL. The relative standard deviations（RSD） of ECL intensity and migration time for six injections of beverage sample were 3.85% and 0.66%. This method was successfully used to determination of L-lysine in beverage with satisfactory results.

关 键 词：毛细管电泳 电化学发光 L-赖氨酸 饮料 三联吡啶钌 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]