发酵液中3-甲硫基丙醇及其衍生香料的HPLC同步检测方法的研究  

Synchronous HPLC determination of 3-methylthio-propanol and its similar flavors in fermentation broth

作　　者：侯晟[1] 王成涛[1] 曹雁平[1] 孙宝国[1] 耿菲[1] 

机构地区：[1]北京工商大学化学与环境工程学院,食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品工业科技》2011年第8期384-386,391,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31071593);国家“973”计划项目(2007CB707802)

摘　　要：建立了3-甲硫基丙醇及其衍生香料、底物氨基酸的HPLC同步检测方法,为3-甲硫基丙醇及其衍生香料的微生物筛选、转化制备提供基础。优化出的HPLC同步检测条件为:色谱柱SunFireTMC18、光电二极管阵列检测器、不同配比的水/乙腈梯度洗脱、流速1mL/min;柱温30℃;检测波长210nm,在此条件下,3-甲硫基丙醇、3-甲硫基丙酸乙酯、3-甲硫基丙酸甲酯、L-蛋氨酸有较好的分离峰,重复性RSD分别为3.7%、1.8%、3.9%和3.9%,3-甲硫基丙醇的回收率在94.3%～101.4%,L-蛋氨酸的回收率在102.2%～105.5%。该方法稳定性好,准确度较高,适合用于快速检测发酵液中3-甲硫基丙醇及其衍生香料和底物。To identify the concentration of L-methionine and 3-methylthio-propanol（methionol）with its similar flavors in cultures during fermentation,an efficient and quick analysis measure was necessary.HPLC was used here with acetonitrile and water as mobile phase,detected at 210nm,and L-methionine,3-Methylthio-propanol（methionol）,ethyl-3-methylthio-propionate（EMTP）and ethyl-3-methylthio-propionate（MMTP）was determined synchronously.After analysis,related coefficients of the former four compounds were 0.9982,0.9994,0.9971 and 0.992.The RSD of pepetitiveness of those four was 3.9%,3.7%,1.8% and 3.9%.Recovery of L-methionine and methionol was 102.2% ~ 105.5% and 94.3% ~ 101.4%.The method was simple,accurate and efficient,suitable for determination of L-methionine and methionol and its similar flavors,especially in strains screening,breeding and cultivation optimizing.

关 键 词：3-甲硫基丙醇 3-甲硫基丙酸甲酯 3-甲硫基丙酸乙酯 L-蛋氨酸 高效液相色谱(HPLC) 

分 类 号：TS207.3[轻工技术与工程—食品科学]