毛细管电泳-电化学发光分离检测饮料中L-精氨酸  

Determination of L-Arginine in Beverage by Capillary Electrophoresis with Electrochemiluminescence Detection

作　　者：骆聪婷[1] 钱勇强[1] 冯珍鸽[1] 王力[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》2012年第9期198-203,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(20871054);福建省自然科学基金项目(2012J01045);福建省自然科学基金高校专项基金项目(JK2011027)

摘　　要：基于L-精氨酸(L-Arginine)对三联吡啶钌(Ru(bpy)32+)在铂电极上的电致发光信号的增敏作用,建立一种测定L-精氨酸的毛细管电泳-电化学发光分离检测新方法。考察了检测电位、吡啶钌浓度、进样高压和进样时间、分离高压、运行缓冲液浓度及pH值等试验参数对L-精氨酸分离度及发光强度的影响,结果表明在最佳试验条件下,检测电位1.15V,Ru(bpy)32+浓度7mmol/L,进样条件8s×10kV,分离高压14kV,运行缓冲液pH8.5,浓度40mmol/L,可在400s内实现对L-精氨酸的分离检测,线性范围为5.74μmol/L～2.53mmol/L(R=0.9995),检出限(S/N=3)为1.38μmol/L。对样品进行测定,5次连续进样的迁移时间和峰高的RSD分别为0.33%和1.96%。本法已成功用于饮料中L-精氨酸的检测。A novel, sensitive method is described for determination of L-arginine in beverages by capillary elec- trophoresis with an electrochemiluminescence detection （CE-ECL） based on tris （2,2＇-bipyridyl） ruthenium （II） [Ru （bpy）32＋]. Experimental parameters influencing the effects of separation and determination were explored in details. Under the opti- mal conditions, such as detection potential at 1.15 V, 7 mmol/L Ru （bpy）3^2, sample injection at 8 s×10 kV, separation voltage at 14 kV, 40 mmol/L of phosphate buffer at pH 8.5, the determination of L-arginine was accomplished within 400s. The ECL intensity was linear with the concentration of L-arginine in the range of 5.74 μmol/L-2.53 mmol/L （R=0.9995） with the detection limit （S/N=3） of 1.38 μmo]/L. The relative standard deviations （RSD） of ECL intensity and migration time for five injections of beverage sample were 1.96% and 0.33%, respectively. This method was successfully used to determination of L-arginine in beverage with satisfactory results.

关 键 词：毛细管电泳 电化学发光 L-精氨酸 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] O657.3[轻工技术与工程—食品科学与工程]