柱前衍生化-HPLC测定罗非鱼中氨基酸的含量  

Detection and quantification of amino acids of tilapia by reversed-phase high performance liquid chromatography

作　　者：周利琴[1] 周敬豪[1] 徐存华[1] 孙建华[1] 廖丹葵[1] 

机构地区：[1]广西大学化学与化工学院,南宁530004

出　　处：《中国食品添加剂》2012年第6期237-241,共5页China Food Additives

基　　金：广西科技攻关资助项目(桂科攻10123008-207);研究生创新计划(105931001-006)

摘　　要：广西是罗非鱼主产大区,对罗非鱼氨基酸测定,对实现罗非鱼的产业高值化有一定重要作用。建立反相高效液相色谱法测定罗非鱼肉中氨基酸含量的方法:采用XDB-C18色谱柱,以邻苯二甲醛(OPA)和9-芴甲基氯甲酸酯(FMOC)为柱前衍生化试剂,柱温35℃,流动相为醋酸钠缓冲液、甲醇、水及乙腈。18种氨基酸在40min内得到了较好的分离。测定了罗非鱼鱼肉氨基酸的组成和含量,结果表明,罗非鱼鱼肉中含有至少18种氨基酸,其中8种必需氨基酸总含量达到了49.96%,是一种优质的蛋白资源。Guangxi is tilapia main producing region. The determination of tilapia amino acids have an important role in achieving the high value for Tilapia industry. The determination of Tilapia amino acids was carried out by pre - column derivatization with o - phthalaldehyde （OPA） and 9 - flu - orenylmethylchloroformate （FMOC） and RP - HPLC. HPLC separation of the derivatives was performed using an XDB - C18 column with NaAc buffer, methanol and aceto - nitrile mobile phase system with DAD detector and at 35 C in 40 min. Using this method, Amino acids component of Tilapia were determined. The results showed that there were at least 18 kinds of amino acids in proteins of Tilapia in which the total quantity of 8 essential amino acids （EAA） up to 49. 96%. It can be concluded that the protein of Tila- pia is a good protein resource.

关 键 词：柱前衍生化 HPLC 罗非鱼 氨基酸 

分 类 号：TS207.3[轻工技术与工程—食品科学]