白酒中5种生物胺的HPLC定量分析  

Quantification for 5 selected biogenic amines in Chinese liquor by HPLC

作　　者：温永柱[1] 范文来[1] 徐岩 聂尧[1] 

机构地区：[1]教育部工业生物技术重点实验室,江南大学生物工程学院酿酒微生物与应用酶学研究室,江苏无锡214122

出　　处：《食品工业科技》2013年第7期305-308,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2012BAK17B11);国家自然科学基金(20872050);"十一五"国家科技支撑计划项目(2007BAK36B02;2008BAI63B06)

摘　　要：应用紫外检测-反相高效液相色谱(RP-HPLC)检测技术,建立了白酒中多种生物胺的定量方法。定量方法包括液液萃取(LLE)、丹磺酰氯柱前衍生、氮吹浓缩、RP-HPLC检测。采用Agilent C_(18)色谱柱(4.6mm×250mm,5μm),流动相采用乙腈和水,进行梯度洗脱,流速为0.4mL/min,柱温为20℃,检测波长为254nm。该方法在线性范围内线性关系良好(R^2>0.99),5种生物胺的最低检测限为0.001～0.032mg/L,相对标准偏差(RSD)低于6%,回收率为80.19%～104.05%。研究结果表明,白酒中生物胺与发酵酒中不同,其吡咯烷浓度最高。初步检测了三种基本香型的白酒,与浓香型、清香型白酒相比,酱香型白酒具有更低的生物胺。The reverse-phase high performance liquid chromatogramphy （HPLC）coupled with ultraviolet （UV） detection was developed for the quantification of a variety of biogenic amines（BAs） in Chinese liquor.Quantification method generally includes： liquid-liquid extraction （ LLE）, precolumn derivatization with Dansyl chloride, nitrogen concentration, RP-HPLC detection. Using Agilent C18 chromatographic column（4.6mm × 250mm,5μm）, the mobile phase for gradient elution consisted of acetonitrile and water, for gradient elution,the flow rate was 0.4mL/min,the column temperature was 20℃ and the detection wavelength was 254nm.The method showed good linearity（ R2 〉 0.99） over the concentration ranges. The detection limit, relative standard deviation （ RSD）, recovery were 0.00] ~ 0.032mg/L,less than 6% ,80.19%-]04.05%.The results showed that biogenic amines in brewed wine and Chinese liquor were different;the highest concentration of BAs in Chinese liquor was pyrrolidine.Preliminary test three kinds of basic type of Chinese liquor, Chinese soy sauce aroma type liquor had lower biogenic amines than Chinese strong aromatic spirits and fen-flavor liquors.

关 键 词：白酒 生物胺 反相高效液相色谱 衍生化 

分 类 号：TS201.6[轻工技术与工程—食品科学]