HPLC法测定发酵乳中γ-氨基丁酸条件的优化  

Optimization of γ-Aminobutyric Acid Analysis in Fermented Milk by HPLC

作　　者：郭超[1] 王昌禄[1] 陈勉华[1] 李贞景[1] 王玉荣[1] 李风娟[1] 

机构地区：[1]食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2014年第1期222-226,86,共6页Modern Food Science and Technology

摘　　要：本文优化了乳酸菌发酵乳中7-氨基丁酸（GABA）的HPLC检测方法。以三氟乙酸．水溶液为提取液，通过60℃水浴、10000r／min离心10min等方法去除样品中的杂质，对乳酸菌发酵乳制品中的GABA进行提取。通过调整流动相的洗脱方式、流动相比例与pH、柱温等条件，使用专用氨基酸分析柱、恒温柱温箱、自动进样器和仪器自动衍生程序，建立了一种高效快速检测发酵乳制品中GABA的方法。该方法对GABA的检出限LOD（S／N=3）为0．005gg／mL（质量浓度），定量限LOQ（S／N=10）为0．02gg／mL（质量浓度）。线性范围是0．005-500lag／mL（质量浓度），相关系数R2=l。该方法具有准确度高、快速、环保、经济等特点。采用该方法对功能食品样品、红曲米样品、乳酸菌发酵液样品中的GABA进行检测，均能得到满意的效果，证明该法具有较广泛的适用性。Analysis of Y-aminobutyric acid （GABA） in fermented milk by HPLC was optimized. GABA was extracted from fermented milk with trichloroacetic acid - water solution. Sample solution was heated at for 2 h, and centrifugated at 10000 r/min for 10 min. The most efficient and rapid detection method of GABA in fermented milk was established by adjusting the elution mode of mobile phase, mobile phase ratio, pH, and column temperature, as well as using amino acid column, automatic injector and instrument automatically derived procedures. The limit of detection （LOD） （S/N=3） and limit of quantification （LOQ） （S/N=10） for GABA were 0.005 μg/mL and 0.02μg/mL, respectively. The linear range was 0.0025-500 μg/mL with correlation coefficient （R2） of 1. This method could provide shorter detection time, more accurate results, less reagent waste and wider applicability. Meanwhile the results are satisfying for analysis of GABA in functional food samples, red yeast rice samples, and lactic acid fermentation broth samples.

关 键 词：丫-氨基丁酸 乳制品 乳酸菌 自动衍生 梯度洗脱 高效液相色谱 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]