HPLC法快速检测大蒜中的蒜氨酸含量  

Rapid Detection of Alliin Content in Garlic by HPLC

作　　者：许珂珂 胡京枝[2] 郝学飞[2] 吴绪金[2] 李萌[2] 周娟[2] 王建[2] 

机构地区：[1]郑州大学化学与分子工程学院,郑州450002 [2]河南省农业科学院农业质量标准与检测技术研究所,农业部农产品质量安全风险评估实验室(郑州),郑州450002

出　　处：《中国调味品》2016年第1期124-127,共4页China Condiment

摘　　要：建立高效液相色谱-二极管阵列检测器测定大蒜中蒜氨酸的分析方法。鲜蒜去皮经微波灭酶后，用0．01％磷酸水溶液提取其中的蒜氨酸后，以C18柱（4．6×250mm，5μm）为色谱柱，以0．01％磷酸水溶液为流动相，流速为0．8mL／min，色谱柱温度设定为30℃，进样量为20μL，二极管阵列检测器扫描检测，保留时间定性，以214nm波长下蒜氨酸峰面积定量。方法的线性范围为5．0-500．0μg／mL，加标回收率为96．8％～100．7％，RSD为1．10％～2．50％，该方法样品前处理步骤简单、测定快速、灵敏度高，为大蒜质量评价提供了有效的方法。Establish a high performance liquid chromatography-photodiode array detector analytical method to determine alliin content in garlic. Alliin is extracted from fresh garlic after peeling and enzyme inactivation with microwave by 0. 01~ phosphoric acid aqueous solution. The chromatographic separation and determination is carried out on an C18 column （4. 6 × 250 mm, μm）, using 0. 01% phosphoric acid solution as mobile phase, at flow rate of 0.8 mL/min. The chromatographic column temperature is kept at 30 ℃, the iniection volume is 20μL. Alliin is qualitated by the retention time, quantitated by the peak area, and detected by photodiode array detector under 214 nm. The linear range of the method is 5.0-500.0 ℃g/mL, the standard addition recovery is from 96.8% to 100.7%, and RSD is 1.10%-2.50%. The method is simple, rapid and of high sensitivity, which is effective for quality assessment of garlic.

关 键 词：高效液相色谱-二极管阵列检测器 蒜氨酸 微波灭酶 质量评价 

分 类 号：TS201.24[轻工技术与工程—食品科学]