饮料、发酵酒及调味品中L-谷氨酰胺的高效液相色谱测定法  

Determination of L-glutamine in the fermented wine,drink and spice by high-performance liquid chromatography

作　　者：向仲朝[1] 杨文婉 李佳佳[1] 

机构地区：[1]绵阳市疾病预防控制中心,四川绵阳621000

出　　处：《现代预防医学》2016年第15期2736-2738,共3页Modern Preventive Medicine

摘　　要：目的建立发酵酒、饮料及调味品中L-谷氨酰胺测定的高效液相色谱法。方法样品用水或流动相稀释或超声提取,采用Zorbax SB-18为分离柱,以戊烷磺酸钠溶液为流动相,检测波长为210nm。结果本法L-谷氨酰胺在0 mg/m L^1.00 mg/m L范围内,线性关系良好(r=0.999 97);方法检出限0.40mg/kg。样品中L-谷氨酰胺测定值为44.2mg/kg^486.0mg/kg,相对标准偏差(RSD)为2.1%~5.6%。饮料、啤酒、葡萄酒等样品提取液中加标量为0.20mg/m L^0.80mg/m L时,回收率为87.8%~115.0%,平均回收率为92.7%。结论本法样品处理简单,操作方便,测定食品中L-谷氨酰胺的含量快速、精密、准确。Objective To establish a high -performance liquid chromatography （HPLC） method for determination of L - glutamine in fermented wine, drink, and spice. Methods L - giutamine in solid samples were extracted ultrasonically with water or mobile phase and then filtrated. But for a liquid sample, it could be diluted with water or mobile phase and then filtrated. The sample solution was finally determined with a Zorbax SB - 18 column using gradient elution with sodium pentanesulfonate solution as the mobile phase. The detection wavelength was set at 210nm. Results The linear range of the method was 0 mg/M1 - 1. O0 mg/ml. The detection limit was 0.40 mg/kg. The concentrations of L - glutamine detected in samples ranged from 44.2 mg/kg - 486mg/kg. The relative standard deviations ranged from 2.1% - 5.6%. When spiked from 0.20 mg/M1 - 0. 80mg/mL, the recoveries were in the range of 87. 8% -115% ,with the average recovery of 92. 7%. Conclusion The method is simple,accurate and rapid for the determination of L - glutamine in food.

关 键 词：L-谷氨酰胺 高效液相色谱法 食品 

分 类 号：R155.59[医药卫生—营养与食品卫生学]