高效液相色谱法同时测定调味品中7种鲜味剂  

Simultaneous determination of seven kinds of flavor enhancers in condiment by high performance liquid chromatography

作　　者：张昊[1] 冯家力[1] 陈东洋[1] 袁春晖[1] 曾栋[1] 刘先军[1] 李帮锐[1] 丁力[1] ZHANG Hao;FENG Jia-li;CHEN Dong-yang;YUAN Chun-hui;ZENG Dong;LIU Xian-jun;LI Bang-rui;DING Li(Hunan Provincial Center for Disease Control and Prevention,Changsha,Hunan 410005,China)

机构地区：[1]湖南省疾病预防控制中心

出　　处：《实用预防医学》2020年第2期180-182,共3页Practical Preventive Medicine

摘　　要：目的建立同时测定调味品中7种鲜味剂(胞苷酸、L-茶氨酸、腺苷酸、L-4,5-乳清酸、尿苷酸、鸟苷酸和肌苷酸)的高效液相色谱法。方法样品采用75%(v/v)甲醇水溶液脱蛋白后,离心取上清液进样分析,用C18色谱柱分离,甲醇和含2 mmol/L四丁基硫酸氢铵的10 mmol/L磷酸二氢钾水溶液(pH 3.0)为流动相等度洗脱,外标法定量。结果在优化后的液相色谱条件下,7种鲜味剂分离效果良好。在质量浓度为0.10~5.0 mg/L质量浓度范围内,7种目标化合物的线性关系良好,相关系数≥0.9990,方法检出限为0.1~0.5 mg/kg,回收率为99.4%~101%,相对标准偏差≤5.1%。结论建立的方法简单、快捷,准确度好,适合调味品中胞苷酸、L-茶氨酸、腺苷酸、L-4,5-乳清酸、尿苷酸、鸟苷酸和肌苷酸的同时测定。Objective To develop an analytical method based on high performance liquid chromatography for simultaneous determination of flavor enhancers(including cytidylate,L-theanine nucleotide,adenosine,L-4,5-whey nucleotides,uracil nucleotides,guanylate and inosinic acid)in condiment.Methods The samples were extracted with 75%methanol aqueous solution(v/v),and then the supernatant was injected into the high performance liquid chromatography(HPLC).The chromatographic separation was performed on C18 column using a mobile phase consisting of methanol and 10 mmol/L potassium dihydrogen orthophosphate aqueous solution(pH 3.0)plus 2 mmol/L tetrabutylammonium hydroxide at isocratic elution mode.Quantitative analysis was done by external standard curve.Results Under the optimized chromatographic conditions,seven kinds of flavor enhancers were effectively separated.Good linearities were achieved ranging from 0.10 mg/L to 5.0 mg/L(r≥0.9990).The limits of detection were 0.1-0.5 mg/kg.The recoveries were between 99.4%and 101%,and the relative standard deviation was≤5.1%.Conclusions The obtained method is simple,rapid and accurate,which can be applied to simultaneous detection of cytidylate,L-theanine nucleotide,adenosine,L-4,5-whey nucleotides,uracil nucleotides,guanylate and inosinic acid in condiment.

关 键 词：鲜味剂 高效液相色谱法 调味品 

分 类 号：R155.51[医药卫生—营养与食品卫生学]