HPLC法测定不同来源低聚肽粉中4种呈味有机酸含量  

Determination of Four Flavor Organic Acids in Oligopeptide Powders from Different Sources by HPLC

作　　者：石可歆 张伟伟[1,2] 马跃欣 张紫艺 杨晨 汪建明[1] SHI Kexin;ZHANG Weiwei;MA Yuexin;ZHANG Ziyi;YANG Chen;WANG Jianming(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Shandong Tianbo Food Ingredients Co.,Ltd.,Jining 272000,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]山东天博食品配料有限公司,济宁272000

出　　处：《天津科技大学学报》2022年第3期21-27,共7页Journal of Tianjin University of Science & Technology

基　　金：天津市合成生物技术创新能力提升行动重大科技攻关任务(TSBICIP-KJGG-004-09);山东省自然科学基金项目(ZR2020KC 029)。

摘　　要：为分析比较不同来源低聚肽中呈味有机酸含量的差别,建立了可以同时测定鸡肉低聚肽粉和大豆低聚肽粉中4种呈味有机酸含量的高效液相色谱方法.色谱条件:Zorbax Eclipse XDB C18色谱柱,柱温25℃,流动相为体积比5﹕95的甲醇与磷酸二氢钾溶液(0.01 mol/L,pH 2.8)的混合溶液,流量1 mL/min,进样量5μL,等度洗脱,紫外检测器检测波长210 nm.在此条件下,苹果酸、乳酸、琥珀酸、柠檬酸这4种呈味有机酸可以进行有效分离,在0.01~5.00 mg/mL线性范围内,相关系数为0.99941~1.00000,检出限为0.4~0.9μg/mL,定量限为2.9~5.4μg/mL,加标回收率为86.25%~94.36%,且相对标准偏差(RSD)均小于5%.结果表明:鸡肉低聚肽粉中乳酸含量最高(4.32%),不含柠檬酸,而大豆低聚肽粉中柠檬酸(1.91%)则是含量最高的呈味有机酸.该高效液相色谱检测方法高效快捷、定量准确、灵敏度高,适用于不同来源低聚肽中4种不同呈味有机酸含量的测定.In order to analyze and compare the differences in the content of flavored organic acids in oligopeptides from different sources,a HPLC method was developed for the determination of four flavorful organic acids in chicken oligopeptide powder and soybean oligopeptide powder.Chromatographic conditions are:ZORBAX Eclipse XDB C18 column was used for separation;column temperature was 25℃;the mobile phase was V(methanol)∶V(KH2PO4,0.01 mol/L,pH 2.8)=5∶95;the flow rate was 1 mL/min;the injection volume was 5μL,and the detection wavelength was 210 nm.Under these conditions,the four flavor organic acids(i.e.,malic acid,lactic acid,succinic acid,citric acid)could be effectively separated;in the linear range of 0.01-5.00 mg/mL,the correlation coefficient was between 0.99941-1.00000;the detection limit was 0.4-0.9μg/mL;the limit of quantification was 2.9-5.4μg/mL;the recovery rate was 86.25%-94.36%,and the RSD was less than 5%.The results showed that the lactic acid content in chicken oligopeptide powder was the highest(4.32%),while no citric acid was found in chicken oligopeptide powder;the highest content of flavoring organic acid in soybean oligopeptide powder was citric acid(1.91%).The HPLC method has proved efficient,rapid,accurate and sensitive.Therefore,it is suitable for the determination of four different organic acids in oligopeptides from different sources.

关 键 词：高效液相色谱 有机酸 鸡肉低聚肽 大豆低聚肽 

分 类 号：TS207.3[轻工技术与工程—食品科学]