味精生产中有机酸含量的抑制型离子色谱测定及焦谷氨酸产生原因分析  

Determination of organic acids content by inhibitory ion chromatography and cause of pyroglutamic acid production in monosodium glutamate production

作　　者：王睿 王倩 赵轩 林樟楠 丛威[1,2] WANG Rui;WANG Qian;ZHAO Xuan;LIN Zhangnan;CONG Wei(State Key Laboratory of Biochemical Engineering,Institute of Process Engineering,Chinese Academy of Sciences,Beijing 100190,China;School of Chemical Engineering,University of Chinese Academy of Sciences,Beijing 100049,China;College of Bioengineering,Beijing Polytechnic,Beijing 100176,China)

机构地区：[1]中国科学院过程工程研究所生化工程国家重点实验室,北京100190 [2]中国科学院大学化学工程学院,北京100049 [3]北京电子科技职业学院生物工程学院,北京100176

出　　处：《中国酿造》2022年第10期213-218,共6页China Brewing

基　　金：国家重点研发计划(2021YFC2100904)。

摘　　要：该研究建立了抑制型离子色谱法测定味精生产中10种有机酸的方法。对味精实际生产中不同工段样品中的有机酸含量进行测定,并进一步就味精生产中焦谷氨酸的产生原因进行初步探讨。结果表明,采用Organic acids-250/7.8有机酸柱和抑制型电导检测器,当淋洗液为1.0 mmol/L硫酸和7%乙腈、柱温为20℃、流速为0.3 mL/min时,能将柠檬酸、酒石酸、丙二酸、苹果酸、琥珀酸、乳酸、富马酸、甲酸、乙酸和焦谷氨酸在35 min内分离和定量。10种有机酸在对应线性范围内的线性相关系数均可达0.998以上,相对标准偏差(RSD)<1%,回收率为92.1%~106.2%,满足实际样品的分析。焦谷氨酸产生原因分析结果表明,在谷氨酸转晶过程和味精结晶过程产生量最多,谷氨酸损失率达7.6%。该方法为味精生产中有机酸的监控和产品质量评价提供依据。An inhibitory ion chromatography method was developed for simultaneous determination of 10 organic acids in the monosodium glutamate production process.The content of organic acids in samples of different sections in actual monosodium glutamate production was measured,and the reasons of the pyroglutamic acid production were further discussed.The results showed that using Organic acids-250/7.8 organic acid column and inhibitory conductivity detector,the citric acid,oxalic acid,malonic acid,malic acid,succinic acid,lactic acid,fumaric acid,formic acid,acetic acid and pyroglutamic acid could be separated and quantified within 35 min with the conditions of 1.0 mmol/L sulfuric acid with 7%acetone as eluent,column temperature 20℃,and flow velocity 0.3 ml/min.The linear correlation coefficients of the 10 organic acids were all above 0.998 in the corresponding linear range,the relative standard deviation(RSD)was less than 1%,and the recoveries were 92.1%-106.2%,which met the analysis of actual samples.The results of the pyroglutamic acid production reasons analysis indicated that in the process of glutamic acid transcrystallization and monosodium glutamic acid crystallization,the pyroglutamic acid production was the most,and the loss rate of glutamic acid was 7.6%.The method provided a basis for the monitoring of organic acids in the monosodium glutamate production process and product quality evaluation.

关 键 词：味精生产 有机酸 离子色谱法 焦谷氨酸 

分 类 号：TS264[轻工技术与工程—发酵工程]