高效液相法测定酱油中色氨酸含量  

Determination of Tryptophan Content in Soy Sauce by High Performance Liquid Chromatography

作　　者：郑雪雪 谢春江 张辉 黄鹏 次仁拉姆 格桑央宗 ZHENG Xuexue;XIE Chunjiang;ZHANG Hui;HUANG Peng;Cirenlama;Gesangyangzong(Hefei Institute of Metrology and Testing,Hefei 230088,China;Shannan Market Supervision and Administration,Shannan 856000,China)

机构地区：[1]合肥市计量测试研究院,安徽合肥230088 [2]山南市市场监督管理局,西藏山南856000

出　　处：《食品安全导刊》2023年第16期86-89,共4页China Food Safety Magazine

摘　　要：本文用二极管阵列检测器(Photo-Diode Array,PDA)检测,外标法定量,考察水解条件、柱温、流动相pH值等参数对酱油中色氨酸含量检测结果的影响。结果表明,采用0.10 mol·L^(-1)氢氧化钠溶液水解,反相C18柱分离,柱箱温度35℃,流动相水相pH=4.5时条件最优,样品中色氨酸能完全分离,10~100μg·mL^(-1)线性关系良好,相关系数均大于0.999,加标回收率92.0%~95.0%,相对标准偏差(n=6)均低于10%。方法简单、快速、准确,可满足酱油中色氨酸的检测要求。This article uses photo-diode array(PDA)detection and external standard method quantification to investigate the effects of hydrolysis conditions,column temperature,mobile phase pH value and other parameters on the detection results.The results showed that the optimal reaction conditions were 0.10 mol·L^(-1) sodium hydroxide solution hydrolysis,reversed phase C18 column separation,column temperature 35℃,mobile phase pH value is 4.5,and tryptophan in the sample can be completely separated.The linear relationship between 10μg·mL^(-1) and 100μg·mL^(-1) was good,and the correlation coefficients were all greater than 0.999.The recoveries were 92.0%to 95.0%,and the relative standard deviations(n=6)were all lower than 10%.The method is simple,rapid and accurate,and can meet the requirements of tryptophan detection in soy sauce.

关 键 词：高效液相色谱 酱油 色氨酸 含量 

分 类 号：TS264.21[轻工技术与工程—发酵工程] O657.72[轻工技术与工程—食品科学与工程]