啤酒中4种嘌呤的测定  

Determination of Four Purine Substances in Beer

作　　者：白琴 BAI Qin(Shanxi Province Datong Comprehensive Testing and Inspection Center,Datong 037000,China)

机构地区：[1]山西省大同市综合检验检测中心,山西大同037000

出　　处：《食品安全导刊》2025年第12期93-96,共4页China Food Safety Magazine

摘　　要：采用高效液相色谱分析法,同时测定啤酒中鸟嘌呤(Gua)、腺嘌呤(Ade)、次黄嘌呤(Hyp)、黄嘌呤(Xan)的含量。对水解条件和色谱条件进行优化,最终得到的最优方案为采用DF_(3)COOH∶CH_(2)O_(2)=1∶1混合液进行酸水解,水解温度为100℃,水解时长为1 h;以0.02 mmol·mL^(-1)的KH_(2)PO_(4)-H3PO4缓冲溶液为流动相,pH值为4.00,紫外检测波长为254 nm,柱温箱温度为25℃。实验表明,4种嘌呤在优化的水解条件和色谱条件下,色谱峰峰形较好,且能完全分离。本方法前处理操作简便,分析检测结果准确度较高、速度快,适用于同时测定啤酒中4种嘌呤类物质。The simultaneous determination of guanine(Gua),adenine(Ade),hypoxanthine(Hyp),and xanthine(Xan)in beer was conducted using high-performance liquid chromatography.The hydrolysis conditions and chromatographic conditions were optimized,and the optimal solution was acid hydrolysis with the mixture of DF_(3)COOH∶CH_(2)O_(2)=1∶1,the hydrolysis temperature was 100℃,and the hydrolysis time was 1 h.The mobile phase is a 0.02 mmol·mL^(-1)KH_(2)PO_(4)-H_(3)PO_(4)buffer solution with a pH value of 4.00,using a UV detection wavelength of 254 nm,and the column oven temperature is set at 25℃.The experimental results demonstrated that under the optimized hydrolysis and chromatographic conditions,the four purines exhibited good chromatographic peak shapes and were completely separated.This method features simple pretreatment operations,high accuracy,and rapid analysis,making it suitable for the simultaneous determination of the four purine substances in beer.

关 键 词：啤酒 嘌呤 高效液相色谱法 条件优化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]