摘要
采用高效液相法和手性分离柱对泡菜发酵上清液中的L-乳酸和D-乳酸进行分离和测定。泡菜的培养上清液用8000r/min离心20min,再用0.45μm滤膜过滤。滤液用配备二极管阵列检测器的高效液相系统检测,检测波长为254nm。检测色谱柱为手性柱Chirex3126(D)-penicillami(4.6mmi.d×250mmL,5μm),流动相为2mmol/LCuSO4溶液(溶剂为5%的异丙醇溶液)。L-乳酸和D-乳酸的标准曲线在2.5-20.0g/L范围线性良好,两者的线性相关系数都为0.999。泡菜滤液的L-乳酸和D-乳酸的回收率分别是99.82%和100.02%。该方法操作简便,精密度和准确度高,适用于泡菜中L-乳酸和D-乳酸的测定。
A new method for the separation and determination of L- and D-lactic acid in pickles supematants by high-performance liquid chromatography （HPLC） with a chiral colomn was studied here. The culture supematants of pickles were centrifuged for 20 min at 8000 r/min and the supematant fractions were filtered through a 0.45 μm membrane. The samples were then analyzed by HPLC on chiral columns with a PDA detector at 254 nm. High separation efficiency was achieved by using a Chirex 3126 （D）-penicillami column （4.6 mm ID×250 mm L, 5 μm） and a mobile phase consisting of CuSO4 （2 mmol/L） and isopropyl alcohol-water （5：95）. The calibration curves of L- and R- lactic acid were linear with regressions being of 0.999 in the concentration range of 2.5-20.0 g/L. The average recovery was 99.82 % for D-lactic acid and 100.02 % for L-lactic acid in filtrate of pickles. The method was simple and easy to operate with high accuracy and reproducibility and it was suitable for detection the concentration of L- and D-lactic acid in pickles.
出处
《现代食品科技》
EI
CAS
2007年第8期74-76,共3页
Modern Food Science and Technology
基金
国家自然科学基金项目(20676042)
