摘要
采用高效液相色谱对风味酱中的肌苷、肌苷酸进行定量分析。Polaris C_(18)-A色谱柱以水(含0.5%H_3PO_4)、异丙醇为流动相,梯度淋洗,检测波长248nm。结果表明,肌苷、肌苷酸分别在2mg/L～32mg/L呈线性关系,样品加样平均回收率分别为92.6%、95.7%,相对平均偏差1.4%～2.0%。
The quantitative determination of inosine and inosinic acid was conducted by High Performance Liquid Chromatography （HPLC）. Polaris C18-A column was used with a mobile phase of 0.5% H3PO4 water solution and isopropyl alcohol for gradient elution. The detection was performed at 248 nm. The results showed that a good linear relationship between inosine and inosinic acid was observed at the range of 2 mg/L-32 mg/L. The average recovery rates were 92.6% and 95.7% for inosine and inosinic acid, respectively. The relative standard deviations ranged between 1.4% and 2.0%. This method is fit for the quantitative analysis ofinosine and lnosinic acid in flavor paste.
出处
《中国酿造》
CAS
北大核心
2007年第10期62-64,共3页
China Brewing
