摘要
采用柱前衍生化毛细管电泳法(CE)对红曲酒中γ-氨基丁酸含量进行了测定,研究了缓冲液类型、缓冲液浓度、缓冲液pH值、分离电压、柱温对测定的影响。在熔融石英毛细管柱50μm×60cm(有效长度50cm)、异硫氰酸苯脂(PITC)为柱前衍生化试剂、80mmol/L硼砂(pH9.5)为运行缓冲液、分离电压25kV、柱温20℃、检测波长250nm时γ-氨基丁酸的测定最佳。毛细管电泳仪测定γ-氨基丁酸含量的检测限为0.296μg/mL,相对标准偏差RSD为1.25%,平均加标回收率为99.90%-100.9%。
A method for the determination phores with pre-column derivatization has been of γ-aminobutyric acid in rice wine of monascus by capillary electrodeveloped in this paper. The conditions for γ-aminobutyric acid deter- mination, such as buffer types, buffer pH value, buffer concentration , applied voltage and the column temperature were investigated. Separation was carried out in an uncoated fused silica capillary（50μm × 60.0 cm） ; phenyl-isothio- cyanate as pre-column derivatization reagents, a running buffer containing 80 mmol/L borax （pH 9.5）. The running voltage of 25 kV and the column temperature was maintained at 20℃. Under the optimum conditions, detection limits was 0. 296μg/mL, RSD was 1.25% , and average recovery was 99.90% - 100.9% .
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第12期119-122,共4页
Food and Fermentation Industries
基金
安徽省科技攻关计划项目(09010302088)
安徽省高校自然科学基金资助项目(KJ2009A034)
关键词
毛细管电泳
柱前衍生化
红曲酒
Γ-氨基丁酸
capillary electrophoresis, pre-column derivatization, rice wine of monascus, γ-aminobutyric acid
