摘要
采用高效液相色谱(HPLC)法测定紫菜中牛磺酸含量。用邻苯二甲醛进行柱前衍生,以XDB C18(150mm×4.6mm,5μm)色谱柱为分析柱,甲醇-pH5.3醋酸盐缓冲液(30:70)为流动相,流速1.0mL/min,检测波长315nm,温度30℃。牛磺酸质量浓度在5.0～300.0μg/mL范围内线性关系良好(R2=0.9991),平均回收率(n=6)为98.8%,相对标准偏差为1.8%,衍生物在15min内的稳定性良好,最低检出限0.25μg/mL。用本研究建立的HPLC法测定紫菜中牛磺酸含量为(1.04±0.07)%(干质量)。用此方法测定牛磺酸含量不受紫菜中其他成分干扰,简单、快速、专属性强,灵敏度高,结果准确、可靠。
An HPLC method was proposed to determine the content of taurine in Porphyra yzoensis. Taurine was subjected to pre-column derivatization with OPA. The separation was performed on a XDB C1s （150 mm × 4.6 mm, 5 tam） using a mobile phase composed of methanol and pH 5.3 sodium acetate buffer （30：70） at a flow rate of 1 mL/min. Taurine was detected at a 315 nm wavelength. The column temperature was set at 30 ℃. Taurine was well separated with a good linear relationship in the range of 5.0 - 300.0 ta g/mL （R2 = 0.9991）. The average recovery was 98.8% （n = 6） with a relative standard deviation of 1.8%. The taurine derivative was stable within 15 min. The limit of detection for taurine was 0.25tag/mL. The propose HPLC method was successfully applied to determine taurine in Porphyra yzoensis with a result of （1.04 ± 0.07）% （dry wt）. This method was interference-flee, simple, rapid, specific, sensitive, accurate and reliable.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第18期162-164,共3页
Food Science
基金
中央高校基本科研业务费专项(KYZ201002)
教育部博士点(新教师)基金项目(200803071026)
江苏省自然科学基金项目(BK2009313)
关键词
高效液相色谱
柱前衍生
牛磺酸
紫菜
high performance liquid chromatography pre-colurrm derivatization
taurine Porphyra yzoensis
