摘要
为了准确测定传统发酵食品酸粥中的氨基酸含量,采用6-氨基喹啉基-N-羟基琥珀酰亚胺基甲酸酯衍化氨基酸,衍生物使用超高效液相色谱进行定量分析。超高效液相色谱的分析参数为:使用Waters BEH C18柱,甲酸铵和乙腈为流动相,采用梯度洗脱的方法,使用二极管阵列(PDA)检测器,在260 nm条件下,9 min之内可检测标准品中的17种氨基酸。分析结果显示,该方法的变异系数为1.15%~5.23%,回收率为96.41%~100.86%,具有快速、灵敏、准确度高等优点。酸粥中共检测到15种游离氨基酸,其中丙氨酸、亮氨酸和甘氨酸含量较高。不同的酸粥样品之间氨基酸含量差异显著,对其风味氨基酸含量的分析表明,酸粥甜味和苦味氨基酸含量较高,对酸粥特殊的酸香口味影响较大。
For the accurate determination of the content of amino acids in traditional fermented food acidic-gruel,in this paper,the 6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate is used for derivation of amino acids,and then using ultra high performance liquid chromatography(UPLC) for the quantitative analysis.The parameters of UPLC are as follows:using Waters BHE C18 column,ammonium formate and acetonitrile as mobile phase,using the method of gradient elution with photodiode array (PDA) detector under the condition of 260 nm,and the 17 kinds of standard amino acids are analyzed within 9 min.The variation coefficient (1.15%~5.23%) and recovery (96.41%~100.86%) of the method is good.The advantages of UPLC are simple,rapid,high sensitivity and accuracy.15 kinds of free amino acids were detected in acidic-gruel.The results show that the content of alanine,leucine and glycine is higher.Amino acid content has a significant difference between different acidic-gruel samples.The analysis of flavor amino acids showed that the content of sweet and bitter taste amino acid in acidic-gruel is higher,which largely effect the taste of acidic-gruel.
作者
秦慧彬
田翔
王海岗
王君杰
乔治军
杨洪江
QIN Huibin;TIAN Xiang;WANG Haigang;WANG Junjie;QIAO Zhijun;YANG Hongjiang(Center for Agricultural Genetic Resources Research,Shanxi Agricultural University/Institute of Crop Germplasm Resources,Shanxi Academy of Agricultural Sciences,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau,Ministry of Agriculture,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops,Taiyuan 030031,China;Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《食品科技》
CAS
北大核心
2021年第4期273-280,共8页
Food Science and Technology
基金
国家青年自然科学基金项目(31601457)
山西省农业科学院农业科技创新研究课题(YBSJJ2011)
现代农业产业技术体系建设专项(CARS-06-13.5-A16)。
