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离子交换色谱-茚三酮柱后衍生法同时测顶绿茶饮料中39种游离氨基酸

贺习文,高勤叶,黄姣姣,李易轩,张兴悟,马川
(陕西秦云农产品检验检测股份有限公司,陕西渭南714000)

摘要:建立了离子交换色谱—柱后衍生法测定绿茶饮料中39 种游离氨基酸的分析方法。样品经过样品稀释剂稀释,经过磺酸型阳离子交换色谱柱分离,茚三酮柱后衍生,通过调节流动相比例和柱温温度,达到最好的分离效果。结果表明39 种游离氨基酸均得到了较好的分离,在摩尔浓度1~100nmol/L范围内线性良好,相关系数(r)均大于0.99,其中肌氨酸、茁- 氨基丙酸、茁-氨基异丁酸、肌肽、鹅肌肽、乙醇胺、磷-乙醇胺等7 种游离氨基酸的检出限为10滋g/L,定量限为30滋g/L,其余32 种游离氨基酸的检出限为1滋g/L,定量限为3滋g/L;加标回收率在74.0%~101.7%,RSD%
(n=6)在0.30%~4.8%,满足检测要求。方法前处理简单易操作,实用性强,适用于绿茶饮料中39种游离氨基酸的检测。

关键词:绿茶;饮料;离子交换色谱;柱后衍生;游离氨基酸


Simultaneous Determination of 39 Free Amino Acids in Green Tea Beverages By Ion Exchange
Chromatography with Ninhydrin Post-Column Derivatization


HE Xi-wen,GAO Qin-ye,HUANG Jiao-jiao,LI Yi-xuan,ZHANG Xing-wu,MA Chuan
(Shaanxi QinYun Agricultural Products Inspection and Testing Co.,Ltd,Weinan 714000,China)


Abstract: An analytical method was developed for the determination of 39 free amino acids in green tea beverages by ion exchange chromatography-postcolumn derivatization. The sample was diluted by the sample diluent,separated by a sulfonic acid cation exchange chromatography column,and used ninhydrin for Post-column derivatization. The best separation effect was achieved by adjusting the flow ratio and column temperature. The results showed that 39 kinds of free amino acids were well separated,and the linearity was good in the range of molar concentration from1 to 100 nmol/L,and the correlation coefficients(r)were all greater than 0.99. Among them,the detection limit of 7 free amino acids such as sarcosine,茁-aminopropionic acid,茁-amino isobutyric acid,carnosine,goose carnosine,ethanolamine,and phosphorus -ethanolamine is 10滋g/L,the limit of quantification is 30 滋g/L,and the detection limit of the remaining 32 free amino acids is 1 滋g/L. The limit is 3 滋g/L;the spiked recovery is between 74.0% and 101.7%,and the RSD%(n = 6)is between 0.3% and 4.8%,which meets the testing requirements. The pretreatment method is simple,easy to operate,and highly practical. It is suitable for the detection of 39 free amino acids in green tea beverages.

Key words: green tea;beverage;ion exchange chromatography;post-column derivatization;free amino acids

(2020年 第23卷 第1期)

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