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食品与发酵工业  2020, Vol. 46 Issue (2): 261-265    DOI: 10.13995/j.cnki.11-1802/ts.022179
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
高效液相色谱法测定鱼露中章鱼胺和牛磺酸
陈丽丽1,2*, 白春清1,2*, 袁美兰1,2*, 江勇1,2*, 赵利1,2*
1 (江西科技师范大学 生命科学学院,江西 南昌,330013)
2 (国家淡水鱼加工技术研发分中心,江西 南昌,330013)
Determination of octopamine and taurine in fish sauce by HPLC
CHEN Lili1,2*, BAI Chunqing1,2*, YUAN Meilan1,2*, JIANG Yong1,2*, ZHAO Li1,2*
1 (College of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China)
2 (National Freshwater Fish Processing Technology Research and Development Branch Center, Nanchang 330013, China)
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摘要 通过高效液相色谱法(high performance liquid chromatogtaphy,HPLC)检测鱼露中章鱼胺和牛磺酸的含量。用2, 4-二硝基氟苯作为柱前衍生试剂,色谱柱:SunFireTM C18(4.6 mm×150 mm,5 μm),流动相:乙腈-pH 7.5的0.02 mol/L的NaJ2PO4溶液(体积比40∶60),流速1 mL/min,检测波长360 nm。结果表明,在0.01~0.1 mg/mL,章鱼胺的质量浓度与峰面积关系良好(R2=0.992 6),平均回收率为99.23%,RSD=0.044%(n=6);在0.03~0.1 mg/mL,牛磺酸的质量浓度与峰面积关系良好(R2=0.992 9),平均回收率为97.67%,RSD =0.038%(n=6)。该方法可用于检测鱼露中章鱼胺和牛黄酸的含量。
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陈丽丽
白春清
袁美兰
江勇
赵利
关键词:  高效液相色谱  柱前衍生  章鱼胺  牛磺酸  鱼露    
Abstract: To establish a HPLC method for the determination of octopamine and taurine in fish sauce. octopamine and taurine in the extract was pre-column derivatization with 2, 4-dinitrofluorobenzene under prescribed conditions. Chromatography condition included:The instrument was SunFireTMC18 column, and the mobile phase was acetonitrile-0.02 mol/L sodium dihydrogen phosphate (40∶60) at flow rate of 1.0 mL/min. The UV detection wavelenge was 360 nm. octopamine had a good linearity (R2= 0.992 6) in the range of 0.01-0.1 mg/mL. The relative recovery was 99.23%, RSD was 0.044% (n=6). taurine had a good linearity (R2=0.992 9)in therange of 0.03-0.1 mg/mL. The relative recovery was 97.67%, RSD was 0.038% (n=6). This method is simple, rapid and reliable. It could be used for the determination of octopamine and taurine in fish sauce.
Key words:  HPLC    pre-column derivatization    octopamine    taurine    fish sauce
收稿日期:  2019-09-04                出版日期:  2020-01-25      发布日期:  2020-03-13      期的出版日期:  2020-01-25
基金资助: 江西省现代农业产业技术体系建设专项项目(赣财文指[2018]13号);江西省高等学校科技落地计划项目(KJLD12009);江西省科技厅科技支撑重大项目(20152ACF60008);江西科技师范大学-江西省水产品加工及安全控制工程研究中心开放基金项目(KFGJ19016);江西省教育厅科技一般项目(GJJ150819)
作者简介:  硕士,讲师(赵利教授为通讯作者,E-mail:13970892565@126.com)。
引用本文:    
陈丽丽,白春清,袁美兰,等. 高效液相色谱法测定鱼露中章鱼胺和牛磺酸[J]. 食品与发酵工业, 2020, 46(2): 261-265.
CHEN Lili,BAI Chunqing,YUAN Meilan,et al. Determination of octopamine and taurine in fish sauce by HPLC[J]. Food and Fermentation Industries, 2020, 46(2): 261-265.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022179  或          http://sf1970.cnif.cn/CN/Y2020/V46/I2/261
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