在线二维高效液相色谱法测定发酵食品中的苯乳酸

doi:10.13995/j.cnki.11-1802/ts.023427

摘要
参考文献
相关文章
推荐阅读
Metrics

下载:

HTML

PDF (3045KB)
输出: BibTeX | EndNote (RIS)

摘要苯乳酸是一种能够存在于食品中的新型抑菌物质,为了避免传统高效液相色谱法(HPLC)检测苯乳酸时出现灵敏度低和色谱峰相连的问题,建立了一种二维高效液相色谱法(2D-HPLC)检测发酵食品中苯乳酸的方法,测定了酸奶、甜米酒、东北酸菜、酱黄瓜和广式腊肠5种常见发酵食品中苯乳酸的含量。利用超高效液相色谱-串联四级杆质谱(ultra high performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)验证了样品中存在苯乳酸。2D-HPLC方法:第一维色谱柱为C₁₈色谱柱,流动相为0.1%甲酸和甲醇;第二维色谱柱为C₈色谱柱,流动相为0.05%三氟乙酸和乙腈,流速1.0 mL/min,柱温30℃,检测波长210 nm。结果表明:该方法在0.4~10.0 mg/L内呈现良好的线性关系,r=0.999 9,检出限0.16 mg/L,定量限0.52 mg/L,方法的日内和日间重复性相对标准偏差(relative standard deviation,RSD)分别为0.60%和0.94%,5种发酵食品的加标回收率91.79%~107.37%,RSD<7.5%;UPLC-MS/MS验证样品中含有苯乳酸。利用2D-HPLC法测定食品中的苯乳酸前处理简单、结果准确、抗干扰能力强,适用于大批量样品检测,为2D-HPLC法检测发酵食品中组分提供理论依据。

	服务
	把本文推荐给朋友
	加入引用管理器
	E-mail Alert
	RSS
	作者相关文章
	张雯
	林毅侃
	黄雨晴
	谢佳雨
	欧杰
	李柏林

关键词: 二维高效液相色谱法苯乳酸发酵食品 UPLC-MS/MS

Abstract: A two-dimensional high-performance liquid chromatography (2D-HPLC) was established for the determination of phenyllactic acid (PLA) in fermented food. The 2D-HPLC system was: C8 column (100×4.6 mm, 2.7 μm), 0.05% TFA-acetonitrile (87∶13, v/v) as mobile phase with the flow rate of 1.0 mL/min, 30 ℃ of the column temperature, and UV detector detecting at 210 nm. The contents of PLA in five kinds of common fermented food, yogurt, fermented glutinous rice wine, Chinese sauerkraut, pickled cucumber and Cantonese sausage was determined. The accuracy was verified by the recovery rate, and the presence of PLA in the samples was verified by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results showed that in the above detection conditions, the retention time of PLA was 11 min, the linear relationship were in the range of 0.4-10.0 mg/L, r=0.999 9, LOD 0.16 mg/L, LQD 0.52 mg/L, the relative standard deviations (RSD) of days and intraday were 0.60% and 0.94%, respectively, and the recovery rates were 91.79%-107.37%, with RSD less than 7.5%. The amounts of PLA in samples (pickled cucumber, Chinese sauerkraut, yogurt and fermented glutinous rice wine) were 8.01, 5.05 1.57, 9.08 mg/L, respectively. It has been found that the determination of PLA in food by 2D-HPLC possesses the advantages of high resolution, simple pretreatment, accurate results and high detection efficiency.

Key words: 2D-HPLC phenyllactic acid fermented food UPLC-MS/MS

收稿日期: 2020-01-19 出版日期: 2020-05-15 发布日期: 2020-06-11 期的出版日期: 2020-05-15

基金资助: 国家重点研发计划(2018YFC1602205)

作者简介: 硕士研究生(欧杰教授为通讯作者,E-mail:jou@shou.edu.cn)

引用本文:

张雯,林毅侃,黄雨晴,等. 在线二维高效液相色谱法测定发酵食品中的苯乳酸[J]. 食品与发酵工业, 2020, 46(9): 243-249.
ZHANG Wen,LIN Yikan,HUANG Yuqing,et al. Detection of phenyllactic acid in fermented food using two-dimensionalhigh-performance liquid chromatography[J]. Food and Fermentation Industries, 2020, 46(9): 243-249.

链接本文:

http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023427 或 http://sf1970.cnif.cn/CN/Y2020/V46/I9/243

[1]	DIEULEVEUX V,LEMARINIER S,GUÉGUEN M.Antimicrobial spectrum and target site of D-3-phenyllactic acid[J]. International Journal of Food Microbiology,1998,40(3):177-183.
[2]	DIEULEVEUX V,GUÉGUEN M.Antimicrobial effects of D-3-phenyllactic acid on Listeria monocytogenes in TSB-YE medium, milk, and cheese [J].Journal of Food Protection,1998,61(10):1 281.
[3]	LAVERMICOCCA P,VALERIO F,EVIDENTE A,et al.Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.[J].Applied & Environmental Microbiology,2000,66(9):4 084-4 090.
[4]	WILKINS A L,LU Y,MOLAN P C.Extractable organic substances from New Zealand unifloral manuka (Leptospermum. scoparium) honeys[J].Journal of Apicultural Research,1993,32(1):3-9.
[5]	李兴峰,江波,潘蓓蕾,等.产苯乳酸的乳酸菌分离筛选及菌种鉴定[J].食品与发酵工业,2007(2):1-4.
[6]	DIEULEVEUX V,PYL D V D,CHATAUD J,et al.Purification and characterization of anti-Listeria compounds produced by Geotrichum candidum[J]. Applied and Environmental Microbiology, 1998, 64(2):800-803.
[7]	THIERRY A,MAILLARD M B.Production of cheese flavor compounds derived from amino acid catabolism by Propionibacterium freudenreichii[J].Dairy Science & Technology,2002,82(1):17-32.
[8]	LI X,NING Y,LIU D,et al.Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles[J].Food Chemistry, 2015,186:265-270.
[9]	JUNG S, HWANG H, LEE J.Effect of lactic acid bacteria on phenyllactic acid production in kimchi[J].Food Control,2019, 106:106 701.
[10]	黄国昌,熊大维,黄筱萍,等.高效液相色谱法检测发酵液中苯乳酸和苯丙氨酸含量的研究[J].江西科学,2016,34(5):614-618;702.
[11]	GUAN J,GUAN Y X,YUN J,et al.Chromatographic separation of phenyllactic acid from crude broth using cryogels with dual functional groups[J].Journal of Chromatography A,2018,1 554:92-100.
[12]	沐万孟,周宏敏,刘凤丽,等.苯乳酸的快速检测研究[J].食品与发酵工业,2008,34(11):135-138.
[13]	王力,李向力,王法云,等.气相色谱法检测发酵液中苯乳酸含量的研究[J].食品科技, 2011,36(7):307-309.
[14]	ARMAFORTE E,CARRI S,FERRI G,et al.High-performance liquid chromatography determination of phenyllactic acid in MRS broth[J].Journal of Chromatography A, 2006,1131(1-2):281-284.
[15]	付琳琳,曹郁生,李海星,等.应用PCR-DGGE技术分析泡菜中乳酸菌的多样性[J].食品与发酵工业,2005(12):103-105.
[16]	高秀芝,王小芬,李献梅,等.传统发酵豆酱与商品豆酱养分及微生物多样性比较[J].食品科学,2009,30(3):222-226.
[17]	欧阳晶,陶湘林,李梓铭,等.高盐辣椒发酵过程中主要成分及风味的变化[J].食品科学,2014,35(4):174-178.
[18]	张海波,张彦,陈少峰.江米酒中有机酸分析[J].食品科技,2007(7):203-205.
[19]	王娟娟,王顺喜,马微.直投式发酵剂生产酸菜及其风味物质的研究[J].食品科学,2008(4):82-86.
[20]	徐慧静,刘丽兰,刘莹,等.双三元高效液相色谱仪在线二维快速测定食品中维生素A、D、E方法的研究进展[J].中国标准化,2019(18):184-186.
[21]	萧伟斌,蹇阳,李桦.二维液相色谱在药物和毒物分析中的应用进展[J].分析化学,2014,42(12):1 851-1 858.
[22]	DUGO P,CACCIOLA F,KUMM T,et al.Comprehensive multidimensional liquid chromatography: Theory and applications[J].Journal of Chromatography A,2008,1184(1-2):353-368.
[23]	郑国建,沈䶮鸣,林毅侃,等.二维液相色谱法检测婴幼儿奶粉中的牛磺酸[J].中国乳品工业,2019,47(4):53-55;59.
[24]	叶佳明,王京,叶磊海,等.在线固相萃取-二维色谱快速测定配方奶粉、米粉中维生素D的含量[J/OL].食品与发酵工业:1-6.
[25]	张艳海,朱晓艳,曹国洲,等.在线二维柱切换-高效液相色谱法同时测定婴幼儿强化奶粉中维生素A、D3和E的含量[J].分析化学,2013,41(5):771-775.
[26]	VALERIO F,LAVERMICOCCA P,PASCALE M,et al.Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation[J].FEMS Microbiology Letters,2004,233(2):289-295.
[27]	GB/T 27404—2008 实验室质量控制规范食品理化检测[S].北京:中国标准出版社,2008.
[28]	向凡舒,邓风,魏冰倩,等.不同来源酒曲酿制米酒中乳酸菌的分离与鉴定[J].中国酿造,2019,38(5):67-72.
[29]	杨小丽,高航,徐宝钗,等.孝感米酒中乳酸菌的分离及其对黄酒品质的影响[J].食品工业科技,2018, 39(18):93-98.
[30]	张庆芳,迟乃玉,郑燕,等.乳酸菌降解亚硝酸盐机理的研究[J].食品与发酵工业,2002,28(8):27-31.

[1]	黄力, 刘功良, 费永涛, 高苏娟, 白卫东, 刘锐. 微生物航天育种及其在发酵食品微生物中的应用研究概述[J]. 食品与发酵工业, 2021, 47(9): 321-327.
[2]	宁亚维, 侯琳琳, 于同月, 刘茁, 杨正, 王志新, 贾英民. UPLC-MS/MS法快速测定乳酸菌发酵食品中的苯乳酸[J]. 食品与发酵工业, 2021, 47(5): 174-179.
[3]	杜如冰, 任聪, 吴群, 徐岩. 生态发酵技术原理与应用[J]. 食品与发酵工业, 2021, 47(1): 266-275.
[4]	区锡敏, 王阿利, 孙张乐, 魏梓晴, 詹紫瑶, 李影彤, 戴月如, 许嫚瑶, 黄桂东, 钟先锋. 酱醪源肠球菌的特性研究与安全性评价[J]. 食品与发酵工业, 2020, 46(9): 83-88.
[5]	彭立影, 刘功良, 费永涛, 余洁瑜, 刘锐, 白卫东, 王莉嫦, 贾爱娟. 产酯酵母及其产酯关键酶的研究进展[J]. 食品与发酵工业, 2020, 46(14): 275-282.
[6]	唐柯,张小倩,李记明,姜文广,徐岩. 基于超高效液相色谱串联三重四级杆质谱的不同产区赤霞珠葡萄酒花色苷特征性研究[J]. 食品与发酵工业, 2019, 45(5): 208-212.
[7]	黄胜广, 赵卉, 王玉方, 金美伶, 宋超, 王峰. QuEChERS结合超高效液相色谱-串联质谱法同时测定梅花鹿鹿茸中18种磺胺[J]. 食品与发酵工业, 2019, 45(24): 223-228.
[8]	吴永祥, 俞昌浩, 王婷婷, 武梦雪, 孙汉巨. 传统发酵臭鳜鱼的研究概述[J]. 食品与发酵工业, 2019, 45(19): 299-306.
[9]	黄坤, 范小龙, 曹琦, 韩智, 张莉, 王会霞, 郭嘉. QuEChERS -超高效液相色谱串联质谱法快速测定禽蛋中7种喹诺酮类兽药残留[J]. 食品与发酵工业, 2019, 45(16): 261-265.
[10]	陈卓君,魏铭,林果,陈昱锜,梁杉,张柏林,朱保庆. PMA-qPCR技术在发酵食品活菌计数中的应用[J]. 食品与发酵工业, 2019, 45(12): 242-248.
[11]	梁晶晶, 沈丹, 徐潇颖, 等 . 超高效液相色谱 - 串联质谱法测定动物源性食品中 12 种青霉素类药物残留量 [J]. 食品与发酵工业, 2018, 44(5): 265-269.
[12]	黄国昌 , 顾斌涛 , 黄朝 , 等. 苯乳酸生产菌的筛选及鉴定[J]. 食品与发酵工业, 2018, 44(3): 97-.
[13]	解万翠, 尹超, 宋琳, 等. 中国传统发酵食品微生物多样性及其代谢研究进展[J]. 食品与发酵工业, 2018, 44(10): 253-259.
[14]	姚粟,于学健,白飞荣,曹艳花,赵婷,翟磊,刘洋,葛媛媛,程坤,冯慧军,凌空,史晓萌,王永芳,张小霞,程池. 中国传统发酵食品用微生物菌种名单的研究[J]. 食品与发酵工业, 2017, 43(9): 238-.
[15]	王博,周朝晖,李铁桥,卢丽玲,陈坚,堵国成,方芳. 嗜盐四联球菌及其在发酵食品中的应用[J]. 食品与发酵工业, 2017, 43(8): 267-.

No Suggested Reading articles found!

Viewed

Full text

Abstract

Cited

Shared

Discussed