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)
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.
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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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