高效液相色谱法测定鱼露中章鱼胺和牛磺酸

doi:10.13995/j.cnki.11-1802/ts.022179

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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
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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 SunFire^TMC₁₈ 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.

链接本文:

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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