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。
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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