Food and Fermentation Industries >

2020 , Vol. 46 >Issue 9: 243 - 249

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

Detection of phenyllactic acid in fermented food using two-dimensionalhigh-performance liquid chromatography

  • ZHANG Wen ,
  • LIN Yikan ,
  • HUANG Yuqing ,
  • XIE Jiayu ,
  • OU Jie ,
  • LI Bailin
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Institute of Quality Inspection and Technical Research /National Institute of Quality Inspection andResearch on Product in Shanghai, Shanghai 200233, China)
    3(Shanghai Engineering Research Center of Aquatic-Product Processing＆Preservation, Shanghai 201306, China)
    4(Laboratory of Quality ＆ Safety Risk Assessment for Aquatic Products Storage and Preservation (Shanghai),Ministry of Agriculture, Shanghai 201306, China)

Received date: 2020-01-19

  Online published: 2020-06-11

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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

Cite this article

ZHANG Wen , LIN Yikan , HUANG Yuqing , XIE Jiayu , OU Jie , LI Bailin . Detection of phenyllactic acid in fermented food using two-dimensionalhigh-performance liquid chromatography[J]. Food and Fermentation Industries, 2020 , 46(9) : 243 -249 . DOI: 10.13995/j.cnki.11-1802/ts.023427

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