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.
CHEN Lili
,
BAI Chunqing
,
YUAN Meilan
,
JIANG Yong
,
ZHAO Li
. Determination of octopamine and taurine in fish sauce by HPLC[J]. Food and Fermentation Industries, 2020
, 46(2)
: 261
-265
.
DOI: 10.13995/j.cnki.11-1802/ts.022179
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