摘要
建立了一种快速、准确测定蒜氨酸的毛细管电泳方法。CE条件:熔融石英毛细管50cm×50μm,uncoated;磷酸缓冲溶液30mmol/ml,pH6.0;分离电压21kV(+)→(-);电泳时间7min;电泳温度30℃;压力进样0.5psi×5sec;柱上检测UV196nm(DAD)。结果样品可在6min内出峰,测得蒜氨酸浓度在10～100μg/ml范围内与峰高的线性关系良好,相关系数r=0.998,平均回收率为98.56%,批内RSD为1.74%,批间RSD为2.83%。
To develop a fast and accurate method for determining the Alliin content in garlic using High Performance Capillary Chromatography. CE method:bare fused-silica capillary 50cm×50μm;phosphate buffer 30mmol/l at pH 6.0;running voltage 21KV;polarity from anode (inlet) to cathode (outlet);separate time 7min;temperature 30℃;sampling 0.5psi ×5s;online detection at 196nm (DAD). The sample could be separated in 6min. The linearity relationship of Alliin concentration and peak value was good in the range of 10～100μg/ml. The related coefficient was r=0.998, average recovery rate 98.56%, and the intraday precision 1.74%. The inter-day RSD precision was 2.83%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第2期189-192,共4页
Food Science
基金
江苏省农业攻关项目(BE2001517)
