摘要
建立一种发芽糙米中γ-氨基丁酸含量的高效液相色谱测定法。采用AQC(6-氨基喹啉基-N-羟基琥珀酰亚氨基氨基甲酸酯)为柱前衍生试剂,色谱柱为WatersAccQ·Tag氨基酸分析柱,梯度洗脱,紫外检测波长248.0nm。γ-氨基丁酸的线性范围在0.10～1.0μmol/ml,线性关系良好,线性方程为Y=3.0×106X-7877.6,r=0.9999,回收率为99.0%～100.5%。该方法易于操作、稳定、灵敏、准确。用该方法测定了16种发芽糙米,结果显示其发芽后的含量均显著高于未发芽糙米中的γ-氨基丁酸含量。
A method for analysis of γ -aminobutyric acid（GABA） in germinated brown rice by high performance liquid chromatography（HPLC） was developed. A gradient elution was used for the separation and quantification of GABA pre-column derivatization with AQC. The column was Waters AccQ · Tag for free amino acids. GABA was determined with UV detector at 248.0nm. Good linearities were observed within the ranges from 0.10 to 1.0 with equation of Y=3.0 × 10^6X-7877.6 （r=0.9999）. And the recoveries were 99.0%- 100.5% for GABA. The method is simple, steady, sensitive, accurate. GABAs in sixteen types of germinated brown rice were determinated by the method. The results showed that the content of GABA in germinated brown rice is significantly higher than that in normal brown rice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第4期208-211,共4页
Food Science
