酱油中肌苷和肌苷酸的高效液相色谱法分析

Quantitative analysis of inosine and inosinic acid in soy sauce by HPLC.

采用高效液相色谱法对酱油中的肌苷和肌苷酸进行了定量分析,使用Polaris NH_2色谱柱(200mm×4.6mm,5μm)、Phenomenex NH_2预柱(4mm×3.0mm),以水(含0.6%KH_2PO_4,pH6.4)-乙醇为流动相,进行梯度淋洗,检测波长248nm。肌苷、肌苷酸分别在3～90mg/L呈线性关系,样品加标平均回收率分别为98.9%、94.2%,相对标准偏差为1.1%～1.9%。实验证明,该方法适用于酱油中肌苷、肌苷酸的分析。

Objective： To analyse inosine and inosinic acid quantitatively by HPLC. Methods： A Polaris NH2 separation column （200mm×4.6mm id, 5μm） and a Phenomenex NH2 precolumn （4mm×3.0mm id） were employed with water （containing 0.6% KH2PO4, pH6.4） and ethanol as mobile phase for gradient elution and detection at 248nm. Results. There was a linear relationship over the range of 3-90mg/L both for inosine and inosinic acid and the average recoveries were 98.9% and 94.2% for inosine and inosinic acid, respectively. The RSDs were within the range of 1.1%-1.9%. Conclusion： The method is accurate and reliable for quantitative analysis of inosine and inosinice acid in soy sauce.