高效液相色谱法分析小麦芽粉中的氨酪酸

Determination of minobutyric acid in wheat malt flour by high performance liquid matography

建立一种分析小麦麦芽粉中氨酪酸的离子交换色谱法;本方法以邻苯二甲醛-巯基乙醇为柱后衍生试剂,固定相为R-SO3-Na+,流动相为pH=3.15的柠檬酸三钠和pH=9.70的硝酸钠缓冲液,梯度程序洗脱,柱后衍生,荧光检测器检测;方法稳定、快速、准确,氨酪酸的平均回收率(n=3)为96.0%。

A method for the separation and determination of the Amlnobutyrlc Acid In wheat malt hour by mgn performance liquid chromatography （HPLC） with post-column derivatization and fluorescence detection is described. The operation conditions were cation exchange resin column（30cmx0.4cm i.d.）with gradientelution of buffer solution A（19.6g sodium citrate dihydrate and 1.0 g phenol dissolved in 1 Lwater, pH 3.15） and B（21.0g sodium nitrate and 1.5g boric acid dissolved in 1L water,pH 9.70） as mobile phase at a flow rate of 0.5mL/min, and a column temperature of 65 ℃, with detection wavelength λex=338nm, λem=425nm. The retention time of Aminobu- tyric Acid was 35.10 minutes. The average recovery was 96.0% and the coefficient of variation was 1.38%. This method is simple, rapid and sensitive.