食品中三种γ-氨基丁酸检测方法比较

Comparisons of three methods available for the analysis of γ-Aminobutyric acid from food environments

应用高效液相色谱(HPLC)、改良纸层析法和Berthelot比色法对不同来源介质中的γ-氨基丁酸(GABA)检测效果进行了比较研究,分别建立了3种方法的GABA检测体系。结果表明,HPLC测定结果准确,灵敏度高,适用范围广;改良纸层析法和Berthelot比色法操作简单快速,可用于大量样品中GABA的检测。进一步地,改良纸层析法可用于微生物发酵液等色素含量较少介质中的GABA检测,而比色法更适合成分相对单一介质中的GABA检测。

HPLC, paper chromatography and Berthelot spectrophotometry were recommended as three methods to assay the content of γ- Aminobutyric acid （GABA） existing in food materials in the present article. It was seen that HPLC, as a widely used method, was sensitive and accurate in GABA analysis. Paper chromatography and Berthelot spectrophotometry, as common methods to assay GABA, were easy for GA- BA analysis from a lot of samples in practice. Moreover, paper chromatography nfight be used to detect the GABA contained in food materials like fermentation broth or less pigment. Berthelot spectrophotometry might be employed to detect GABA existing in food materials with simple chemical composition.