摘要
目的:建立同时测定大蒜中的蒜氨酸及其同系物的HPLC非衍生化分析方法。方法:采用AgilentZORBAXSB-C18(250mm×4.6mm,5.0μm)柱;流动相为水(100%);流速0.8mL/min;检测波长:220nm;柱温为25℃。结果:蒜氨酸在8.003～200.1μg/mL(R2=0.9999)、异蒜氨酸在2.243～69.34μg/mL(R2=0.9998)、甲基蒜氨酸在20.54～385.1μg/mL(R2=0.9996)范围内线性关系良好,加样回收率分别为98.80%、99.18%、99.92%。结论:本法简便、快速、准确,可用于对大蒜中风味前体物质蒜氨酸、异蒜氨酸和甲基蒜氨酸的含量测定。
Objective：To develop a non-derivatization HPLC method to determination of Alliin and its homologues in garlic. Methods：The analysis was performed on an Agilent ZORBAX SB-C18 column （250 mm× 4.6 mm,5.0 μm） at 25 ℃ with water as the mobile phase and the flow rate of 0.8 mL/min. The detection was set at 220 nm. Results：Alliin,isoalliin and methiin,have good linearity in the ranges of 8.003～200.1 μg/mL （R^2= 0.9999）,2.243～69.34 μg/mL（R2=0.9998） and 20.54～385.1 μg/mL（R^2=0.9996）,respectively. The average recoveries were 98.80%, 99.18% and 99.92%, respectively. Conclusion： The developed method is convienent, rapid and accurate with high repeatability, which is suitable to control the quanlity of alliin, isoalliin and methiin in garlic.
出处
《食品科技》
CAS
北大核心
2009年第12期296-298,302,共4页
Food Science and Technology
基金
新疆维吾尔自治区高技术研究与发展计划项目(200511112)
